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Picture: Iain Gillespie/The West Australian

Brownies are best undercooked, which makes them a bit fudgy. If overcooked, even just a little, they become dry quickly.

BAKING PAPER: Brownie Goodness
Makes: 20cm x 30cm with 4cm high sides slice tin

180g good-quality dark chocolate
250g unsalted butter
350g caster sugar
4 eggs, lightly beaten
1/2 vanilla pod, seeds only
150g plain flour
35g best-quality cocoa powder
125g chopped walnuts

Preheat oven to 180C. Line slice tin with baking paper and set aside. In a clean bowl over a saucepan of boiling water melt butter and chocolate. Once melted, remove from heat and add sifted sugar; mix in with a spatula. Next add eggs and vanilla and continue to mix. Finally, add sifted flour and cocoa and walnuts, mix in thoroughly and pour into prepared tin.

Pop into the oven and bake for 35 minutes. Remove from the oven and allow to cool in the tin. Once cooled, cut off the crusts and cut into 4cm square pieces.