pack unsalted butter, chopped and softened, plus extra to grease
200g
bar plain chocolate (70% cocoa solids), roughly chopped
65g
(2½oz) plain flour
65g
(2½oz) cocoa powder
½ tsp baking powder
300g
(11oz) golden caster sugar
3
large eggs, plus 1 large yolk
1Tbsp.
vanilla extract
50g
(2oz) chopped walnuts
50g
(2oz) plain chocolate chips
Cocoa powder to dust
Chocolate shavings to decorate
Sparklers
Directions
Step 1
Preheat the oven to 180ºC (160ºC fan) mark 4. Grease and line a 25.5 x 20.5 x 4cm (10 x 8 x 1½in) baking tin with non-stick baking parchment.
Step 2
Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Sift the plain flour, a pinch of salt, cocoa and baking powder into a separate bowl.
Step 3
Meanwhile, using an electric hand whisk, beat the sugar and butter in another bowl until pale and creamy. With the whisk running, slowly add the eggs and the yolk - the mixture should be smooth and creamy.
Step 4
Using a metal spoon, gently fold the melted chocolate and vanilla extract into the butter and sugar mixture, followed by the dry ingredients, chopped walnuts and chocolate chips. Be careful not to overmix.
Step 5
Spoon into the prepared tin and bake on the middle shelf of the oven for 30min. The brownies should have a thin crust on top but still feel soft and not completely cooked in the middle. Remove from the oven, allow to cool in the tin, then chill for at least 1hr.
Step 6
Turn out and cut into bite-sized pieces. Dust with cocoa, pile on a plate, sprinkle with chocolate shavings, decorate with sparklers and serve.
Step 7
To store: store in an airtight tin for up to four days or freeze for up to one month. To serve: if frozen, thaw overnight at cool room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
