Brownies

Preheat the oven to 180 °C top and bottom heat.

Meanwhile, while step 1 runs

Meanwhile, line a square pan (20 × 20 cm) with baking paper. It should hang over on two sides.

Meanwhile, while step 1 runs

Roughly chop the walnuts and set them aside.

• 60 g Nuts

Meanwhile, while step 1 runs

Chop the dark chocolate into small pieces.

• 200 g Chocolate

Heat about 3 cm of water in a pot until it is just simmering. Then set the heat to the lowest setting.

• 400 ml Water

Put the chocolate and butter into a heatproof bowl, set it on the pot and melt, stirring, until the mixture is smooth and glossy. The bottom of the bowl must not touch the water.

• 150 g Butter

Meanwhile, while step 6 runs

Meanwhile, beat the eggs and sugar with the hand mixer for about 3 minutes, until pale and thick. This gives the fine crust.

• 3 Eggs
• 150 g Sugar

Let the melted chocolate mixture cool a little, then fold it into the egg mixture with the spatula.

Add the flour and 1 pinch salt and fold in only until no flour is visible.

• 90 g Flour
• 1 pinch Salt

Fold in half of the walnuts.

Pour the batter into the pan, smooth it out and sprinkle with the remaining walnuts.

Slide the pan onto the middle rack of the hot oven and bake for about 25 minutes, until a fine crust forms on top. The center should still be slightly moist.

Take the pan out of the oven and let the brownies cool in the pan for about 20 minutes, until they are firm enough to cut.

Lift the brownies out of the pan by the paper and cut into 16 pieces. A hot knife gives clean edges. If you like, sprinkle a pinch of salt on top.