The difference between a brownie and a chocolate cake is the baking time. Take them out when a few crumbs still cling to the skewer, not when it comes out clean. They carry on cooking in the tin. Overbaked brownies are dry, and then you miss exactly what you made them for.
Preheat the oven to 175 degrees and line a tin with baking paper.
Melt the chocolate with the butter over simmering water into a smooth mixture.
Whisk the eggs with the sugar until light and stir in the melted chocolate.
Fold in the flour, cocoa, salt and roughly chopped walnuts.
Bake for 25 minutes and let them cool completely before cutting into squares.
Swap the walnuts for pecans or leave them out. A pinch of sea salt over the batter before baking deepens the chocolate. Let them cool completely before cutting, cutting them warm makes a mess. In a sealed tin they keep four days and they freeze well.
Or press the button and let it surprise you.
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Silky set cream with vanilla and a fresh red fruit sauce over the top. It looks like restaurant work, but you are done in twenty minutes.
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