Brownies

Preheat the oven to 180 °C. Break up the chocolate, put it in a bowl with the butter and melt over a water bath, stirring, until smooth. Let it cool for 5 minutes.

Whisk the eggs with the sugar for 2–3 minutes until pale and fluffy.

Pour the warm chocolate into the eggs and mix. Sift the flour, cocoa and salt over the top and gently fold in with a spatula until no dry streaks remain.

Roughly chop the walnuts and fold them into the batter.

Scrape the batter into a 20 × 20 cm pan lined with baking paper and level it.

Bake at 180 °C for 25 minutes. A skewer inserted in the centre should come out with moist crumbs but no wet batter.

Better slightly underbaked than dry: the brownies keep cooking as they cool in the pan.

Let the brownies cool in the pan for at least an hour, then cut into squares. Done!