These are ace. Not least because as much as I love real chocolate, it’s somehow easier to cook with cocoa – and usually cheaper too 🙂
140g unsalted butter
250g caster sugar
1/4 tsp fine sea salt
1/2 tsp best vanilla extract
2 large eggs
65g plain flour
65g walnut or pecan pieces or white chocolate chunks
Heat the oven to 165 degrees.
Combine butter, sugar, cocoa powder and salt in a bowl and set above a pan of boiling water. Allow it all to melt together, and stir from time to time. Once it’s all melted and mixed, and too hot for you to put your finger into the bowl, it’s ready to be removed. Remove and allow it to cool briefly.
Stir in the vanilla. Beat in the eggs one at a time beating with vigour after each addition until fully incorporated. When the batter is nice and thick and shiny, stir in the flour and then beat like your life depends on it for forty strokes. Fold in the nuts / chocolate / leftover minstrels or whatever takes your fancy.
Bake until a toothpick or skewer comes out clean. It should take 20 – 25 minutes. Allow to cool completely in the pan, on a rack before cutting into squares.