Boston Brownies

Name: Boston Brownies
Ingredients: 75 g butter; 50 g chocolate (no more then 70% cocoa); 175 g vanilla sugar (you can scent caster sugar by spliting a vanilla pod and poping into your sugar jar for a few weeks); 75 g self raising flour; 1 pinch salt; 2 eggs, beaten; 1/2 teaspoon vanilla extract; 50 g walnuts, roughly chopped (optional)

8 ingredients

8 steps

Ingredients

75 g butter
50 g chocolate (no more then 70% cocoa)
175 g vanilla sugar (you can scent caster sugar by spliting a vanilla pod and poping into your sugar jar for a few weeks)
75 g self raising flour
1 pinch salt
2 eggs, beaten
1/2 teaspoon vanilla extract
50 g walnuts, roughly chopped (optional)

Directions

1

Prehaet oven to 180oc 160oc for fan.
2

Grease a 7in sandwish tin or a swiss roll tray works well and line with baking paper.
3

in a bowl add the butter and chocolate and melt over a pan of simmering water.
4

Once melted add the sugar and stir to combined remove the bowl from the heat.
5

Sift the flour and the salt in to the chocolate mixture add the beaten eggs and vanilla.
6

With a wooden spoon beat the brownie mix until you have a smooth batter.
7

Stir in the walnuts if using pour into the prepared tin and bake for 20-30 minutes (I suggest you check the brownies after 20 minutes) the brownies should look risen and just cracking on top.
8

Remove from the oven place on a wire rack to cool in the tin when they are just warm remove from the tin peel back the paper and cut into bars (at this stage they should have a crispy top) they can be served just warm or left to go cold.