Moist & Light Brownies

Directions

1. 1
   Bring the egg to room temperature.
2. 2
   Sift the cake flour and cocoa powder together.
3. 3
   Toast the walnuts for 15 minutes at 160C, and chop coarsely.
4. 4
   Chop the chocolate into small pieces, add the butter and melt over hot water.
5. 5
   Mix in the sifted dry ingredients with a spatula, scooping up from the bottom.
6. 6
   Put the egg in a bowl, add the sugar beat with a whisk until the batter forms a ribbon when you lift the whisk.
7. 7
   Add the egg mixture in Step 4 to the batter in Step 3 in three batches, folding in with a spatula after each addition.
8. 8
   See Helpful Hints
9. 9
   Add the walnuts and mix lightly.
10. 10
    Pour the batter into a cake tin.
11. 11
    Smooth the top with a spatula and arrange the walnuts for decoration on top.
12. 12
    Bake at 170C for approximately 35 minutes.
13. 13
    Test the readiness of the brownie with a bamboo skewer, and if it comes out clean, it's done.
14. 14
    Take it out of the pan and let it cool on a cake rack.
15. 15
    When they've cooled down, drizzle on some chocolate syrup and it's ready to eat.
16. 16
    To serve: Arrange 2 thin slices of brownies on a plate with whipped cream on the side.
17. 17
    Drizzle with chocolate syrup and sprinkle with nuts.