Irresistable chocolate squares are how they are described in the book (The Great British Book of Baking), sweet pieces of chocolate delight. They are not wrong, that is for sure!
225g unsalted butter, diced
100g chocolate, broken up
200g caster sugar
4 large free-range eggs, at room temperature
1/2 teaspoon vanilla extract
50g plain flour
50g cocoa powder
75g walnut pieces
icing sugar, for dusting
20.5 cm square tin, greased with butter
and the base lined with greaseproof paper
100g chocolate, broken up
200g caster sugar
4 large free-range eggs, at room temperature
1/2 teaspoon vanilla extract
50g plain flour
50g cocoa powder
75g walnut pieces
icing sugar, for dusting
20.5 cm square tin, greased with butter
and the base lined with greaseproof paper
Heat the oven to 180 (degree C).
Gently melt the chocolate and butter in a small, heavy-based pan on the lowest possible heat. Stir frequently, until smooth but not hot. Remove the pan from the heat and leave to one side until needed.
Put the sugar, eggs and vanilla extract into a mixing bowl and mix thoroughly with a hand whisk. Whisk in the chocolate mixture. Sift the flour and cocoa into the bowl and mix thoroughly. Stir in the nuts, then transfer the mixture to the prepared tin and spread evenly. Bang the tin on a work surface to expel any air bubbles.
Bake in the heated oven for about 25 minutes, until a skewer inserted into the centre of the mixture comes out with moist crumbs - the mixture will continue cooking after it comes out of the oven and it's vital not to overcook it. Note the mixture will rise up while in the oven but sink on cooling.
Stand the tin on a wire cooling rack and leave to cool completely. Dust with icing sugar just before serving.
They taste delicious warm, so good that I had to have a second piece just to make sure. In fact, I think another piece with some ice cream would be in order. Just to test whether it is a good combination. Purely a scientific experiment!
