375 g unsalted butter
375 g dark chocolate
6 large eggs (count 'em!)
1 tbs vanilla extract
500 g caster sugar (I only used 350gm)
225 g plain flour
1 tsp salt
300 g chopped walnuts
Nicked from Nigella's How To Be a Domestic Goddess.
Melt the butter and chocolate together in a large saucepan over a low heat. In a bowl beat the eggs with the sugar and vanilla.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture. Add the nuts, flour, and salt. Mix it up and then scrape out of the saucepan into a lined baking dish. It will be incredibly gooey, dark, lumpy and insanely delicious at this point.
Bake for about 25 minutes at 180 degrees.
When its's ready, the top should be dried to a paler brown speckle, but the middle still dense and oozy. Be careful not to overcook if you like your brownies gooey in the middle, and remember that they will continue to cook as they cool.