|Dark chocolate||7 Ounce (195 Gram, Best Quality, 70% Cocoa Solids, Usa Bittersweet Not Unsweetened)|
|Unsalted butter||12 Ounce, creamed (345 Gram)|
|Caster sugar||6 Ounce (170 Gram)|
|Dark soft brown sugar||6 Ounce (170 Gram)|
|Plain flour||6 Ounce (170 Gram)|
|Chopped walnuts||8 1⁄2 Ounce (240 Gram)|
|Walnut pieces||1 Tablespoon|
|Icing sugar||1 Tablespoon|
Preheat the oven to 180°C (350°F), gas mark 4.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Add the butter and stir until you have a smooth texture.
Then incorporate the eggs, caster sugar and brown sugar, the flour and chopped walnuts, mixing well to obtain an evenly textured mixture.
Pour into a rectangular baking tin - 36 cm / 14 1/2 inches long by 26 cm / 10 1/2 inches wide and 2.5 cm/1 inch deep -lined with nonstick baking parchment.
Cook in the preheated oven for 18-20 minutes.
Leave to cool and cut into portions.
Decorate each brownie with walnut pieces and/or a dusting of icing sugar.