Kim's Kitchen

50 g unsalted butter, chilled and cubed
225 g dark chocolate chopped
3 eggs
125 g  light muscovado sugar
1 tsp vanilla extract
50 g fine rice flour
1/4 tsp crushed sea salt
100 g  walnuts, roughly chopped

Preheat the oven to 180 C (350 F) Gas 4.

Line the base and sides of a 22cm square brownie tin with a single piece of foil or baking parchment.

Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Once melted take the bowl off the heat and leave to cool for a few minutes.

Beat the eggs, sugar and vanilla extract together in a separate bowl with a handheld electric mixer, until increased in volume, pale and fluffy.

Fold the rice flour and salt into the egg and sugar mixture and then stir in the pecans, reserving a handful to scatter over the top. Add the melted chocolate and butter mixture and gently fold it all together.

Pour the mixture into the prepared tin and tap it on the work surface to ensure it is level. Scatter the reserved pecans over the top.

Bake in the preheated oven for about 15-17 minutes, until risen at the edges but still squidgy in the middle. Don't worry if it seems undercooked, as it will continue cooking after being taken out of the oven. Don't be tempted to overcook it or the brownies will be dry.

Leave to cool in the tin and then cut into squares of a size to suit you!

The brownies will keep stored in an airtight container for up to 3 days.