Chocolate Walnut Fudge Brownies

Growing up I thought that the only way to make brownies was by using a box mix. When I moved to Australia and wasn't able to get hold of my old standbys, I ventured into the world of brownies from scratch. I went through a lot of dry, flavourless batches before I came across this recipe. With my first bite I knew that these brownies were keepers. They're nice and tall, moist and chewy, and dense enough that they're nearly like fudge. They're incredibly rich, so a small brownie goes a long way. That's what I tell myself anyways ... All the same I usually end up eating huge brownie strips at a time!

I tend to pull them out of the oven when the top of brownies are firm to the touch, but a skewer still comes out a little wet. Waiting until the skewer comes out with crumbs means letting the bottom of the brownies burn.

Chocolate Walnut Fudge Brownies

8 oz/ 227 g unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1 1/2 cup flour
1 teaspoon salt
2 1/2 cups chopped pecans or walnuts, toasted*

Preheat oven to 375F/190C. Grease a 9x13 pan.
Melt chocolate and butter in a saucepan over low heat. Set aside.
In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes.
Blend in chocolate mixture, flour and salt until just mixed. Stir in nuts. Pour into prepared pan.
Bake for 40-45 minutes, or until the top of the brownies is firm but a skewer still comes out moist.
Enjoy!

*I tend not to bother toasting the nuts, but if you have the time they do add a fantastic depth of flavor to the brownies.