Pretty darn good brownie recipe

Today we remembered our friend and work colleague, Amanda, who was tragically killed one year ago.  Our Amanda loved chocolate so late-ish Wednesday evening I decided that what we needed for morning tea was a very decadent chocolate brownie.  This recipe is essentially the brownie published by Stephanie Alexander in her "The Cook's Companion".

Pre-heat the oven to 160 degrees C.  Line the bottom of a medium sized baking dish with baking paper and grease the sides of the dish. 

Melt 180g of butter in a bowl over simmering water and add 3/4C decent cocoa (I used the TradeAid brand).  Break up a big block of (250g) Whittakers 50 % dark chocolate and add to the butter and cocoa.  Stir until melted and smooth.  Remove from the heat and cool.

In a separate bowl lightly beat 4 eggs.  Whisk the eggs quickly into the chocolate mix and then stir in 1 and 1/4 C sugar and a dash of good vanilla.  I also added some chopped walnuts at this stage.  Maybe 1/4 to 1/2 C?

Add 100g sifted standard flour and gently fold in to the mixture.

Pour into the baking dish and bake (without fan-assist) for 20-25 min or until just firm.