250 g soft butter
250 g dark chocolate
4 eggs
2 teaspoons of vanilla extract
300 g sugar
150 g flour
200 g chopped nuts
baking tin, 20x20 cm

Ingredients & Requirements

Preparation

Preheat the oven at 180°C. Cover the inside of the baking tin with baking paper.

Gently melt the butter and chocolate in a heavy bottomed (sauce) pan or pot.

Beat the eggs in a bowl, together with the sugar and vanilla.

Allow the chocolate mixture to cool off a bit before you add it to the egg mixture.

Then add the flour and nuts and beat until you have a smooth batter.

Pour the batter into the baking tin and place the tin in the oven.

Bake for about 25 minutes.

The brownies are ready when their tops have dried to a pale brown colour, but the middle should remain dark and compact: when sticking a skewer in one brownie, it should not come out entirely dry. If it does come out dry, the brownies are overdone!

Once cooled off, garnish the brownies with fresh raspberries and edible violets. ‘Glue’ the raspberries and violets together with a drop of raspberry jam. Goes well with a spoon of homemade raspberry jam.