Chocolate, Walnut and Date Brownies

MAKES: 16 SQUARES

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

225 g (8 oz) unsalted butter

350 g (12 oz) plain chocolate, at least 70 per cent cocoa solids

4 large eggs

350 g (12 oz) light brown muscovado sugar

1 tsp vanilla extract

225 g (8 oz) plain flour, sifted

200 g (9 oz) walnuts, roughly chopped

100 g (3½ oz) dried dates, roughly chopped

Pre-heat the oven to 180°C, gas mark 4. Grease a 23 × 32 cm (9 × 12½ in) deep-sided baking tray and line with baking parchment.

In a small saucepan, melt the butter and chocolate slowly, stirring regularly. When the lumps of chocolate are fairly small, turn off the heat – there will be enough heat to finish melting the chocolate and you reduce the risk of overheating the mixture. Allow to cool.

In a large bowl, whisk together the eggs, sugar and vanilla extract for 10 minutes or until pale and fluffy. Stir the chocolate mixture into the egg mixture then fold in the flour, walnuts and dates using a wooden spoon.

Pour the mixture into the prepared baking tray and bake for 25–30 minutes. Test with a skewer; the mixture should seem not quite cooked in the centre. Allow to cool, then cut into 16 squares. Pack in an airtight container.