adapted from 'Cakes & Bakes from my Mother's kitchen'
These brownies are simple and delicious right from the oven. Serve with whipped cream or vanilla ice-cream if you can!
100g walnuts, chopped (or any nut you prefer)
4 large eggs
300g caster sugar
150 ml sunflower oil
1 tsp vanilla extract
140g all-purpose flour
75g cocoa powder
Preheat the oven to 170 C/ 325 F.
Grease and base line a brownie tin with grease-proof paper, 20.5 x 25.5 cm.
Put the chopped nuts in an ovenproof dish and lightly toast in the preheated oven for about 10 minutes. Remove from the oven and leave to cool, but keep the oven turned on.
Break the eggs into a mixing bowl. Use a hand-held electric mixer to whisk until frothy and then whisk in the sugar. Whisk for a minute, then, still whisking constantly, add the oil in a steady stream. Whisk for another minute, then add in the vanilla.
Sift the flour and cocoa into the bowl and stir in with a wooden spoon. When thoroughly combined stir in the nuts. Transfer the mixture to the prepared tin and spread evenly.
Bake in the preheated oven for about 25 minutes until a skewer inserted halfway between the center and the edge of the tin comes out clean. Remove the tin from the oven, and leave to cool completely before removing from the tin and cutting into 16 pieces. Store in an airtight container and eat within 5 days.