Wet; 9oz-250g Butter 7oz-200g 70% Cocoa Chocolate, (Skimp here at your peril) 6oz-150g Mixed Chopped Nuts, Best to chop them yourself, big chunks. 2tbsp Dark Rum.
Dry; 2 ¾ oz-80g Cocoa Powder, (Try Green & Blacks) 2 ¼ oz Plain Flour. 1tsp Baking Powder. 12 ½ oz-350g Caster Sugar.
Bind; 4 Large (free range are best) Eggs.
Pre Heat your oven to 180 C/350 F/Gas 4/160 C Fan assisted.
Place the Butter and Chocolate in a Pyrex Bowl and place the bowl over simmering water and melt it all then stir in the chopped nuts.
Whilst that is melting away, sift the dry ingredients into a bowl and make a well in the centre. Pour in the wet ingredients and mix to a paste.
Lightly whisk the eggs and then add them about one at a time to the chocolate paste and beat well. Continue to add the eggs until you have a silky smooth thick batter.
Line a 12”x8”x1” tray with greaseproof or that posh Teflon roll that you can buy. Pour the Brownie mix into the tray and bake for 25 mins. The Brownie should still be moist when a wooden stick is inserted and removed. The edges should be firm but the centre should be gooey
When cooked, cut them into about 1 ½ -2 inch squares and HIDE them so no one can eat them but you.