Chocolate Brownies

The aim of this recipe is to produce a slightly gooey cake: the danger (particularly with a gas oven, as ours is) is that it turns out with hard crust on top suspended over a completely solid sticky mass underneath. Covering the top with foil during the first part of cooking keeps the top moist (use a baking tin deep enough to keep the foil away from the brownie).
I use unsweetened chocolate with 72% cocoa solids. If using eating chocolate you might need to use more chocolate and less butter and sugar.

Ingredients

130g	Dark cooking chocolate
100g	Butter
4	Eggs
1/4 tsp (2g)	Salt
210g	Caster Sugar
1 tsp (5ml)	Vanilla essence
130g	Plain flour
80g	Chopped Walnut
30g	Chocolate chips (optional)

Method

Pre-heat the oven to 180C. Chop the walnuts (if not bought already chopped) coarsely (3mm size fragments). Grease a deep 280mm x 190mm rectangular baking tin. Sieve the flour.
Put the chocolate and butter in a double boiler or a bowl over boiling water and melt, stirring occasionally. When all the lumps have melted, change to cold water to cool it. Beat the eggs with the salt until pale in colour and foamy. Add the vanilla and then beat the sugar in gradually. Again continue beating until light and well expanded. Quickly fold in with a spatula the melted chocolate and butter, the flour (sieved again as it goes in), the walnuts and the chocolate chips (if used). Stop folding as soon as it is all mixed and transfer to the greased baking tin. Cover with aluminium foil and bake in the centre of the oven at 180C for 20mins. Take out of the oven (it should still be mainly liquid), remove the foil and bake for a further 8 minutes. Allow to cool a little and then cut into rectangular pieces. Remove from tin when cold.