• 200g dark chocolate, chopped
  • 125g butter, chopped
  • 1 cup (200g) brown sugar
  • 2 eggs, lightly whisked
  • 1/2 cup (75g) plain flour
  • 1/4 cup (40g) self-raising flour
  • 2 tbs cocoa powder
  • 1/2 cup (125g) sour cream
  • 100g dark chocolate, coarsely chopped, extra
  • 1/2 cup (55g) walnuts, coarsely chopped
  • Preheat oven to 160°C. Grease and line the base and sides of a 23cm square cake pan with baking paper.
  • Place the chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
  • Add the sugar and eggs to the chocolate mixture and stir to combine. Add the combined flours and cocoa powder and stir to combine. Add the sour cream and stir to combine. Add the extra chocolate and walnuts and gently fold through brownie mixture. Pour into the prepared pan and smooth the surface.
  • Bake in preheated oven for 30-40 minutes or until brownie is firm to the touch. Remove from heat and set aside in the pan to cool completely.
  • Turn onto a clean work surface and use a large serrated knife to cut into squares.