- 200g dark chocolate, broken into chunks
- 100g milk chocolate, broken into chunks
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light muscovado sugar
- 85g dark muscovado sugar
- 3 egg, at room temperature and lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g plain flour
- 140g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 200ml natural yogurt
Heat oven to 180C/fan 160C/gas 6 and line the base of a 20cm square shallow baking tin with baking parchment. Melt 100g dark chocolate, all of the milk chocolate and the butter in a heatproof bowl over a pan of simmering water. Remove from the heat, then stir in the sugars. Cool a little while you prepare the rest of the ingredients.
Stir the eggs into the chocolate mixture, followed by the flour, walnuts and a pinch of salt until really well combined. Pour the mixture into the prepared tin, then bake for 25-30 mins until an inserted skewer comes out with sticky crumbs. Cool in the tin.
For the dip, gently melt the remaining chocolate as above, then stir into the yogurt and chill. To serve, cut the brownies into chunks, then spoon the dip into small bowls.