Walnut Brownies

Preheat the oven to 170°C with top and bottom heat. Line a tin about 20 × 20 cm with baking paper, leaving overhangs for lifting out the brownie. Break up the milk-free dark chocolate and slowly melt it with the plant-based baking fat over the lowest heat, stirring. Remove from the heat once smooth and let cool until still fluid but no longer hot.

Mix the eggs with the sugar just until combined, without incorporating much air. The mixture does not need to increase noticeably in volume.

Add the cooled chocolate to the eggs and mix. Add the flour and fold briefly with a spatula until no dry streaks remain; add the walnuts in the next step.

Chop the walnuts. Fold about 40 g into the batter, transfer to the prepared tin and level it. Scatter the remaining 20 g over the top, pressing lightly so they adhere to the batter.

Bake the brownie on the middle rack for 22–28 minutes. The edges should be set, and a skewer inserted into a part without nuts should emerge with moist crumbs but no liquid raw batter. The center stays soft but should not ripple like a liquid. Do not wait for a completely clean, dry skewer, as the brownie will dry out.

Leave the brownie to cool in the tin on a wire rack. Lift out by the paper and slice only once the center is stable; use a sharp knife to cut through the walnuts rather than pulling them out of the crumb.