This recipe is based on this other recipe by Jamie Oliver. I needed a few trials to adjust to a smaller scale, so I can do it only for me and my girlfriend and we eat it all in the weekend.
I would say it serves 3 to 4 people.
50 unsalted butter
50 g Lindt sea salt dark chocolate (after lots of tests, this is the best option in my opinion)
15 g chopped nuts (optional)
25 g cocoa powder
35 g plain flour
1/4 teaspoon baking powder
100 g caster sugar
1 medium free-range egg
Preheat your oven to 180°C and line a small baking tin with greaseproof paper.
In a bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the nuts, if you're using them, and stir together.
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nut mixture. Stir together well. Beat the egg and mix in until homogeneous (the mixture will look a little bit greasy).
Pour your brownie mix into the baking tray, and place in the oven for 20 minutes. This is the tricky part, because for me the quality of a brownie depends on the consistency: almost crunchy outside and a bit gooey inside. In my oven, after some trials, the perfect timing is: 20 minutes with fan.
Remove immediately from the oven when finished and allow it to cool in the tray before serving. I like to serve them at room temperature (so, prepare it about 1 hour before serving) with home-made chantilly and port wine.