Brownies.

Preheat the oven to 180°C/gas mark 4. Line your brownie pan - I think it's worth lining the sides as well as the base - with foil, parchment or Bake-O-Glide.

Melt butter (375 g) and dark chocolate (375 g) together in a large heavy-based pan.

In a bowl or large wide-mouthed measuring jug, beat large eggs (6) with caster sugar (500 g) and vanilla extract (1 tbsp).

Measure plain flour (225 g) into another bowl and add salt (1 tsp).

When the chocolate mixture has melted, let it cool a bit before beating in the eggs and then the walnuts (300 g) and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.

Bake for about 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.