Peter Ojansuu from Melbourne’s Arintji shares his ultimate brownie recipe that is the perfect combination of gooey, fudgy and nutty.
Preheat oven to 180°C. Line a small loaf tin with baking paper.
Melt the butter and chocolate together in a large heatproof bowl over a pot of simmering water. Allow to cool slightly.
Sift the flour and salt in a large bowl. In another bowl, beat the eggs with the sugar and vanilla gently.
Add the egg and sugar mixture to the melted chocolate, followed by the walnuts and flour. Beat to combine.
Pour the mixture into the prepared tin. Bake for 15-20 minutes (the centre should have a slight wobble to remain gooey).
Cool at room temperature for 1 hour then refrigerate to set.
Once set, dip a knife into hot water and cut the brownie into squares, dust with cocoa and serve, preferably with a scoop of good quality raspberry sorbet.