Makes 12
Ingredients
- white chocolate chips, 450g/1lb
- unsalted butter, 75g/3oz/6 tbsp
- eggs, 3
- light muscovado sugar, 175g/6oz/1.5 cups
- walnuts, 175g/6oz/1.5 cups, chopped
- vanilla extract, 5ml/1 tsp
How to:
- Preheat the oven to 190˚C/375˚F/Gas 5. Grease and line the base of a 28x18cm/11x7in tin with baking parchment. Lightly grease the sides.
- Place 90g/3.5oz of the chocolate chips with the butter in a heatproof bowl. Fill a pan about half full of boiling water from the kettle. Place the bowl over the pan, making sure the water doesn't touch the bee of the bowl. Leave until the chocolate and butter have melted. Stir very gently, remove from the heat, and leave to cool slightly.
- Place the eggs and sugar in a large bowl and beat until light and foamy. Whisk in the melted chocolate mixture.
- Sift over the flour and fold in the metal spoon with the walnuts, vanilla extract and the remaining chocolate chips.
- Spread out the mixture in the tin with a palette knife and bake for 30 minutes, until risen and brown.
- Remove from the oven and leave to cool. Cut into 12 bars. To transport, wrap in foil or clear film.