Treacle Brownies

Instructions

1. 1

   Preheat the oven to 180°C. Line an 18x18cm baking tray with parchment paper.

   Tip: Use a baking tray with a non-stick surface for easier removal.

2. 2

   Melt the butter and treacle in a medium saucepan over low heat.

   Tip: Stir occasionally to prevent burning.

3. 3

   Remove the saucepan from the heat and stir in the sugar until dissolved.

   Tip: Be patient, as this may take a few minutes.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Whisk together the flour, cocoa powder, and salt in a separate bowl.

   Tip: Make sure to sift the cocoa powder for an even texture.

6. 6

   Add the dry ingredients to the saucepan and stir until just combined.

   Tip: Avoid overmixing, as this can lead to tough brownies.

7. 7

   Fold in the chopped walnuts.

   Tip: Be gentle to preserve the texture.

8. 8

   Pour the batter into the prepared baking tray and smooth the top.

   Tip: Use a spatula to remove any air pockets.

9. 9

   Bake for 25-30 minutes or until a toothpick inserted 5cm from the edge comes out with a few moist crumbs.

   Tip: Keep an eye on the brownies during the last 5 minutes of baking, as they can go from perfectly cooked to overcooked quickly.

10. 10

    Remove from the oven and let cool completely in the pan.

    Tip: Cut into squares once the brownies have cooled slightly.