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10 Sift in the flour and cocoa powder, lifting the
sieve up high above the bowl to aerate.
13 Pour into the prepared pan and spread so
the mixture fills the corners. Smooth the top.
16 Leave the brownie to cool completely
in the pan to maintain the soft center.
19 Boil some water in a saucepan and pour it
into a shallow dish. Keep dish close at hand.
11 Mix in the flour and cocoa until the batter is
smooth and no patches of flour are seen.12 Stir in the chopped nuts to evenly distribute
them in the batter; the mixture should be thick.14 Bake for 12–15 minutes, or until just firm to
the touch on top and still soft underneath.17 Lift the brownie from the pan using the
edges of the paper to get a good grip.20 Cut the brownie into 24, wiping the knife
between cuts and dipping it in the hot water.15 A skewer inserted should come out coated
with a little batter. Remove from the oven.18 Using a long, sharp, or serrated knife, score
the surface of the brownie into 24 even pieces.21 Sift cocoa powder over brownies.
STORE Keep in an airtight container for 3 days.