Ingredients (12 pieces):
190g caster (superfine) sugar
180g unsalted (sweet) butter
150g plain chocolate, chopped
120g walnuts, chopped
110g plain (all purpose) flour
50g brown sugar
1 tbsp cocoa powder
1 tsp vanilla essence
¼ tsp almond essence
4 eggs
Methods:
1. Preheat the oven to 180 C.
2. Grease a 12-cup muffin tin.
3. Melt the butter and chocolate using a double boiler. Transfer to a mixing bowl.
4. Stir in the sugars. Slowly mix in the eggs, a little at a time. Add the vanilla and almond essences.
5. Sift over the flour and cocoa powder, fold in, and then stir in the walnuts.
6. Fill the muffin cups almost to the top and bake for 25-30 minutes, until a skewer inserted in a muffin comes out clean but sticky.
7. Leave to stand for 5 minutes before turning the muffins out on to a rack.
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