* Cocoa is high in antioxidants such as phenolic compounds. The "blacker" chocolate is, the more cocoa it contains. Look at the label and choose the one with the highest % cocoa. 


* Brownies should be reserved for special occasions and always take moderate portions.



1. Start by melting the chocolate with the butter, all chopped up. You can do this in the microwave (heating it in batches of 30 seconds, to make sure it doesn't burn), or in the traditional way in a bain-marie. Leave the mixture to warm up. Meanwhile, preheat the oven to 185º.

2. In a bowl, mix the beaten eggs with the sugar until white. Then pour in the melted chocolate and butter mixture and mix. Gradually add the flour and integrate it with the ingredients in the bowl.

3. Chop the walnuts and add them to the bowl. Stir so that they are evenly distributed.

4. Line a rectangular baking tin with baking paper (this will make it easier to unmould the brownie once it is baked) and brush with a little butter.

5. Pour the batter from the bowl into the pan and bake in the oven for about 15 - 20 minutes at 185º.

6. Wait until the pan is not burnt, take out the brownie with the help of the baking paper and cut it into squares.