Caroline Sharp, an expat in France who runs Le Caillau restaurant and café Atelier in the Lot shared her recipe for these fabulous Chocolate Brownies with a French twist
80g Walnuts (optional)
Melt the butter and Nutella together.
Mix the sugar and eggs together until light and fluffy.
When the butter/Nutella is cool, add to the sugar and egg mixture, then sift in the dry ingredients and fold together.
Place the mix in a baking tin, approx 12 x 5 inches, and sprinkle the roughly chopped walnuts over the top if you like them and leave them out if you don’t!
Cook at 160ºC for about 30-40 mins.
Bon Appétit from Caroline at Le Caillau, the Lot region, France