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1
Bring the egg to room temperature.
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2
Sift the cake flour and cocoa powder together.
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3
Toast the walnuts for 15 minutes at 160C, and chop coarsely.
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4
Chop the chocolate into small pieces, add the butter and melt over hot water.
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5
Mix in the sifted dry ingredients with a spatula, scooping up from the bottom.
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6
Put the egg in a bowl, add the sugar beat with a whisk until the batter forms a ribbon when you lift the whisk.
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7
Add the egg mixture in Step 4 to the batter in Step 3 in three batches, folding in with a spatula after each addition.
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8
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9
Add the walnuts and mix lightly.
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10
Pour the batter into a cake tin.
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11
Smooth the top with a spatula and arrange the walnuts for decoration on top.
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12
Bake at 170C for approximately 35 minutes.
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13
Test the readiness of the brownie with a bamboo skewer, and if it comes out clean, it's done.
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14
Take it out of the pan and let it cool on a cake rack.
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15
When they've cooled down, drizzle on some chocolate syrup and it's ready to eat.
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16
To serve: Arrange 2 thin slices of brownies on a plate with whipped cream on the side.
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17
Drizzle with chocolate syrup and sprinkle with nuts.
