- Preheat oven to 350F/175C. Line an 8” x 8” baking pan with parchment paper in both directions so that all surfaces of the pan are lined, leaving an overhang on all sides for easy removal.
- Add all ingredients except the chopped chocolate (if using) to the bowl of a food processor and blend until the mixture is creamy and smooth.
- Pour the mixture into the prepared pan. If using the chocolate, stir half into the batter and sprinkle the remainder on top. Bake for about 20 minutes, until a toothpick inserted into the centre comes out with only moist crumb.
Chocolate alternative: melt the chocolate, and pour over baked and cooled brownies as a glaze.
- Let cool in the pan for 10 minutes, and then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
Pro tip: to slice the brownies into clean squares, run your knife under hot water and wipe dry in between each slice.