1/2 cup white sugar
100 grams of melted dark chocolate (I used Lindt 70%)
30 grams of butter
1/2 cup of oil
50ml Baileys Irish Cream Liquer
1 tsp vanilla extract
1/4 cup of unsweetened cocoa powder
1 cup of plain flour
1 teaspoon of salt
1/4 cup of walnut pieces
Preheat oven to 170C.
Melt butter, oil, chocolate and sugar together in a medium sized saucepan, do not let the mixture boil. Let mixture cool.
Add the vanilla, eggs and Baileys into the saucepan and mix well.
Sift the flour, cocoa powder and salt into a separate bowl.
Add the contents of the saucepan to the flour/cocoa. Mix until well combined, but do not over mix.
Stir in walnuts.
Pour the mixture into a 25x25cm square brownie tin greased with some oil.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out with a few moist crumbs.