50g walnuts, finely chopped
150g dark eating chocolate, chopped (I use milk chocolate, as I find the dark too rich)
150g firmly packed brown sugar
1 egg, lightly beaten
50g plain flour
60g sour cream
Preheat oven to 180C, 350-375F, Gas 4-5. Lightly grease two non-stick 12 hole mini muffin tins; divide walnuts among holes.
Melt the butter and chocolate in a saucepan; stir over low heat, without boiling, until mixture is smooth. Cool to just warm.
Stir sugar and egg into mixture, then sifted flour and cream; spoon mixture into prepared pan. Bake for about 15 minutes. Using a sharp-pointed knife, loosen side of brownies from pan; stand 10 minutes. Remove brownies gently from pan.