Bring the egg to room temperature. Sift the cake flour and cocoa powder together. Toast the walnuts for 15 minutes at 160℃, and chop coarsely.
Chop the chocolate into small pieces, add the butter and melt over hot water.
Mix in the sifted dry ingredients with a spatula, scooping up from the bottom.
Put the egg in a bowl, add the sugar beat with a whisk until the batter forms a ribbon when you lift the whisk.
Add the egg mixture in Step 4 to the batter in Step 3 in three batches, folding in with a spatula after each addition. ※See Helpful Hints
Add the walnuts and mix lightly.
Pour the batter into a cake tin. Smooth the top with a spatula and arrange the walnuts for decoration on top. Bake at 170℃ for approximately 35 minutes.
Test the readiness of the brownie with a bamboo skewer, and if it comes out clean, it's done. Take it out of the pan and let it cool on a cake rack.
When they've cooled down, drizzle on some chocolate syrup and it's ready to eat.
To serve: Arrange 2 thin slices of brownies on a plate with whipped cream on the side. Drizzle with chocolate syrup and sprinkle with nuts.
Story Behind this Recipe
I wanted to make light brownies, so instead of baking powder, I used eggs to make them rise.
Mix firmly with a spatula after the first addition. For the second addition, mix lightly, scooping the batter up from the bottom, to leave as much of the egg foam in tact as possible. For the third addition, transfer the batter into the egg bowl and gently fold it in. To make the brownies light, be sure to beat the eggs well.