First, pre-heat the oven to gas mark 4/180 degrees, and melt the dark chocolate in a bowl over a pan of simmering water.
Meanwhile, whisk the butter until pale and fluffy then add the sugar and whisk again. Next, add one egg at a time and whisk in between.
Pour in the chocolate, add 1 tsp of sea salt and whisk for 30 seconds. Then sieve the flour and baking powder and fold into the mixture with the nuts.
Pour the mixture into a lined baking tin (20cm x 20cm) and sprinkle 1/2 tsp teaspoon of Cornish Sea Salt™ over the top, then pop into the oven to bake for 60 minutes (covering with foil after 30 minutes.)
Leave the brownies to cool and cut into squares. Crown with a dollop of Rodda’s Clotted Cream and enjoy!