It is time for chocolate.
I love chocolate, especially home-baked chocolate goods. And it is difficult to go wrong with a brownie.
This is a foolproof recipe from Nigella Lawson’s ‘How to be a Domestic Goddess’ cookbook. If you ever type in brownie recipe online, this one will almost certainly pop up as one of the greatest of all time.
It makes loads of lovely, chocolatey, gooey treats that always go down a storm. Plus, the recipe is actually quite simple to follow and quick in the oven. One could add chopped walnuts or chocolate chunks to it but it is perfect plain – with a nice cup of creamy Jersey milk for pudding.
I omit the vanilla extract (really not needed) and the salt, choosing to use salted butter instead. If you use unsalted butter, add a tsp of salt as well.
What are you waiting for? Get baking!
(Can make up to 24 squares)
375g salted butter
375g dark chocolate
500g caster sugar
6 large eggs
225g plain flour
- Pre-heat the oven to 180C. Line a — dish (I use a deep sided roasting tray) with baking parchment.
- Melt the butter and the chocolate together. I melt the chocolate a little in the microwave in a glass bowl first of all. Then I add the butter and heat the bowl until the butter has melted, then I stir it all in.
- In a large bowl, beat together the sugar and the eggs.
- Mix in the melted chocolate/butter.
- Add the flour and mix in until well combined. At this point, you could always add some chopped nuts or chocolate to the mixture.
- Scrape the mixture into the prepared baking tin. Bake in the oven for about 25 minutes. The surface will look pale, flaky and cracked. Don’t leave them in the oven for too long as they will continue to cook once they have been removed from the oven. Remember, a gooey brownie is always tastier than a dry brownie.
- Leave the brownies to cool in the tin completely before cutting them into squares as large as you like and serving. Store in air-tight containers.