These are the chocolatiest and, if baked just right, the fudgiest chocolate brownies in the history of the world- well, in the history of my world.
Given that it is such an incredible indulgence, it’s fitting that the recipe originally came from Nigella Lawsons’ Feast.
I admire pretty well everything about Nigella, and only wish I could wear my curves even a little as well as she does!
Anyways, here’s the recipe.
What you need:
- 190g unsalted butter
- 190g best quality dark chocolate (I use a 200g block of Lindt cooking chocolate- at least 55% cocoa solids)
- 3 eggs
- 175g caster sugar
- ½ tbsp vanilla extract
- 115g plain flour
- ½ teaspoon salt
- 125 g milk chocolate buttons or milk chocolate bits. White chocolate also works well, but let’s face it, it isn’t really chocolate is it?
- Approx. 2 teaspoons icing sugar for dusting.
What you do:
- Preheat the oven to180C.
- Line sides and base of a 33 x 23 x 5.5 cm tin with baking paper.
- Melt the butter and dark chocolate together in a large heavy-based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the caster sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well.
- Fold in the flour and salt. Then stir in the chocolate bits.
- Beat to combine then scrape and pour the brownie mixture into the prepared tin and give the beater and bowl to the waiting hungry child.
- Bake for approx 25 mins. It will crack a little on top when it’s done.
- When cool, cut into squares and dust over with icing sugar