how to bake: chocolate brownies

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

Author: Jo

I write, I bake, I chase sunrises.

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