"I don't understand why people don't make brownies all the time - they're so easy and so wonderful."
Thank you, Nigella, for thou hast shown me the light. Brownies are truly wonderful; with their wonderful flaky top, cakey outer and gooey middle. Don't forget the oh-so-chocolatey taste. Plus, they are super easy to make and always a crowd pleaser.
Ingredients - 23 x 32cm brownie tin (approx 9 x 12.6 inch)
375g soft unsalted butter/margarine
375g very good quality dark chocolate
6 large eggs
1 tbsp vanilla extract
500g caster sugar
225g plain flour
1 tsp salt (omit if using salted butter/margarine)
300g chopped walnuts or pecans (optional - can substitute choc chips or other bitty ingredient instead)
1. Preheat oven to 180 degrees C. Line a 23 x 32cm rectangular tin (or equivalent) with baking paper and set aside.
2. Melt the butter and chocolate together in the microwave, or in a heavy based pan.
3. With an electric mixer, beat the eggs, sugar and vanilla together until well blended.
4. When the chocolate mixture has cooled a bit, beat it into the eggs and sugar until just blended. If you beat it on too high speed for too long, the brownies will be more cakey than fudgy.
5. Fold in the flour, and nuts if you're using them.
6. Scrape into the lined tin and flatten the mixture out with a spatula.
7. Bake for about 25 minutes in the preheated oven. When the brownie is done, the top should be have a thin layer of flakiness but the middle should still be dense and dark. Make sure you don't overcook them!
8. Cut into slices as big or small as you want. I like about a 6cm square; the brownies are pretty rich.
So, whip up these delicious brownies for whatever event you next have on - believe me. They are pretty much the best.