It’s official. I’m in a brownie coma. (The chocolate cake to clarify.) I seem to have made the best, the most delicious, the gooiest chocolate brownie going and so I thought I’d share the recipe with you because if I can make it, trust me, anyone can. I did accidentally make a gluten-free, vegan version the other day but no-one ate it.
I found the recipe online and I think it’s a take on Nigella Lawson’s brownie recipe, and I should have halved the ingredients because there are only two of us, but instead … I made enough brownies to feed everyone on my street. Not that they got a look in.
Anyway, I’ll stop waffling. This is clearly a lovely, chocolately treat and I think it’s important to not deprive yourself – if you want the cake, eat the cake. But all in moderation ladies and gents I guess. I am well aware that I need to lose weight, and this won’t help, but you know what, making myself feel guilty about any food isn’t good for me either so that’s all I have to say about that. This are rich, gooey, delicious, and moist … MOIST. Honestly, you’ll love them.
- 375g soft unsalted butter
- 375g best quality dark chocolate
- 6 eggs (I used medium sized)
- 1 tablespoon vanilla extract
- 500g caster sugar
- 225g plain flour
- 1 teaspoon salt
- Preheat the oven to 180°C.
- Line your brownie pan with baking paper. (No idea what size my tin was, but you can see in the photos.)
- Melt the butter and chocolate together in a large heavy based saucepan.
- In a bowl beat the eggs with the sugar and vanilla. (I used a regular hand whisk.)
- Measure the flour into another bowl and add the salt. (NB: if you use salted butter like I did, be careful here.)
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then add the flour. (Add nuts at this stage if you like them.)
- Mix to combine and then empty into the lined brownie pan.
- Bake for about 35 minutes. (You know your oven, so adjust accordingly.)
- When it’s ready, the top should be dried to a paler brown speckle, but the middle should still be dark and gooey.
- Keep checking the brownies as they cook, as they continue to cook as they cool. Under bake if anything.
MELT CHOCOLATE AND BUTTER TOGETHER IN A PAN
MIX EGGS, SUGAR AND VANILLA – BUT DON’T GET TOO MUCH AIR IN THE MIXTURE
ADD CHOCOLATE AND BUTTER MIXTURE TO EGG AND SUGAR MIXTURE
ADD FLOUR AND SALT TO CHOCOLATE MIXTURE
PROBABLY SHOULDN’T BE AIR BUBBLES BUT POUR MIXTURE INTO LINED BAKING TIN – I USED A RECTANGULAR ONE
LEAVE TO COOL THEN CUT INTO 12 (OR 48) PIECES
WHAT A BEAUTY.
PIN FOR LATER
You could potentially get 48 brownies out of this recipe but let’s face it, I cut it into 12, they were pretty big pieces, but that’s just how I roll. Quite how we’ve managed to stretch them out for four days I don’t know, but they remained fresh, we just microwaved them for ten seconds to warm them through.
This is a classic brownie batter that you could add all sorts of toppings to. Oreos, Creme Eggs, nuts (if you’re weird) … ooh, mini eggs! If you make them, please do share a photo with me, I’d love to see how they turned out.