Brownies; Fudge or cake? Everyone has their own opinion and their own preference. I am firmly in the fudge group, I love the dense gooey centre that melts in your mouth.
This recipe is extremely easy to make, I have been making it for as long as I can remember owning Nigella Lawson’s How to be a Domestic Goddess.
I take a lot of joy from making this recipe, I love stirring the chocolate and the butter as it melts into a deliciously dark mixture. While this takes lot of eggs (six), it needs it to bind together and it’s the egg that helps give it a soft and fudge like texture. The one thing I implore all readers is, please make sure you use good chocolate. I don’t mean to sound like the Barefoot Contessa, but it really does make it a difference. I tired this recipe with generic chocolate melts and, it was a disaster (oily and not very nice at all). For this recipe I use about dark chocolate that is 70% cocoa.
For little work at all, you will be rewarded with a glorious desert, or afternoon treat. This recipe is particularly perfect for the holiday season. Easy to make, decadent and perfect dessert for a dinner party or just to share with friends.
Serves: 10+
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Storage: 2-4 days, stored in an airtight container
Ingredients
375g Butter
375g Dark Chocolate
6 Eggs
1 tablespoon vanilla extract
500g Caster Sugar
225g Flour
1 teaspoon salt
300g Chopped walnuts or pecans
1. Preheat your oven to 180°C. Line a brownie pan with baking paper.
2. Melt the chocolate and butter together in a heavy based saucepan. Let it cool a little bit.
3. Beat the eggs with the sugar and vanilla extract. Slowly beat in the chocolate mixture, being careful not to curdle the eggs. Continue to beat until the mixture is smooth.
4. Beat in the nuts and flour and transfer to the brownie tin.
5. The recipe states to bake for 25 minutes but I’ve always found to cook it well, it needs closer to 35-45. The top should be brown and speckled while the middle is dense and a little gooey. The mixture will continue to cook once out of the oven.
6. Once cold, cut up into serving quantities.
7. Enjoy!
A Tale of Two Kitchens 