If I want to bake something yum quickly then this is what I make, such a doddle, quick and generally faultless….even in our worse than useless oven (though admittedly I do occasionally have to slice off a burnt bum!). But this week we had the good fortune of Grandma’s wonderful fully functioning temperature controlled oven! Hence the run on half term baking.
I often serve brownies as a crowd pleaser pudding when we have friends round, and tend to keep a few in the freezer for impromptu visits. Unbelievably great served warm with ice cream and hot choc sauce.
Sadly I can’t any glory for the recipe as it’s originally the lovely Nigella’s (from her How to be a Domestic Goddess book) and was brought to my attention by the even lovelier supermum-supercook Lucinda. Lucinda used to bake my husband (and occasionally me) whole batches of these lovely brownies when he was working for her as a builder a few years ago in London, he’s such a sucker for homemade cakes and would gladly except them on part payment terms! Since leaving London I’ve taken over baking the brownies and do you know what, he still doesn’t rate them as highly as his Lovely Lucinda’s…despite using the exact same Nigella recipe. But luckily all those who don’t know Lucinda do!.
The original recipe calls for walnuts (250g) which occasionally I add, though more often don’t as we never seem to have any in. I’ve also added fresh raspberries and white chocolate chunks to the recipe in summers past which takes the humble brownie to a whole new level. As so much chocolate goes into these brownies you can really tell the difference if you use a good quality bar with a minimum 70% cocoa solids content.
Makes 30 – 35 small brownies:
300g good quality plain chocolate, broken into chunks
5 medium eggs
400g caster sugar
1 dessertspoon of vanilla extract
185g plain flour
a large pinch of salt
Preheat your oven to 180°C.
Butter and line with baking paper a brownie tin that’s about 25 by 30 cm (or even a little smaller if that’s what you have).
Melt the butter and chocolate in a saucepan over a very low heat, stirring very regularly. Once melted set aside to cool for a few minutes.
Meanwhile whisk the eggs in a large bowl and whisk in the sugar and vanilla extract. Stir in the slightly cooled chocolate mix. Finally add the salt and flour and combine the whole lot together with just a few turns of your mixing spoon. Apparently the trick to great brownies (from Lucinda the Queen of Brownies herself) is not to over stir the mixture. I get my three year old daughter to do this bit for me, a perfect task for her none too deft little hands!
Scrape the mixture into your tin, shake a little to evenly distribute and place in the preheated oven for about 25 minutes.
Towards the end of the cooking time regularly check the brownies as you don’t want to overdo them. They’re ready when the top is dry with a paler brown surface, but the middle is very dark brown, dense and still a little bit gooey. Remember that they’ll continue to cook a little more after they’re removed from the oven.
Whilst still hot score the top into little brownie squares
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