This is a great recipe and one I make again and again. Every time I whip up a batch of brownies I am amazed at how quick and easy they are to make. I halved the recipe below and baked in a 9 inch square tin, I also substituted the walnuts for fudge pieces. These brownies are unbelievably moist and gooey, they are everything a brownie should be.
Brownies - Nigella Lawson How to be a Domestic Goddess
375g soft unsalted butter
375g best quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500g caster sugar
225g plain flour
1 teaspoon salt
300g chopped walnuts (I used 200g chopped fudge)
tin measuring approx. 33 x 23 x 51/2cm
Preheat the oven to 180C / gas mark 4. Line your brownie pan - I think it's worth lining the sides as well as the base.
Melt the butter and chocolate together in a large heavy based pan.
In a bowl or wide- mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
Bake for about 25 minutes (I baked mine for 22min). When it 's ready, the top should be dried to a paler brown speckle, but the middle is still dark, dense and gooey. Even with such a big batch you need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
Nigella Lawson's How to be a Domestic Goddess is a great book, it is probably one of my most used cookbooks, I have tried a load of the recipes and it never lets me down. Every recipe I have tried has come out perfectly, I love Nigella's Lemon drizzle cake recipe or Lemon-syrup loaf cake as she calls it, it is one of the best lemon drizzle cakes I have ever tasted, I also love Nigella's American pancake recipe and her Christmas cupcakes are delicious too.