These brownies have served me well over the years; gooey and ridiculously rich, they’re irresistibly moreish! Frankly, I don’t understand why people don’t make brownies more often; they are so easy to throw together and always go down a treat, especially with kids.
Utterly delicious but devastating on the hips, this recipes makes quite a few brownies and invariably I end up giving most of them away to friends and random neighbours. I do this not out of generosity, but out of fear of my expanding waistline! Normally I can exercise admirable control when resisting sweet temptations, but with these, I turn into a brownie munchin’ fiend!
There is nothing pretentious about this recipe; this is easy-baking, that makes for great eating.
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- 375g butter, soft
- 375g dark chocolate (see. Note Below)
- 6 large eggs
- 1 tbsp. vanilla essence or extract
- 500g caster sugar
- 225g plain flour
- 1 tsp. salt
- 200g chopped nuts (walnuts, pecans or brazil nuts)
- A Baking Pan, either 30cm x 30cm or 40cm x 25cm
Note: Many brownie recipes recommend the best quality chocolate you can find, to my mind this is a complete waste of money and good chocolate. I prefer to use a combination of regular (i.e. Cadburys) and high-end (i.e. Lindt) dark chocolate; typically I would use 100g of expensive chocolate and the other 275g is made-up with regular dark chocolate. At the end of the day, I cannot personally bring myself to spend the equivalent of the average South African’s daily wage on just chocolate! I love my food but these are, after all, just brownies and trust me, nobody is going to taste the difference.
- Preheat your oven to 180 degrees Celsius
- Grease your baking pan. Line both the sides and bottom of the pan with baking paper
- Melt the butter and chocolate together in a saucepan on the hob. Once it has melted, mix until smooth. Take off the heat and allow to cool slightly.
- In a bowl, beat the eggs and vanilla with the sugar
- In a second bowl, add the flour and salt
- If you have a cake mixer, add the chocolate sauce and beat for a couple of minutes to allow the sauce to cool down a bit more. Beat in the eggs and sugar, followed by the chopped nuts and then the flour. You don’t have to use a cake mixer, you can just as well do this by hand
- Beat until lovely and smooth, scrape the mixture out into your lined baking pan
- Place in the centre of your preheated oven
- Check your brownies after 30 minutes, the top should be dried and flaky but still moist in the middle. Give your pan a gent shake, if the centre of the brownie wobbles, then they will need to go back into the oven for another 5 to 10 minutes.
You don’t want the brownies to cook all the way through and as they will become dry – so you mustn’t overcook them. The size of your baking pan will affect the cooking time, the smaller the pan the longer you will have to bake the brownies. Personally, I would rather have them slightly underdone and gooey, than dry. Don’t worry if they seem a little “wet” when you take them out of the oven, the brownies will continue to cook as they cool. I like to leave mine for a couple of hours (or overnight) with a tea towel covering the baking pan to cool completely, before cutting them up into pieces.