(from my current favorite cookbook Nigella’s Kitchen)
- 150g unsalted butter
- 300g light brown muscovado sugar
- 75g cocoa powder, sifted
- 150g plain flour
- 1 teaspoon bicarbonate of soda
- pinch of salt
- 4 eggs
- 1 teaspoon vanilla extract
- approx. 150g milk chocolate, chopped into small nuggety chunks
- icing sugar, to dust (optional)
- Preheat the oven to 190degreesCelcius/gas mark 5.
- Melt the butter over a gentle heat in a medium-sized saucepan.
- When it’s melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
- Sift together the cocoa powder, flour, bicarb and a pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
- In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
- Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or throwaway foil container, spreading the mixture with a spatula, and cook in the preheated oven for approx. 20-25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
- Transfer the tin to a rack to cool a little before cutting into 12-16 depending on how generous you are feeling with your portion sizes and dusting with icing sugar.
- This freezes very well, I cut into portions and wrap in baking paper then cling film, it does not last long though!
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