These are hands down the best brownies that will ever grace your taste buds. A Nigella Lawson recipe – she never disappoints. You can add toppings, such as caramel, chocolate chips or marshmallows, before placing them in the oven, but I might accuse you of gilding the lily. Walnuts are an exception to this – they taste great. So, if you’re a fan, chuck a handful in when you add the flour.
- Preheat the oven to 180C/356F and grease and line a shallow metal tray with baking parchment or foil.
- Melt the butter and chocolate in a bowl over simmering water. Once melted allow it to cool for a few minutes, so as not to cook the eggs in the next stage.
- In a separate bowl beat the eggs, vanilla extract and sugar using an electric mixer, or a hand whisk, till pale and creamy.
- Stir the chocolate mixture into the eggs and then fold in the flour.
- Pour the brownie mix into the greased and lined baking tray and bake in the oven for 20-25 minutes*. It should have a shiny crust but you still want the brownie mix to be gooey.
- Leave the brownies to cool for a couple of hours, before attempting to slice them.
makes about 10-12 brownies
*If your tray is small and the brownie mix is quite deep, (like in the top photo) they may need a little longer than this.