Perfect brownies

Thanks to Jackie Leonard for pointing me in the direction of this recipe – it’s a Nigella one from How to be a Domestic Goddess, which I adapted a bit. For one thing: the quantity. I halved it, which was enough to fill a 19cm x 19cm tray. And I could measure it all out precisely using my shiny new digital scales. Did I mention that I have digital kitchen scales now? I know! I’ll be getting one of those new-fangled freezers next.

  • 187g unsalted butter
  • 187g best dark chocolate – I used Green & Blacks
  • 3 large eggs
  • half tablespoon vanilla extract (a snip at £5.30 a tiny bottle!)
  • 250g caster sugar
  • 112g sifted plain flour (Basics – I know where to cut corners. On this, not the chocolate.)
  • half tsp salt
  • 150g of chopped walnuts – except I didn’t use walnuts, I used 150g of my home-made granola. I had the walnuts ready to go in, but I just chucked the cereal in at the last minute instead, on a whim. This was a very happy decision.

Heat oven to 180˚C. Line the tray with baking parchment.

Melt the butter and chocolate in a heavy-bottomed pan.

Beat the eggs in a bowl with the sugar and vanilla.

Measure the flour in a separate bowl and add the salt.

Let the melted chocolate and butter mix cool a little, beat in the eggs & sugar. Then add the flour and the nuts or cereal, beat until smooth and pour in your lined tray.

Bake for about 25 minutes – it needs to be mottled on top but still a bit gooey in the middle, so keep an eye on it. Nobody likes a dry brownie, everyone loves a moist one. The fruit and oats in the granola provide a perfect counterpoint to the soft brownies. They turned out even better than these.

Nom, nom, nom.

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