- Preheat the oven to 350 degrees Fahrenheit. Line your brownie pan - I think it's worth lining the sides as well as the base - with foil or parchment paper.
- Melt the butter and chocolate together in a large heavy based pan. In a bowl or large wide-mouthed measuring cup, beat the eggs with the vanilla and sugar. 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. When it's ready, top should be dried to a paler brown speckle but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minute; remember that they will continue to cook as they cool.
Wednesday, January 02, 2013
Brownies for Birthday
Wallace celebrated his birthday today and I made brownies for his birthday cake because I know he'll eat it, LOL! Instead of having a fancy cake which will remain uneaten and eventually get tossed out.
Recipe is from Nigella Lawson's "How to be a Domestic Goddess". Okay I'm not trying to be one.....but she does have some amazing recipes.
1 2/3 cups soft unsalted butter
12 ounces best bittersweet chocolate
6 large eggs
1 tablespoon vanilla extract
1 2/3 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups chopped walnuts (optional)
13x9x2 1/2 inches pan
Makes a maximum of 48.