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Description

Chocolate Brownies

Resources

• 375g soft unsalted butter
• 375g high-quality dark chocolate
• 6 large eggs
• 1 tablespoon vanilla extract
• 500g caster sugar
• 225g plain flour
• 1 teaspoon salt
• 300g chopped walnuts (optional)
• tin measuring approximately 33 x 23 x 5½ cm (13 x 9 x 2¼ in)

Instructions

Preheat the oven to 180°C/160°C Fan
Line your brownie pan
Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. 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, the 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 almost-raw brownies and too-dry brownies is only a few minutes; remember that they will continue to cook as they cool.

Credit: Nigella Lawson’s How to be a Domestic Goddess

Tags

• baking
• Brownie Crafts for Fun
• brownies
• crafts
• crafts for fun
• Trefoil News
• Trefoil News Summer 2026

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