Update: The day after they became less gooey. They're quite nice now.
Brownies recipe: Nigella Lawson - How To Be A Domestic Goddess
- 1 2/3 cups soft unsalted butter
- 13 ounces best bittersweet chocolate (I used 10 ounces milk chocolate, 3 ounces bittersweet)
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 2/3 cups sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 ½ cups chopped walnuts (optional)
- Preheat the oven to 350°F. Line your brownie pan (13 × 9 inches) with foil or parchment.
- 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, 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 gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.