- 375g soft unsalted butter
- 375g best-quality dark chocolate
- 6 large eggs
- 1 Tbsp vanilla extract
- 500g caster sugar
- 225g plain flour
- 1 tsp salt
- 300g chopped walnuts (optional)
You will need a tin measuring approximately 33 x 23 x 5½cm.
- Preheat the oven to 180°C/160°C fan. Line your brownie pan – I think it’s worth lining the sides as well as the base – with foil or parchment.
- 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.
Even with such a big batch you do need to keep alert, so keep checking. The difference between gungey brownies and dry brownies is only a few minutes-remember that they will continue to cook as they cool.
Recipe by Nigella.