This is one of my most used recipes from any of my cookbooks.
It's an incredibly reliable and easy Nigella Lawson recipe that I've slightly adapted which produces brilliant results every time.
I'm a bit of a brownie fiend and have never tried brownies quite as chocolately and gooey as these. You can add whatever flavours to the brownies you like- her recipe includes chopped walnut pieces but in this batch I added fresh raspberries for that tangy contrast.They are a staple at Christmas or any of our family events and can be easily frozen and made in advance for large parties or as gifts.
I took this batch to the Blogger Bake Sale, hosted by The Londoner at Bumpkin in South Kensington. It was a lovely afternoon with delicious cakes for a really good cause and it was great to meet some fellow bloggers too.
I used to make these brownies with normal flour however after I tried them with a gluten-free substitute, I have never turned back as I find the gluten free flour gives them an extra gooey consistency.
Ingredients: (makes about 40-50)
375g unsalted butter
375g good quality dark chocolate
6 large eggs
1tsp vanilla paste
1 dsrt spoon vanilla extract
500g caster sugar
175g gluten free plain flour (I used Doves)
50g rice flour
Preheat the oven to 180 degrees C.
Line your baking tins with baking parchment. I use a square tin measuring 33 x 23 x 5cm and a normal round cake tin.
In a heavy-based saucepan, melt the chocolate and the butter over a low heat until it's fully combined and silky. Take off the heat to cool.
Meanwhile, in a mixing bowl, beat together the sugar, eggs and vanilla paste and extract.
Spoon the mixture into the two tins and smooth over with the back of a spoon.
Bake in the preheated oven for about 35 minutes until the top is a lovely pale brown. When you insert a skewer into the brownies, the mix should be slightly gooey still in the middle as it will continue to cook when you remove it from the oven and you want a dense and gooey consistency.
Let the brownies cool in the tin for 10 minutes and then once you have removed the baking parchment, cut into equal squares and cool on a wire cooling rack.
Adapted from Nigella Lawson, "How to be a Domestic Goddess"