brownies Nigella lawson ooey gooey

By foodiva

Ingredients

• 375 g soft unsalted butter
• 375 g good quality dark chocolate I usually use Valrohna but this time it was green & blacks
• 6 large eggs
• 1 tablespoon vanilla extract
• 500 g caster sugar
• 225 g plain flour
• 1 teaspoon salt
• 300 g chopped walnuts optional

Details

Servings 36
Preparation time 15mins
Cooking time 40mins
Adapted from gillianskitchen.com

Preparation

Step 1

Instructions

Prepare a tin measuring 33 x 23 x 5.5 cm and line with foil

Preheat oven to 180C/gas mark 4.

Melt the butter and chocolate together in a large heavy-based pan. Don't overheat or the chocolate can become grainy.

When the chocolate and butter has melted take off the heat and let cool a while.

Meanwhile beat the eggs and sugar in the mixer or by hand.

Measure out your flour, add the salt and set aside.

Once your chocolate mixture has cooled, pour it into the beaten eggs, sugar and vanilla extract mix. Beat again until well combined.

Sift in the flour, if using, and beat until combined.

If you are adding nuts then do so now.

Scrape out into your prepared tin and bake for about 25-30 minutes. When cooked the top should have a dry, pale crust, but the middle should still be nice and gooey. Bake for longer or less depending on desired gooeyness desired.

Remember that brownies will carry on cooking once removed from the oven. I always take mine out when an inserted skewer comes out a little sticky.