Sunday, 22 July 2012

OMG - Nigella's Chocolate Brownies TO DIE FOR!

They are just completely and utterly chocolately, orgasmically, wonderful brownies.

Since I purchased my very chic glass cake stand and cover (from Aldi - what a bargain!!) - I have raised my baking game. This week Nigella's Moist Apple Cake and Snow Flecked Brownies entered my repertoire. And, like all Nigella's cakes, they are absolutely delicious. I don't know what it is, but without fail whenever I cook Nigella's cakes they turn out brilliantly. I have praised my oven and her recipes, but I'm beginning to think I'm just a darn good cake chef!! Which means my bad ass is only going to get bigger and badder.

So for those of you keen bakers, here's the recipe, let me know how you get on. Off to have some lunch so I can have dessert afterwards!

375 g soft unsalted butter 
375 g best quality dark chocolate 
 6 large eggs 
1 tablespoon vanilla extract 
500 g caster sugar 
225 g plain flour 
1 teaspoon salt 
Directions: 1 Preheat the oven to 180°C. 2 Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper. 
Melt the butter and chocolate together in a large heavy based saucepan. In a bowl 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 mixture, and then fold in the flour. Beat to combine and then scrape out of the saucepan into the lined brownie pan. Bake for about 25 minutes. When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.  Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
I actually cooked mine for 35 minutes as my pan was a little smaller, so the brownies were deeper. Goooofest!!

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