I've always loved brownies, so of course I went to some lengths (a few years ago, now) to try and divine the perfect recipe. The 'best' recipe will always be subjective, of course, but if you like your brownies with a fudgey, gooey consistency then I think you'll struggle to beat this one. It's also surprisingly quick to make a batch.
Just looking at the quantities of butter and sugar, you'll realise that this isn't exactly health food. Sometimes, however, it's just what you need.
Walnuts are my favourite, but pecans or hazelnuts would also work really well. If you don't like nuts, you can replace them with chocolate chips, raisins, or cherries - in fact the only limit is your imagination.
Chocolate Brownie Recipe
Makes 12 large brownies
200g dark chocolate
400g soft brown sugar
5 medium eggs
1tsp (5ml) vanilla essence
150g plain flour
50g cocoa powder
150g walnuts, chopped
- Melt the chocolate, and set aside to cool.
- Cream the butter and sugar together.
- Break the eggs with a fork and add to the butter/sugar mixture, mixing slowly.
- Once the chocolate has cooled to room temperature, add to the butter/sugar/egg along with the vanilla.
- Fold in the flour and cocoa, to make a thick paste.
- Stir in the nuts.
- Pour the mixture into a greased and lined brownie tin, and bake for 30 minutes, or until the top has cracked.
- Cool in the tin, then slice to serve. They'll keep for a few days in the fridge.