I already had my new post all worked out in my mind last night, when I awoke to a grey and rainy morning with a distinct autumn chill and thought nothing could be more comforting than rich, chewy, chocolatey brownies on a day like this. Too bad the stash I made on the week end just finished!
I got this recipe from Nigella's How to Be a Domestic Goddess and have never turned back. I know, it is so
chock choc-a-block full of butter, chocolate, sugar, eggs and nuts there is no way it could be less than delicious. But if you are going to have it, you might as well go the whole way, right? So I prefer to make these morsels of chocolatey heaven a little less often than I am tempted to but to enjoy every buttery crumb, each nutty bite to the end.
I love chocolate and for dessert to be called with this name it usually has to involve it in one form or another. Ice cream, chips, sauce...you get the gist. These brownies are the answer to all you chocaholics out there. Enjoy! Guess what our favorite part about making brownies is? Scroll down. What is yours?
Ingredients (48 small brownies)
375gr soft, unsalted butter
375gr good quality, dark chocolate (at least 70%)
6 large eggs
1 tbsp vanilla extract (I didn't have any so I omitted it)
1 tsp salt
300gr chopped walnuts (I used 200gr)
Preheat your oven to 180°C. Line a baking pan (approx. 33 x 23 x 5 1/2cm) 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 and butter mixture has melted, let it cool a bit before beating in the eggs and sugar and then the nuts (which you will have previously chopped while letting the mixture cool) and flour. Beat to combine and pour into the lined brownie pan. Bake for about 25 minutes. I let mine bake for at least 30 minutes and they were still pretty gooey. Then again I did not check the measurements of my baking pan before using. When the brownies are ready, the top should be a paler brown, but the middle should still be dark and dense. Keep checking the brownies as they cook. Remember they will continue to cook as they cool.
|The best part of making brownies|