I’m so sorry to be predictable, but it’s Nigella Time again, the recipe downsized and slightly adapted from ‘How to be a Domestic Goddess’. A while ago, I read an article in the Guardian which compared several types of brownie recipe (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies), but nothing could induce me to deviate from the standard. Here it is: Preheat the oven to 180 degrees and line an 8″/20cm square brownie tin.
a. 190g butter, 190g best quality dark chocolate: Melt these together in the microwave. Don’t overdo it.
b. 3 large eggs, 250g golden caster sugar, 2 teaspoons vanilla extract: Whisk these together in a separate bowl.
c. Combine both bowls, then add 115g plain flour and 200g good quality white or milk chocolate, broken into pieces. Stir well.
d. Put into the oven for 17-25 minutes. It should be a little cracked at the sides and paler in the middle, but be careful not to overcook it.
Leave in the tin to cool totally. In fact, until you’re ready to serve them, it’s better to leave them uncut. Freshly cut brownies…Hmmmmm. They may be too squishy for you for the first hour or so, but they firm up quickly.