We have all made our share of brownies. In fact, it was the first dessert I ever baked. I was too afraid to make a cake and deal with frosting, and preferred being rewarded by a chocolate success that everybody is more then happy to devour. Some people like their brownies “cakey” others “gooey” – I like mine à la Nigella. When I got her book How to Be a Domestic Goddess back in 2001 I discovered her brownie recipe and have been using it ever since. Everybody I have served them to exclaims how wonderful “my” recipe is and all I can say is Oh! Thank you Nigella for turning me into a domestic goddess! Try it and judge for yourself, I’m sure you too will make it your brownie recipe.
BROWNIES (by Nigella Lawson)
- 1 2/3 cup soft unsalted butter (3 sticks and 3 tablespoons)
- 13 ounces BEST bittersweet chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 2/3 cup sugar
- 1 1/3 cup flour
- 1 teaspoon salt
Preheat the oven to 350 degrees. Line a brownie pan (13 x 9 x 2.5 inches) with parchment paper.
Melt the butter and chocolate in a double boiler, set aside and let cool.
Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark, dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
From my kitchen to yours,
CK, la fille du boucher