- 370g butter
- 370g chocolate - 70% cocoa (Lindt is good)
- 6 large eggs
- 1 dstsp vanilla extract
- 500g caster sugar
- 225g plain flour
- 300g chopped nuts (optional - but a must for true brownies))
Preheat the oven to180C. Line a roasting tin (approx 33cm x 23cm and 5cm deap) with baking paper. Melt the butter and chocolate in a large bowl. I do this in the microwave on high power for 3 minutes. Stir and continue to heat in 20 second intervals until the mixture has melted. Allow to cool. Beat the eggs, sugar and vanilla with an electric whisk for 2-3 minutes until the mixture is light. Add the chocolate mixture to the eggs, with the flour and nuts and mix until just combined. Pour the mixture into your lined tin and bake in the middle of the oven for 30 minutes, or until the top of the brownie is pale and slightly cracked. Do not over cook the brownies as they need to be a little gooey. As long as the mixture doesn't wobble it is cooked!
Best eaten on day 2 or 3!
Bet you can't wait that long :-)