As promised, order is restored after the first savoury post, with another lovely baking recipe! And you can't get much more sweet and decadent than a chocolate brownie! Definitely makes up for eating vegetables. Even if they were pureed in soup with bacon! Its a tough life, haha.
Considering I don’t really eat chocolate, I have made a surprising amount of chocolate things this year. I guess when your baking for other people, chocolate is hard to go past.
After making the brownies by Bill Granger back in March, I was interested to see what another recipe would turn out like. I of course, could not go past a Nigella Lawson recipe.
When I first made these I think I cooked them a little longer than Nigella stipulated. The brownies were more cake-y, than fudgy, however it was commented that they tasted exactly like Sara Lee chocolate cake, which was considered a good thing!
150g unsalted butter
300g light muscovado sugar
75g cocoa powder
150g plain flour
1 tsp bicarb soda
1 tsp vanilla extract
150g milk chocolate, roughly chopped into chunks
Preheat oven to 190 degrees Celsius. Line a baking tin/tray measuring approx. 25cm/5cm.
Melt butter over a low heat in a medium saucepan. Once melted, add sugar and stir to combine.
Sift the cocoa powder, flour and bicarb and stir into the pan. Once it is mixed in, remove from heat. The mixture will be quite dry at this point.
In a jug, whisk the eggs with the vanilla extract and then add to the brownie mixture.
Stir in the chopped chocolate and immediately pour mixture into prepared pan. Cook for 20-25 minutes. The idea is to have the brownies still a bit wobbly when they come out of the oven, and a skewer inserted into the centre of the brownies would not come out clean.
Place the tin on a cooling rack, and allow to cool a little before cutting the brownies.
Original Recipe from ‘Kitchen: Recipes from the Heart of the Home’ by Nigella Lawson, p.217 (2010).
Originally Posted May 19, 2014.