Chewy Chocolate Brownie Recipe

This is a recipe inspired by Nigella Lawson's Chocolate Brownie, from 'How To Be A Domestic Goddess'. 

Personally, I'm not a chocolate addict, it is something that I could live without (my achilles heel being savoury pastries). Having said that, these brownies are so gooey and chewy that they are hard to resist. 

There are many variations that you can make by experimenting with different ingredients within the basic brownie recipe, such as walnuts, berries or white chocolate chips (or all together!). 

Ingredients

375g unsalted butter
275g good quality milk chocolate

100g good quality dark chocolate
400g caster sugar
6 large eggs
1 tablespoon vanilla extract
225g plain flour

1tbs of butterscotch niblets (or something similar)
1 teaspoon salt

Preheat the oven to 200°C and line a deep sided large tin. 

Start off by melting the butter and chocolate together. I do this in the microwave, but the old fashioned way of a glass bowl over a pan of boiling water is fine. Once melted together, set aside to cool a little. 

In a separate bowl mix together the caster sugar, vanilla extract and the eggs. 

Once the mixture starts to lighten slightly, slowly add the chocolate, mixing continually until it's a beautiful smooth dark brown liquid. 

Add the flour and the butterscotch to the mixture, this is also when you would add any other ingredients of your choice, such as walnuts. 

Pour the mixture into the lined tin and bake in the oven for 30-40mins. It only takes a few minutes for a brownie to turn from gooey to dry, so keep an eye on it. The perfect time to take it out is when the sides are stable, but there is a slight wobble in the middle. The residual heat will continue to cook the brownie until it's cool. 

What ever you do, don't take the brownie out until it's fully cold! You can still dig at the edges with a spoon if you can't wait to taste it. 

Serve on it's own, or with cream and a cup of tea.