You will need:
- 350 g Butter
- 400 g Dark Chocolate
- 450 g Caster Sugar
- 250 g Plain Flour
- 6 large Eggs
- 1 tbsp Vanilla Extract
- Up to 3 tsp Salt
- 200-300 g Walnuts or Pecans
Step 1:
Pre-heat the oven to 180°C or 360°F
Step 2:
Cut and break it all up and melt it in the heavy-bottomed pan on a low heat, being careful not to let it boil or the butter separates, which doesn't ruin it but it's not an improvement.
Step 3:
Break the eggs into a bowl and whisk in the sugar and the vanilla.
Step 4:
Using the sieve, sift the flour and salt into a bowl. If you really don't have a sieve you can skip this bit, it's still be lovely, but not so well mixed.
TIP:
Before you mix in the sugar and eggs, let the butter & chocolate cool a bit, for a minute or 2, otherwise the eggs will cook.
Step 5:
Mix in the eggs & sugar with the melted butter and chocolate. Then fold in the flour, which takes a wee bit longer than you'd think to get it all mixed but be patient, followed by the nuts.
Step 6:
Pour the mixture into the lined baking tin and pop it in the preheated oven. If you have a timer, set it for 25 minutes.
Step 7:
When it's done, the top will be a lighter brown speckle, perhaps with some bigger cracks forming here and there. The inside will still be gooey. The exact timing is a matter of taste in terms of texture, but if your tin size has given you brownies of more than 1.5inch/4cm thick, you might give them an extra 2-5 minutes.
Step 8:
Whip the tin out of the oven, let it cool for a few minutes and then get the giant brownie onto a rack to cool further. This isn't so easy, you need to use a large plate or the back of a tray so that you can turn the brownie tin upside down to get it out. Once cooled, cut and serve.
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