I have been on a cookbook binge lately. This time I have Nigella's Kitchen which has an amazing collection of recipes. I opted for her everyday brownies which were really easy to make. They were deliciously moist and gooey with a slightly crunchy top.
150g unsalted butter
300g light brown muscovado sugar
75g cocoa powder, sifted
150g plain flour
1 teaspoon bicarbonate of soda
pinch of salt
1 teaspoon vanilla extract
approx 150g milk chocolate, chopped into small chunks
icing sugar to dust (optional)
- Preheat the oven to 190C.
- Melt the butter over a gentle heat in a medium sized saucepan.
- When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
- Sift together the cocoa powder, flour, bicarb, salt and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
- In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
- Stir in the chopped chocolate and quickly pour and scrape into a baking tin and bake for approximately 20-25 minutes.
- It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wobbly underneath and a cake tester will come out gungy. This is desirable.