Happy Wednesday 🙂 Today I am sharing some Chocolate Brownies that i’m sure will make you want to get into your kitchen and start baking.
I used two different types of nuts in my mixture but if you prefer to use only one that will be fine, you could also add some more nuts if you wish too.
You can easily cut the brownies up smaller as I have cut them quite large and they are very very moorish and yes … very rich too but so so good.
The brownies will continue to cook while they are cooling and they will also dry up a bit overnight too.
These are really delicious and are great served with custard, ice cream or cream or just put straight in your mouth 🙂
I hope you enjoy xx
(recipe adapted from Nigella Lawson – How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking).
- 375 g butter softened
- 375 g dark chocolate roughly chopped
- 6 eggs
- 1 1/2 teaspoons vanilla essence or extract
- 500 g caster sugar
- 225 g plain flour
- 1 teaspoon salt
- 100 g walnuts roughly chopped
- 100 g pecan nut roughly chopped
- Preheat the oven to 180°C and line a 30 x 23 x 5 cm oven proof dish.
- In a large sauce pan melt the butter and the chocolate together.
- In a bowl lightly beat the eggs, sugar and vanilla together.
- Once the chocolate mixture has melted, remove it from the heat and allow to cool for about 5 minutes and then beat in the egg mixture once combined add the flour, salt and chopped nuts.
- Make sure it is all combined well and then scrape the mixture into your lined dish.
- Bake for about 35 minutes.
- The top will be a paler colour compared to the inside of the brownies. Remove from the oven and allow to cool.
- Once cool cut into squares.