These brownies are only good for the soul. Not the diet.
But they are too good to resist. Eat them warm with ice cream, straight out the oven, or cool the next day. They stay gooey and taste just as delicious!
Yes I know 6 eggs is more than Mike Tyson uses in his protein shakes, and 500g of sugar is pretty much a whole bag, but January is dark, gloomy and in need of something to look forward too. Even if it comes with a slight chocolate coma.
This is one of Nigella Lawson’s recipes, which I made with balloons down my bra so I could look just like her.
375 g soft unsalted butter
375 g best quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
200g white choc chips
- Firstly preheat the oven to 180 degrees and line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper
- Melt the butter and chocolate together in a saucepan and beat the eggs with the sugar and vanilla in a seperate bowl
- Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture into the caucepan, and then the chocolate chips and flour.
- Beat to combine it all then scrape it out of the saucepan into the brownie pan
- Bake for about 25 minutes, the top of the brownie should look dull and speckled but the inside will still be very moist and gooey. Remember that they will continue to cook as they cool so don’t leave them in much longer!
Instead of chocolate chips you could also used chopped walnuts like Nigella does, and talk in innuendoes all the way through if you really want.