NIGELLA LAWSON CHOCOLATE BROWNIES

Quite possibly the only brownie recipe you will ever need, Nigella Lawson Chocolate Brownies, from her gorgeous bake book, How to be a Domestic Goddess.   My kids ask for these every birthday, which is lucky for me as I’m pretty rubbish at fancy cake decorating, and means we have them at least four times a year.  Clearly we have them more often. School bake sales call for chocolate brownies all the time, make a batch and keep half for yourself.   They freeze well so you can pop them into packed lunches as a special Friday treats with minimal fuss.

It was another dark, miserable, day in Hong Kong.  Into our second week of torrential rain, with over 100% humidity, the streets had turned to rivers and cicadas were dropping from the trees into my backyard like dead flies.  My kitchen was dark, damp and muggy.  We all needed cheering up!   On went the oven, on went the air-con and suddenly everything was alright with the world once again…. isn’t it amazing how CHOCOLATE can lift the spirits!

I normally use a dark Valrhona chocolate with minimum 70% cocoa solids, which I buy by the kilo at Twins Co. (a bakery wholesaler in deepest Wanchai).  I haven’t been over recently and I had totally run out due to the Easter time baking madness, that this time I used Green & Blacks (70% cocoa).  If you do get chance to visit Twins Co you should take a cool bag and stock up on butter too, probably half the price of your local supermarket.  The website is rubbish so here is the address, just get yourself down there and see for yourself.

Ingredients

• 375 g soft unsalted butter
• 375 g good quality dark chocolate I usually use Valrohna but this time it was green & blacks
• 6 large eggs
• 1 tablespoon vanilla extract
• 500 g caster sugar
• 225 g plain flour
• 1 teaspoon salt
• 300 g chopped walnuts optional

Instructions

1. Prepare a tin measuring 33 x 23 x 5.5 cm and line with foil
2. Preheat oven to 180C/gas mark 4.
3. Melt the butter and chocolate together in a large heavy-based pan. Don't overheat or the chocolate can become grainy.
4. When the chocolate and butter has melted take off the heat and let cool a while.
5. Meanwhile beat the eggs and sugar in the mixer or by hand.
6. Measure out your flour, add the salt and set aside.
7. Once your chocolate mixture has cooled, pour it into the beaten eggs, sugar and vanilla extract mix. Beat again until well combined.
8. ........................................

for full instruction please see : gillianskitchen.com

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