This is the best recipe for Brownies I’ve ever found. Unlike so many brownie recipes, the whole thing cooks evenly with no drying out of the edges. It makes a whole large roasting dish worth of Brownie which makes 25 dessert sized pieces or 40+ slice sized serves. Originally from How to be a Domestic Goddess, I think this is one of Nigella’s best. Total cost is about $9, but it makes LOTS. To decrease the cost, I pretty much always leave out the walnuts.
- 375 g soft unsalted butter
- 375 g dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500 g caster sugar
- 225 g plain flour
- 1 teaspoon salt
- 300 g chopped walnuts
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Preheat the oven to 180°C.
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Line your approximately 33 x 23 x 5 1/2cm roasting dish with foil or baking paper.
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Melt the butter and chocolate together in a large heavy based saucepan.
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In a bowl beat the eggs with the sugar and vanilla.
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Measure the flour into another bowl and add the salt.
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When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
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Beat to combine and then scrape out of the saucepan into the lined brownie pan.
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Bake for about 25 minutes.
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When its’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
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Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
foodthatserves 
I found your site on The Fountainside. I love your blog & the reasons you’re doing it. Thanks for sharing your recipes. I myself love catering for and entertaining guests, so I’m always keen to have more recipes under my belt.
Brownies are great for a large crowd. It’s easily made beforehand & is a favourite crowd-pleaser. I have one recipe I’ve been using for a long time, but will give this one a go too.