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
Preheat the oven to 180°C.
Line your approximately 33 x 23 x 5 1/2cm roasting dish with foil or baking paper.
Melt the butter and chocolate together in a large heavy based saucepan.
In a bowl beat the eggs with the sugar and vanilla.
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, and then the nuts and flour.
Beat to combine and then scrape out of the saucepan into the lined brownie pan.
Bake for about 25 minutes.
When its’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
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.