Based on Nigella‘s recipe, these rich and gooey brownies make for a perfect dessert, served warm with some cream or ice cream. These are suitable for vegetarians, too.
Being a student on limited funds, I am used to tweaking recipes based on the quantities and ingredients readily available to me; this recipe was no different.
Makes 12 brownies
158 g dark chocolate (I used Waitrose’s cooking chocolate but Bourneville works great, too.)
158 g salted butter
2 teaspoons vanilla extract
3 large eggs
100 g ground almonds
75 g chopped nuts (I used walnuts and brazil nuts)
1. Preheat oven to Gas mark 3/170 °C. In a saucepan, melt the dark chocolate and butter over a very low heat.
2. Take the pan off the heat and gradually add the sugar and vanilla extract to the chocolate mixture.
3. Let the pan to cool a little before beating each egg and folding it into the mixture. I was careful to fold it in as to not knock out any air. After this, fold in the chopped nuts too.
4. Carefully transfer the mixture into a foil-lined baking tin (traybake tin or a loaf tin will suffice) before baking it for 30-35 minutes. After this, the top will be cooked but the inside will still be gooey – this is how it is supposed to be.
5. Once cooled, cut into 12 squares. Best served warm.