These little babies are one of my absolute all time classic dishes… on repeat in the kitchen! They initiated my idea for the blog after being known as the office ‘feeder’ and receiving this amazing leaving card from Livingetc back in 2013, where my head was photoshopped onto Nigella Lawson’s body. I still have this card framed today, and am always asked for the recipe of these brownies time and time again.
- 250g unsalted butter, cut into cubes
- 200g dark chocolate, broken into squares (I always use Green & Blacks)
- 65g plain flour, sifted
- 360g caster sugar
- 80g cocoa powder, sifted
- 1tsp baking powder
- 4 large free range eggs, lightly beaten
- Preheat oven to fan 160. Line a brownie/baking tin with parchment paper.
- Melt the butter and chocolate together in a bowl over some simmering water until smooth with no lumps.
- Meanwhile, in a mixing bowl, stir together the flour, baking powder, sugar and cocoa powder.
- When the butter/choc mix is all melted together and smooth, pour into your bowl of flour and other dry ingredients.
- Once all mixed together, add the lightly beaten eggs and stir until complete.
- Pour this mixture into the prepared brownie/baking tin ensuring it is evenly covered.
- Bake in the oven for about 25 minutes. It should be dry on the top but still a little springy to the touch, this is not a bake where the skewer will come out dry, it should still be quite moist inside. Take out of the oven but leave to cool in the tin.
- Transfer to a chopping board to slice into squares. Perfect as they are, or serve heated with vanilla ice cream.