I’m not a fan of the cakey, heavy brownies that seem to be the standard now – this version is darkly chocolatey, pleasingly gooey and nuttier than a squirrel’s breakfast.
I cut this recipe out of The Week about two years ago and I’ve been messing about with it ever since to get it just right.
According to my cutting the recipe is from Hollywood legend Katharine Hepburn whose advice to a young woman about to give up college was: ‘Never quit, be yourself and don’t put too much flour in your brownies.’ Can’t argue with any of that.
Sainsbury’s very kindly sent me a huge box of their excellent Taste the Difference chocolates to try out – the dark is particularly good for this.
It’s given me a great excuse to experiment with the recipe (tough gig) and this current version has gone down a storm with friends and family.
50g dark chocolate
2 eggs, beaten
200g sugar (roughly half white, half light muscavado – all white works too)
1 cup chopped nuts (hazelnuts, peanuts, walnuts, pistachio, almonds or a mix)
45g plain flour
1 teaspoon baking powder
pinch of salt
While the oven preheats to 170 degC gently melt the butter and chocolate together in a saucepan. Add the sugar, eggs, vanilla essence, nuts and the salt – stir in well. Finally add the flour and baking power and mix together really well.
Pour out into a square tin (20cm) lined with baking paper.
In the ones pictured I sprinkled some chopped white chocolate pieces over the top – it’s January; we need cheering up!
Bake the brownies for half an hour – it’s a really easy recipe and if they overbake a little bit they still stay cookie-dough-gooey in the middle.