As I mentioned on Monday, the husband and daughter very kindly offered to take over this week’s bake, so I could get on with some launch prep. Unfortunately, I was far too entertained by the goings on in the kitchen – and photographing it for posterity – to actually get anything else done. But the resulting brownies were delicious, and I hope the daughter has a new appreciation for my patience in the kitchen (but probably not).
I figured chocolate brownies were a safe bet as they’re a) universally adored and b) really easy. So I dug out my copy of Nigella Lawson’s How To Be A Domestic Goddess and opened it to the cake splattered page:
Since the recipe makes 48 brownies, and there are only three of us, I tend to halve it, as explained on the post it note. Husband, despite being a scientist who deals with both measurements and mathematics daily, was instantly baffled by this, and I realised I was actually going to have to stand there and read out both quantities and instructions.
Meanwhile, the daughter was eyeing up the chocolate:
“Mummy, I really like chocolate.”
“That’s nice. But this chocolate is for the brownies.”
“Do the brownies need all of the chocolate? Maybe there might just be one very small square for me?”
As you can imagine, it turned out that there was.
Anyway, I tried not to interfere too much as they got on with the baking…
Nigella Lawson’s Chocolate Brownies
- 375 g soft unsalted butter
- 375 g best quality dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500 g caster sugar
- 225 g plain flour
- 1 teaspoon salt
- 300 g chopped walnuts
(Except we halved it, as discussed. And left out the walnuts, because the husband decided they’d be better without them. I think he might be right.)
- Preheat the oven to 180°C.
- Line your approximately 33 x 23 x 5 1/2cm brownie pan 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 it’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.
Not bad going, right?