There are all sorts of recipes and methods for making brownies, and we’ll try a few out and report back, but here’s one to start things off. These are fabulously fudgy brownies with a crispy top, which come from Chantal’s friend’s recipe. If you’ve tried making this or have a perfect brownie recipe of your own for us to try, leave a comment.
Makes about 24 pieces, depending on how large you cut them!
140g good unsweetened cocoa powder (a good one makes a huge difference)
350g butter – baking traditionally uses unsalted butter but salt does intensify chocolate flavours so take your pick.
675g caster sugar
250g plain flour
3tsp real vanilla extract
100g shelled walnuts, roughly chopped.
Preheat the oven to 180ºc and line a deep baking tray about 20*30cm with greaseproof paper.
In a pan melt the butter with the cocoa powder. Whisk the eggs until fluffy, then whisk in the sugar gradually. Fold in the flour and vanilla before gently adding the cocoa and butter mixture and the nuts.
Pour into the prepared tray and bake for 40-45 minutes until springy to the touch. Don’t overcook or you will lose the essential fudginess. Cut into squares while warm.
You can find this recipe in Chantal Coady’s Real Chocolate.