Oh Nigella, can I move in with you and have you cook for me everyday?
This recipe is from Nigella Kitchen.
No substitutions were made.
10 tblsp unsalted butter
1 3/4 c (packed) light brown sugar
3/4 c unsweetened cocoa powder, sifted
1 c all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
approx 6 oz milk chocolate, chopped (or 1 c chips)
confectioner’s sugar, to dust
13×9 baking pan
Preheat the oven to 375 degrees. Melt the butter over a gentle heat in a medium sized saucepan.
When the butter is melted, add the sugar, stirring with a wooden spoon (still over low heat) to help it blend with the melted butter.
(In a separate bowl.) Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan (butter mixture); when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove pan from heat.
In a bowl or pitcher, whisk the eggs with the vanilla extract and then mix into the brownies mixture in the pan.
Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking pan, spreading the mixture with a spatula and cook in the preheated oven for approx 20-25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out grungy. This is desirable.
Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioner’s sugar. I love these gorgeously warm. But then again, I love them cold too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and chewy on top.
Um, I think these are called ‘Everyday Brownies’ because now I want to eat a whole pan of these everyday. I halved the recipe and baked them in a 9 inch square pan. Half a recipe baked in 15 minutes. Who wouldn’t want to make a recipe that includes the word ‘wibbly’?