I've been promising to give this recipe to my friend Dawn for ages, but haven't got round to writing it down, so as we're doing the supper for the WI ladies tomorrow, I thought I might just as well write it down now then it's there for future reference and anyone else who might like it. I've tried lots of different recipes over the years, I used Nigel Slater's recipe for ages, and it's good, but now I prefer to use the whisking eggs and sugar method rather than the creaming method he goes for, Anyway having tweaked and tested, this is the final edit. Until I change my mind again of course...
This makes a pretty substantial slab of brownie, it fills a 9 inch 23 cm tin, but you can cut the into teeny pieces if you want to stretch it round a crowd. Or you could use an oblong 12 x 9 inch tin and make it thinner, but you will need to cook it for a shorter time. And this is one of those recipes that depends substantially on the quality of the ingredients, so don't stint.8 oz/ 230 gr dark chocolate
8 oz/230 gr butter
4 eggs
5 oz/180 gr caster sugar
5 oz/180 gr soft light brown sugar
6 oz/150gr, milk and white chocolate chopped up or chocolate chips
3 oz /90 gr cocoa
3 oz/90 gr self raising flour
Melt the chocolate and butter together and allow to cool a bit.
Beat the eggs and sugars together until pale and light.
Pour the chocolate mix into the egg mix.
Sift the flour and cocoa onto the mixture and fold in.
Lastly fold in the chopped chocolate pieces and turn the mixture into an 9 inch 23cm square tin, lined with parchment.
Bake at gas 4 180 electric 160 fan for 30 - 40 minutes. Timing is the most important part of the process, it should be just soft in the middle,but not liquid. It will firm up as it cools, If you cook it too long you'll just have a chocolate slab, and a heavy one at that! So keep an eye on it.
I don't put nuts in, but you can add chopped walnuts brazils or pecans if you like.
