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I have a lot of chocolate at home. And I do mean a lot! So the time has come to actually do something from it to avoid such goodness to go bad. I wanted to prepare this brownie for a long time. Nigella made it look really easy and delicious in her TV program. The recipe comes from her newest book “Kitchen”.

Ingredients:

150g  butter

300g light brown muscovado sugar

75g cocoa powder, sifted

150g  flour

1 tsp baking soda

pinch of salt

4 eggs

1 tsp vanilla extract

approx. 150g milk chocolate, chopped into small nuggety chunks

icing sugar, to dust (optional)

Prepare 1 x 25cm square x 5cm deep foil- lined baking tin or 1 foil tray, approx. 30 x 20 x 5cm.

Preheat the oven to 190°C. Melt the butter over a gentle heat in a medium-sized saucepan.

When it’s melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.

Sift together the cocoa powder, flour, soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.

In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.

Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or throwaway foil container, 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 gungy. This is desirable.

Transfer the tin to a rack to cool a little before cutting into 16 and dusting with icing sugar.

Additional info: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.

The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Defrost overnight in cool place.

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