My favourite cakes are brownies – if you get it right (which is easy to do) the soft, moist, gooey centre is unbeatable.
You could add nuts of chocolate chips or you like – frankly, I don’t see why you couldn’t add any ‘chip’ you’d like – although just plain are good enough anyway. (In terms of ease vs results – then this recipe and the cookies draw for first prize! So simple, yet the results are epic!)
- 275g/10oz plain chocolate (70% cocoa solids)
- 275g/10oz unsalted butter
- 85g/3oz pecans, walnuts, hazelnuts, almonds or preferred chocolate broken into pieces
- 85g/3oz milk chocolate, cut into large chunks
- 85g/3oz white chocolate, cut into large chunks
- 175g/6oz plain flour
- 1 tsp. baking powder
- 4 large eggs, lightly beaten
- 1 tsp. vanilla essence
- 325g/12oz caster sugar
- Preheat the oven to 170C/325F/Gas3.
- Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. (Alternatively, grease a tin – then dust with flour, shake the tin so the flour makes a light but even coating around the entire tin).
- Put the plain chocolate and butter in a large bowl, place over a pan of gently simmering water and allow to melt.
- Sieve the flour and baking powder into a bowl and set aside.
- Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
- Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked.
- Allow to cool in the tin, then remove them and cut into squares.
- Try not to eat in one go!