It's from How to be a Domestic Goddess by Nigella Lawson. I am not an expert baker or cooker so all the measurements I sorta fudged and everything turned out so great.
- a pan measuring 13 x 9 x 2½ inches
- 1⅔ cups soft unsalted butter (About 4 sticks-- my butter didn't specify that it was unsalted and it wound up tasting fine)
- 13 ounces best bittersweet chocolate (I used the grocery store brand-- a full bag-- so.)
- 6 large eggs
- 1 tablespoon vanilla extract (I used imitation-- again, fine.)
- 1⅔ cups sugar
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1⅓ cups chopped walnuts (Totally optional.)
Directly from the cookbook:
Preheat the oven to 350 F. Line your brownie pan-- I think it's worth lining the sides as well as the base-- with foil or parchment.
Melt the butter and chocolate together in a large heavy based pan. In a bowl or large wide-mouthed measuring cup, beat the eggs with the vanilla and sugar. Measure the flour in another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
Bake for about 25 minutes (NOTE: MINE TOOK LONGER!) When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking; the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries; or replace them with other nuts-- perhaps peanuts, brazil nuts, hazelnuts--add shredded coconut or white chocolate chips; try stirring in some crunchy cereal.