Brownies

This one comes from Mary Berry, and produces an exquisitely rich and squishy brownie.

• 340g/12 oz dark chocolate, high cocoa content preferred
• 225g/8 oz butter

Put this in a bowl and melt over a saucepan of boiling water. Then add a small shot of espresso (2 tsp instant coffee and 2 tbs hot water if you can’t manage an espresso). Allow to cool a little before the next stage.

• 3 large eggs
• 225g/8 oz caster sugar
• 1 tsp vanilla essence

beat well together, then mix into the cooled chocolate mixture.

• 85g/3 oz self raising flour
• 170g/6 oz walnut or pecan pieces
• 225g/8 oz plain chocolate chips or chunks

Fold these into the mixture, and pour out into a well greased 12" x 9" baking or roasting tray. You can line the tray with oiled greaseproof paper if the surface isn’t perfect.

Cook for 30-40 minutes at 160C. You need to keep a close eye on this, as the brownies can easily overcook; they must come out when the middle is still gooey, but the surface should have formed a dull crust. As they cool they will continue to cook, and dry brownies are nowhere near as pleasant as gooey ones - so err on the side of caution.

Allow to cool, then cut into squares or slices and turn out. 4 x 4 seems to work; any smaller is just mean.