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(makes 15 squares)
Brownies are squidgy nutty chocolate bars; they are not cakes and therefore do not have the texture of a cake. They are supposed to be moist and chewy, but because of their moistness people tend to think they haven't cooked them long enough. So if this appeals to you, and you want to be really self-indulgent, here goes...
4oz butter (110g)
2oz American unsweetened chocolate or plain dessert chocolate (50g)
2 eggs, beaten
8oz granulated sugar (225g)
2oz plain flour (50g), sifted
1 teaspoon baking powder
1/4 teaspoon salt
4oz chopped nuts (110g)-these can be walnuts, almonds, hazelnuts or Brazil nuts or a mixture
Pre-heat the oven to gas mark 4, 350 F (180 C).
A baking tin measuring 7 x 11 inches (18 x 28cm), well-greased and lined with greaseproof paper. Bring the paper up a good 2 inches (5cm) above the rim of the tin.
First of all melt the butter and the chocolate (broken up into small pieces) together in the top of the double saucepan (or else place in a basin fitted over simmering water on a very low heat). Away from the heat, stir all the other ingredients into the butter and chocolate mixture thoroughly, then spread all this in the lined tin.
Bake in the oven for 30 minutes, until the mixture shows signs of shrinking away from the side of the tin, and feels springy. A knife inserted in the centre should come out cleanly (but don't overcook-it will firm up as it cools). Then leave the mixture in the tin to cool for 10 minutes before dividing into approximately fifteen squares and transferring them to a wire rack to finish cooling.
Enjoy this incredibly sexual recipe
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