Morgan’s speciality. This mixture makes about 18 and lasts about as many minutes after they’ve cooled down enough to eat.
- 250g good quality dark chocolate
- 200g unsalted butter
- 200g caster sugar
- 3 large eggs
- 125g plain flour
- 50g cocoa powder
- 100g broken pecans or walnuts (optional)
- 50g white chocolate chips
Preheat the oven to 160 degrees C or gas mark 3.
Put 3-4 cm water into a saucepan and bring it to a simmer over a medium heat. Break up the chocolate, cut up the butter and put both in a mixing bowl. Put it over the pan of gently simmering water and turn the heat off. Stir occasionally until melted together and smooth. Alternatively, put the broken up chocolate and butter into a microwave-proof bowl and microwave on full power for 10 seconds, take out and stir, then put back in for another 10 seconds, etc. until it’s all melted. Only 10 seconds at a time, mind, or you could end up with burnt chocolate and nobody wants that.
Meanwhile, break the 3 eggs into another bowl, and pour in the sugar. Whisk the sugar and eggs together until the mixture is smooth and creamy.
Add the chocolate mixture to the egg mixture using a rubber spatula to get all the chocolate out of the bowl. Mix thoroughly together.
Sift in the flour and cocoa powder and mix thoroughly. Stir in the nuts if you’re using them.
Line a baking tin about 20x30cm with a piece of foil or baking paper and pour in the mixture, using a spatula to get the last scrapes out. Smooth the top of the mixture in the tin.
Put the tin on a shelf in the middle of the oven and bake for 20-25 minutes. Don’t cook them for too long – better a bit squidgy than too solid.
Take the tin out of the oven and stand it on a wire rack. Sprinkle the white chocolate chips over the top while the brownies are still hot, to give them a chance to melt a bit. Leave until cool enough to cut into squares.