Chunky fudge brownies

Goodness, it's been a while since I last blogged. If truth be told, though, I haven't done much baking over the summer. The days, when hot and sunny, have been spent in the garden (or on holiday in France) and the rest of my time has been spent entertaining the children over the long school holiday. However, I have indulged in a little baking and I've made these brownies twice over the last few months; for a big family lunch, and as an end of year gift for Theo's teachers. Brownies make brilliant gifts; they "travel" well, you can put them in fancy boxes or bags and adorn with pretty ribbon, and the whole process of making them is something my children love to get involved with, too.

These brownies are a twist on the original, although whenever I've made them in the past, I've always replaced the walnuts and made triple chocolate. If baked for just the right time, they retain their unctuous squidginess which contrasts wonderfully with the chunks of fudge.


INGREDIENTS

190g soft, unsalted butter
190g best quality dark chocolate
3 large eggs
half a tbsp vanilla extract
250g caster sugar
115g plain flour
half a tsp salt
150g fudge chunks

tin measuring approx 33 x 23 x 5.5cm
makes about 24


1. Preheat the oven to 180 degs C/gas mark 4. Line your brownie tin with baking parchment.

2. Melt the butter and chocolate together in a large heavy-based pan. In a bowl, or large measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.

3. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the fudge chunks and flour. Beat to combine smoothly and then scrape into the brownie tin.

4. Bake for about 15 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle should still be dark, intense and gooey. And remember, they will still continue to cook as they cool.

5. Once cool, turn the browines out of the tin, and cut into squares. Then box, bag, or eat as you wish!

This recipe was taken from How To Be A Domestic Goddess by Nigella Lawson