Nothing beats the smell or taste of freshly baked brownies but they’re not the easiest to master for those unfamiliar with baking.
However, according to chef Nigella Lawson, they can be a breeze to make with the right method.
Sharing the recipe on her website, Nigella said: “I don’t know why people don’t make Birthday Brownies all the time- they’re so easy and so wonderful.
“Brownies are much quicker to make than a cake, and they look so beautiful piled up in a rough-and-tumble pyramid spiked with birthday candles.”
While the recipe calls for walnuts, Nigella suggested swapping them for dried cherries, other nuts or even crunchy cereal.
How to make brownies
A good tin is essential for perfect brownies, so start by finding one that fits the measurements of roughly 33cm x 23cm x 5cm.
Preheat the oven to 180C/160C fan/gas mark 4, then line the pan with grease-proof paper or foil, taking time to ensure the sides are also covered.
In a large saucepan, melt the butter and chocolate together but avoid burning it. Then, in a separate bowl, beat the eggs and sugar with the vanilla before adding the flour and salt to a separate jug.
When the chocolate mixture has just melted, leave it to cool for a while before adding the eggs and sugar mixture to the pan.
Sift in the flour and add the nuts for extra crunch, then beat everything together to combine it into a smooth batter.
Scrape it out of the saucepan and into the lined tine, then bake the brownies in the oven for 25 minutes. Nigella claimed: “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 and 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.”
