Gooey brownies!

Just out of the oven. Warm. And still snugly in their tin!

Yuppers! I made brownies yesterday, and they turned out yumm! It was Nigella's recipe, and you can go here to find it, if you want to make these, too - and she also offers a chocolate sauce topping. I didn't do that, because I like my brownies with their lovely semi-crispy crackly top :)

I have the recipe I used below, if you're lazy to go to the link.

Chuan's second piece. He usually says that it's too sweet. Whatever.

Fin! And yumm! Hahahahah!

There's lots left over for tea today, and for many more days, I think!!!

It's super simple and quick to do, so here's the recipe:

225 g dark chocolate

225 g butter

2 teaspoons vanilla extract

200 g castor sugar

3 eggs, beaten

150 g ground almonds

100 g chopped walnuts

Set the oven to 170 degrees Celsius  (350 degrees Fahrenheit).

Melt the butter and chocolate in a double-boiler. When melted, add sugar and vanilla. Set aside to cool.

Then, beat in the eggs, almonds and walnuts.

Spoon mixture into a foil-covered (easier to wash up!!!) 24-cm-square tin, and bake for 25 - 30 minutes. It took 40-ish minutes in my plus-fan convectional oven.

It's ready when the top is set, but the inside's still gooey. Take it out, cut into squares, and let it cool. IF YOU CAN lah! We ate it as soon as it popped out of the oven! Yumm!