Brownies (makes about 9 huge brownies)
3oz butter
7 oz caster sugar
2 oz cocoa powder
3 oz plain flour
Pinch of salt
2 large eggs, beaten
1 tsp vanilla essence
2 oz walnuts
I found this recipe over 30 years ago in the Radio Times. I've even got a very old photo to go with it - it was an article on typical American food, including Chowder, Hickory Chops, Lemon Chiffon pie and Brownies. I count myself very lucky to have this recipe - because it is the key to making the best brownies I've ever eaten, anywhere in the world! And they are really easy to make.
Preheat the oven to Gas Mark 3, or Fan oven 170C.
Gently melt the butter in a large saucepan. Leave to cool.
Mix together the sugar and cocoa and add to the butter. Mix well.
Beat the eggs and add to the mixture. Sift the flour and salt together and stir.
Add the vanilla essence and walnuts.
Turn into a greased 7in square cake tin.
Bake for about 25-35 minutes, until you can smell them. I often test once or twice, using a piece of raw spaghetti. The middle needs to be gooey. If you leave it too long and they are dry, then they just won't be right at all.
Cool in the tin for about 10 minutes and then see how long you can leave them, before they are all eaten up.
* Recommendation - make double the mixture and then you might be left with some to offer to others!