Ingredients: 6 ounces unsweetened baking chocolate 2 sticks (1 cup) salted butter, softened 4 large eggs 2 cups granulated sugar

1 tablespoon vanilla extract 1/2 cup all-purpose flour 6 ounces semi-sweet chocolate chips (about 1 cup) Hardware: Large bowl 8x8 inch baking pan Microwave safe dish Mixer Step 1: Grease an 8x8 inch baking pan. Step 2: Preheat oven to 300 degrees F. Step 3: Combine and melt unsweetened chocolate and butter in microwave safe dish , stir until smooth and all pieces of chocolate are dissolved. Step 4: In a large bowl, using an electric mixer on medium speed, beat eggs unti l light yellow in color. Step 5: Add sugar and blend on low until thoroughly combined. Step 6: Add vanilla and melted chocolate mixture to the egg and sugar mixture. B lend on low speed until smooth. Step 7: Add flour and mix thoroughly. Step 8: Pour batter into greased pan. Smooth surface with spatula, and sprinkle uniformly with chocolate chips. Step 9: Bake on center rack in oven for 45-55 minutes. The batter should be set and a toothpick inserted into the center should come out clean. Step 10: Cool to room temperature. Cover and refrigerate for at least 1 hour. Cu t and serve chilled. Makes about 16 bars. For more information on baking procedures and hardware used in this recipe see o ur Baking Tips section.

Ingredients 1/2 cup butter 1 cup sugar 2 eggs 2 1oz squares unsweetened chocolate, melted ** 1 teaspoon vanilla 1/2 cup all purpose flour 1/2 cup chopped walnuts. ** Note- 1 square unsweetened chocolate is equal to 3 tablespoon cocoa plus 1 ta blespoon fat Procedure 1. Cream butter and sugar. 2. Beat in eggs 3. Blend in chocolate, vanilla and flour. 4. Add walnuts.

5. Bake in greased 8 x 8 x 2 inches pan at 325 F about 35 minutes. (Baking time will depend on the desired texture of brownies ) 6. Cut into 16 squares.

Ingredients 3 eggs 3/4 c. of all-purpose flour 1-1/2 c. of white sugar 3/4 c. of butter 3/4 c. of cocoa 1/4 c. of pancake syrup 3 tbsp. of corn oil 1/2 c. of sliced almonds 1/2 to 3/4 c. of chocolate morsels Bake the chocolate fudge brownies Preheat the oven to 350oF. Grease a 9?x6? cake pan. In a large bowl, beat the eggs until light in color. Add the flour and sugar and mix until blended. Over low heat, melt the butter then stir in the cocoa, pancake syrup and corn oi l. Cool for a few minutes. Stir into the flour mixture until well blended. Fold in the sliced almonds. Pour into the greased pan, top with chocolate morsels and bake for 25 to 30 minutes or just until a toothpick inserted at the center come s out clean. DO NOT OVERBAKE. Quick and Easy Fudge Brownies 2 4 1 4 1 sticks butter (unsalted) squares unsweetened baking chocolate cups granulated sugar eggs Tbsp. vanilla extract cup flour tsp. salt

Preheat oven to 325 degrees. Put the butter and chocolate into a large microwave bowl and heat on high until the butter and chocolate have melted. (The butter will melt quicker than the cho colate, so use 30-second intervals and stir the ingredients as you go.) You can also melt the chocolate and butter together in a saucepan over low heat. Set the butter/chocolate mixture aside to cool. In another bowl, beat together the sugar and the eggs. If you have a mixer, grea t, but this is easily done the old-fashioned way, with a wooden spoon. Add the v anilla extract. Stir in the cooled chocolate/butter mixture, then add the salt and flour, mixing just long enough to combine the ingredients. Optional: You can add up to two cups of toasted nuts to the batter. Chopped waln uts and pecans are traditional, but you can use any nut that suits your fancy. I f using salted nuts, omit the salt in the batter. Pour batter into a pan that s been treated with cooking spray or greased and flour

ed. Bake at 325 for 25-30 minutes, depending on the whims of your oven. If you under -bake these brownies slightly they ll just be even fudgier. Let the brownies cool on a rack before cutting them. Note: These are usually baked in the squarish 9x13 pans but they re also nice bake d in 9-inch cake layer pans so you can serve wedges of brownies topped with ice cream.

Ingredients: 1 cup butter or margarine, softened 2 cups sugar 3 eggs 1 teaspoon vanilla extract 4 squares unsweetened chocolate 1 cup sifted all-purpose flour 1/2 teaspoon salt 1 cup chopped walnuts Preparation: Cream 1/2 cup butter with sugar. Add eggs; beat until light and fluffy. Add vani lla. Melt remaining 1/2 cup butter with chocolate; cool and beat into creamed mi xture. Stir in flour, salt, and nuts; blend well. Pour batter into greased and f loured 13 x 9-inch pan. Bake at 350 for 45 minutes. Cool in pan.

6 ounces fine-quality bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 3/4 cup unsalted butter 1 1/2 cups sugar 2 teaspoons vanilla 4 large eggs 1 teaspoon salt 1 cup all-purpose flour 1 cup semisweet chocolate chips preparation In a metal bowl set over a pan of barely simmering water melt the bittersweet ch ocolate and the unsweetened chocolate with the butter, stirring until the mixtur e is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stir ring well after each addition. Stir in the salt and the flour, stirring until th e mixture is just combined, and stir in the chocolate chips. Pour the batter int o a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350F oven for 25 to 30 minutes, or unti l a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

Ingredients 185g unsalted butter 185g best dark chocolate 85g plain flour 40g cocoa powder 50g white chocolate 50g milk chocolate 3 large eggs 275g golden caster sugar Cut the butter into smallish cubes and tip into a medium bowl. Break the dark ch ocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocol ate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the micro wave for 2 minutes on High. Leave the melted mixture to cool to room temperature . While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 1 0-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of n on-stick baking parchment to line the base. Now tip the flour and cocoa powder i nto a sieve held over a medium bowl, and tap and shake the sieve so they run thr ough together and you get rid of any lumps. With a large sharp knife, chop the white and milk chocolate into chunks on a boa rd. The slabs of chocolate will be quite hard, so the safest way to do this is t o hold the knife over the chocolate and press the tip down on the board, then br ing the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares . Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is , so don't lose heart. You'll know it's ready when the mixture becomes really pa le and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that run s off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there. Pour the cooled chocolate mixture over the eggy mousse, then gently fold togethe r with a rubber spatula. Plunge the spatula in at one side, take it underneath a nd bring it up the opposite side and in again at the middle. Continue going unde r and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like - you don't want to undo all the work you did in step 4. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gen tly fold in this powder using the same figure of eight action as before. The mix ture will look dry and dusty at first, and a bit unpromising, but if you keep go ing very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing. Finally, s tir in the white and milk chocolate chunks until they're dotted throughout. Now your mixing is done and the oven can take over. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set yo ur timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out

a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the ti n. Take out of the oven. Leave the whole thing in the tin until completely cold, then, if you're using th e brownie tin, lift up the protruding rim slightly and slide the uncut brownie o ut on its base. If you're using a normal tin, lift out the brownie with the foil . Cut into quarters, then cut each quarter into four squares and finally into tr iangles. These brownies are so addictive you'll want to make a second batch befo re the first is finished, but if you want to make some to hide away for a specia l occasion, it's useful to know that they'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Ingredients [ View Metric ] 1 1/2 cup Sugar 2/3 cup Butter 1/4 cup Water 2 cup Semi-Sweet Chocolate chips 1 12oz pkg semi-sweet 2 teaspoon Vanilla 4 EGGS 1 1/2 cup Flour 1/2 teaspoon Baking soda 1/2 teaspoon Salt 1 cup Nuts chopped (optional) Preparation In a small saucepan, combine 1 1/2 cup sugar, 2/3 cup butter, and 1/4 cup water. Bring just to a boil. Remove from heat and add one 12 ounce package (2 cups) se mi-sweet chocolate chips and 2 teaspoons vanilla. Stir until chocolate melts. Tr ansfer chocolate mixture to a large bowl. Beat in four eggs, one at a time. In a small bowl combine flour, soda, and salt. Gradually add flour to chocolate batt er. Blend in 1 cup chopped nuts if desired. Pour into greased 13x9x2 inch pan. B ake at 325 for 50 minutes.

Ingredients 375g soft unsalted butter 375g best quality dark chocolate 6 large eggs 1 tablespoon vanilla extract 500g caster sugar 225g plain flour 1 teaspoon salt 300g chopped walnuts (I used 200g chopped fudge)

tin measuring approx. 33 x 23 x 51/2cm Preheat the oven to 180C / gas mark 4. Line your brownie pan - I think it's wort h lining the sides as well as the base. Melt the butter and chocolate together in a large heavy based pan. In a bowl or wide- mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure t he flour into another bowl and add the salt. When the chocolate mixture has melted, let it cool a bit before beating in the e ggs and sugar, and then the nuts and flour. Beat to combine smoothly and then sc rape out of the saucepan into the lined pan. Bake for about 25 minutes (I baked mine for 22min). When it 's ready, the top sh ould be dried to a paler brown speckle, but the middle is still dark, dense and gooey. Even with such a big batch you need to keep alert, keep checking: the dif ference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool. Makes a maximum of 48. Nigella Lawson How to be a Domestic Goddess is a great book. It is probably one of my most used cookbooks (I have hundreds) and it never lets me down. Every rec ipe I have tried has come out perfectly, I love Nigella's Lemon drizzle cake rec ipe or Lemon-syrup loaf cake as she calls it. It is one of the best lemon drizzl e cakes I have ever tasted, I also love Nigella's American pancake recipe and he r Christmas cupcakes are delicious.

ngredients: 3 1 1 1 1 3 1 large eggs. cups of mint chocolate chips. cups of flour, unbleached. cup of chopped nuts. cup of sugar. cup of butter. tablespoons of water. teaspoons of vanilla extract. teaspoon of baking soda. teaspoon of salt.

Preparation Instructions: Preheat your oven to 325F (160C). In a bowl, combine the flour, baking soda, and salt; then set aside. In a saucepan, combine the sugar, butter and water; bring just to a boil, then r emove from heat. Add the mint chocolate chips and vanilla extract, then stir until all of the chi ps have melted and the mixture is smooth. Transfer to a large bowl. Add the eggs, one at a time, beating thoroughly after each is added. Gradually blend in flour mixture.

Stir in the chopped nuts. Spread into a greased 13*9*2 inch baking pan. Bake for 30 minutes. Allow to cool on a wire rack, then cut into squares.