{"id":102,"date":"2009-10-02T03:02:17","date_gmt":"2009-10-01T17:02:17","guid":{"rendered":"http:\/\/www.jessgramp.com.au\/wordpress\/?p=102"},"modified":"2023-02-09T00:34:59","modified_gmt":"2023-02-09T00:34:59","slug":"brownies","status":"publish","type":"post","link":"https:\/\/jessgramp.com\/recipes\/brownies\/","title":{"rendered":"Brownies"},"content":{"rendered":"<p>Another of Nigella&#8217;s recipes from How to be a Domestic Goddess: Baking and the art of comfort cooking, 2003, p. 193.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>375g soft, unsalted butter<\/li>\n<li>375g dark-chocolate<\/li>\n<li>6 large eggs<\/li>\n<li>1 tablespoon vanilla extract<\/li>\n<li>500g caster sugar<\/li>\n<li>225g plain flour<\/li>\n<li>1 teaspoon salt<\/li>\n<li>300g chopped walnuts<\/li>\n<\/ul>\n<p><strong>METHOD<\/strong><\/p>\n<p>Preheat the oven to 180 degrees (gas mark 4. Line the bas and sides of a 33 X 23 X 5 1\/2cm brownie pan with foil, parchment or Bake-O-Glide.<\/p>\n<p>Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla.<\/p>\n<p>Measure the flour into another bowl and add the salt. When the chocolate mixture has melted, let it cool a bit before beating on the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepaninto the lined pan.<\/p>\n<p>Bake for about 25 minutes. When it&#8217;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, keep checking; the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cookas they cool.<\/p>\n<p>Makes a maximum of 48.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another of Nigella&#8217;s recipes from How to be a Domestic Goddess: Baking and the art of comfort cooking, 2003, p. 193.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-102","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=102"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":1540,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/102\/revisions\/1540"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}