This is a favourite, for many reasons. Sure, it’s decadently delicious. But it is also simple to make – and it doesn’t require a mixer (a plus, in our book!).
1 cup of butter (8oz), gently melted
1 cup light brown sugar, firmly packed (approx. 7.5 oz) (we prefer soft sugar)
1 cup dark brown sugar (approx 7.5 0z)
2 teaspoons of baking powder
1/4 teaspoon of salt1 teaspoon of vanilla
2 cups of all-purpose flour (approx 10.9 oz)
1 1/4 cups (9 oz) of semi-sweet chocolate chips (see our note below regarding chocolate)
Optional (but recommended): 1 1/4 cups (5.4 oz) of chopped walnuts or pecans, finely chopped
Preheat oven to 350 degrees F.
Butter a 9 x 13 baking dish, or line it with non-stick foil
Pour the melted butter into a large mixing bowl. Add the brown sugar and mix well.
Add the baking powder, salt and vanilla; stir thoroughly.
Add the flour; give the spoon a bit of welly! (If you’re American, you’d say: use some elbow grease!)
In a separate dish, mix the eggs up a bit and then add them to the batter and stir well.
Mix in the chocolate chips and (if you’re using them) nuts.
The result is quite thick. Spoon it into your baking dish and try to spread it around evenly. But don’t worry too much about this – the recipe will even out in the oven.
Bake for 35 to 40 minutes, turning the pan midway through. (When its done the centre will be gooier than you might be used to; if you’re using a toothpick to test it, don’t be surprised to find the result seems a bit oozy. Look for the edges to be slightly contracted from the sides of the pan.)
Allow to cool completely before cutting – if possible, refrigerate for awhile; overnight works well for us. But first, cut yourself a little square to enjoy, hot and gooey, with a glass of cold milk . . . Think of it as the baker’s reward (even better than licking the spoon, although that shouldn’t be resisted too strongly!).
Freeze some for a treat later.
This is best made a day ahead, so it can firm up in the fridge.
As with so many things, the better the ingredients, the better the results. Free-range eggs are always a plus; and there are so many fantastic fair trade and organic options available that you needn’t feel guilty about baking!
We have strong views regarding chocolate: semi-sweet chips from America are our default preference, but we sometimes enjoy chopping up a dark organic fair-trade bar instead. Of course, we respect your right to use a chocolate-like substance with an excess of milk and air – but please don’t make us eat the result!