This is the best recipe I've ever used.
Linda McCartney's brownies
300g unsalted butter
300g Green & Black's dark chocolate (70% dark or 72% cooking chocolate), broken into pieces
5 large eggs
450g granulated sugar
1 tbs vanilla extract
200g plain flour
1 tsp salt
250g dried cherries
preparation time: 15 minutes
cooking time: 25 minutes
makes: 28 brownies
use: 1 baking or roasting tin 34 x 25 cm and at least 6 cm deep
Pre-heat the oven to 180°C/350 F/gas mark 4. Line the baking tin with greaseproof paper or baking parchment. Melt the butter and chocolate together in a heat-proof bowl suspended over a saucepan of barely simmering water. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon. Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture and continue to beat until smooth. Stir in the dried cherries.
Pour into the roasting tin, ensuring the mixture is evenly distributed in the tin. Bake in the oven for 20-25 minutes, or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside. Leave to cool for 20 minutes in the pan. The greaseproof paper or baking parchment should peel off easily.
The cherries are optional - they weren't in the original recipe, but they taste really good. Try adding nuts or other dried fruits- or make plain chocolate brownies without any extras at all.