Here it is: The best brownie recipe ever. From Nigella Lawson.

From Nigella Lawson.

(And for the record, I think it was John Bruce and Dennis Lim that turned me onto these many many years ago.)

INGREDIENTS

375 grams unsalted butter

375 grams best-quality dark chocolate

6 large eggs

1 tablespoon vanilla extract

500 grams caster sugar (extra-fine sugar)

225 grams plain flour

1 teaspoon salt

300 grams chopped walnuts

DIRECTIONS

Pre-heat oven to 350F

Use a 13x9 pan lined with parchment (at least 2 1/4 inches deep)

Melt the butter and chocolate together in a large heavy-based pan in a double-boiler situation.

In another large bowl beat the eggs with the sugar and vanilla.

Measure the flour into another bowl and combine with the salt.

When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour.

Beat to combine smoothly and then scrape out of the saucepan into the lined pan.

Bake for about 25 minutes.

When they are 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 very gooey brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.

The "clean toothpick" method doesn't work so well with these. They won’t ever give you a clean toothpick but a less gooey one...I always err on underdone because well, who doesn't love a gooey brownie?

VARIATIONS: You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries; or replace them with other nuts — peanuts, brazils, hazelnuts — add shredded coconut...one final note: a sprinkle afterwards with course salt can be delightful...enjoy!!