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It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version.
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They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess.
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They ooze with such dark elegance and deep, deep chocolatiness.
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This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow.
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You can just smile serenely and head for the cupboard.
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If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.
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A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate.
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Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.
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When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
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Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
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In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
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Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes.
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It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy.
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This is desirable.
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Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar.
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I love these gorgeously warm.
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But then again, I love them cold, too.
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Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.
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Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container.
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Will keep for total of 5 days.
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Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment.
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Thaw overnight in cool place.
