Nigella Lawson's everyday brownie recipe is a fail safe, as well as being the perfect base for whatever you feel like chucking in for good measure.
I've made chilli brownies, cinnamon brownies, toasted pine nut brownies, and today I just thought 'I'm gonna grind up the best Earl Grey Tea (hello JING Tea), toss it in, and sprinkle some Nordic sea salt on top when I'm done'.
So I did.
And then I added some whole rosebuds for effect.
375 g soft unsalted butter
375 g good quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
2 tbsp ground loose leaf Earl Grey tea
Prepare a tin measuring 33 x 23 x 5.5 cm and line with foil
Preheat oven to 180C/gas mark 4.
Melt the butter and chocolate together in a large heavy-based pan. Don't overheat or the chocolate can become grainy.
When the chocolate and butter has melted take off the heat and let cool a while.
Meanwhile beat the eggs and sugar in the mixer or by hand.
Measure out your flour, add the salt and set aside.
Once your chocolate mixture has cooled, pour it into the beaten eggs, sugar and vanilla extract mix. Beat again until well combined.
Sift in the flour and ground tea, if using, and beat until combined.
Scrape out into your prepared tin and bake for about 25-30 minutes. When cooked the top should have a dry, pale crust, but the middle should still be nice and gooey. Bake for longer or less depending on desired gooeyness desired.
Remember that brownies will carry on cooking once removed from the oven.