The Chocolate Brownie.
That's the noise I make when the irresistible, gooey, decadent Brownie comes to mind. Any good cake shop, any successful baking recipe book and any decent Farmer's Market cake stall will sell you one or show you how to make one.
It seemed an obvious choice for the second in the occasional mini-series that is Kate's Cakes and Bakes- Top Bakes.
Let me tell you about my favourite type of Brownie. I'm not a fan of nuts in my Brownies. Conventional Brownie-lovers may protest, clamoring to tell me that the nuts provide a welcome contrast to the rich, dense chocolate. But, in my world, the nuts just get in the way. A great Brownie provides the biggest, richest, fudgiest hit of chocolate you could get. Unless you throw yourself into a great big vat of the stuff at Cadbury's World that is. But I suspect they may frown upon such activity on the grounds of health and safety and the like.
The recipe I turn to time, time and time again is by Nigel Slater, who describes his recipe like so: