Recipe for the best brownies you will ever taste

I don’t mean to brag, but I’ve been told by many, many a person that these are the best brownies they’ve ever tasted.

   I brought some to halls on the first day of fresher’s week and I’m sure it’s because of them rather than my lovely sparkling personality that I even have any friends now.  I have actually pinched the recipe from my heroine Nigella Lawson, but edited it a bit and made it minimal-washing-up, student style. 
    Fans of the brownies say they like them because they’re so squishy, and this is down to how you cook them.  I’ve also made them as a cake once…

400g plain cooking chocolate
375g salted butter
500g caster sugar
225g plain flour
6 medium eggs
Vanilla essence

Preheat the oven to 180C and line quite a deep baking tray with greaseproof paper.  Melt the butter and chocolate in a bowl – microwaving for about three minutes usually does it.  Meanwhile mix the flour, sugar and (beaten) eggs into a quite unattractive looking yellow goop (it’ll be ok in the end, trust me).
    Stir in the butter/chocolate liquid bit by bit.  Once it’s all mixed together, add a couple of drops of vanilla essence and stir them in.  Pour the mixture into the baking tray and put it in the oven.
    Cook it for around half an hour.  Now for the most crucial bit: determining the squidgy-ness.  After half an hour, test the middle by poking a knife or skewer into it.  If it’s still gloopy (it probably will be), give it another ten minutes, until the knife doesn’t pull out any mess.  Take them out of the oven and leave them for about an hour to cool, then cut up and serve!

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