tried and tested chocolate brownie recipe please

I like Nigella's recipe https://www.food.com/recipe/nigella-lawson-brownies-32053

These are really easy and super fudgy

Ingredients

Makes 12 healthy sized portions

350g caster sugar, 5 eggs, 325g dark chocolate, 75g golden syrup, 225g butter, 75g plain flour,

Method

Pre heat the oven to 180c/350f/gas mark4Line a 12" by 8" by 2" deep baking tray with silicon paper.

In a large mixing bowl whisk the eggs well.

Meanwhile on a low heat melt the butter, golden syrup, sugar and chocolate until smooth and glossy.

Pour the egg into the chocolate mixture and mix well until smooth and fully incorporated.

Add the flour mixing well to form a thick and smooth batter.

Pour into the lined baking tray levelling with the back of a metal spoon.

Place in the oven and bake for 25-30 minutes.

Remove from the oven and cool thoroughly in the baking tray.

Refrigerate for at least 2 hours before cutting.

Cut into man sized squares and enjoy cold or warm.

Store in an airtight container they can also be frozen.

BROWNIE RECIPE

100g unsalted butter

75g caster sugar

75g dark muscovado sugar

125g dark chocolate

1 tbsp golden syrup

2 eggs

1 tsp chocolate or vanilla flavouring

100g plain flour

2 tbsp cocoa powder

1/2 tsp baking powder

1. Lightly grease 20cm shallow square cake tin and line the base.

2. Place the butter, sugars, dark chocolate and golden syrup in a heavy based saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from heat and leave to cool.

3. Beat eggs and flavouring together. Whisk in the cooled chocolate mixture.

4. Sieve together the flour, cocoa powder and baking powder and fold carefully into the egg and chocolate mixture using a metal spoon or spatula.

5. Spoon mixture into prepared tin and bake in preheated over, 180C for 25 minutes until the top is crisp and the edge of the cake is beginning to shrink away from the tin. The inside of the cake will still be quite stodgy and soft to the touch.

6. Leave to cool completely in the tin then cut into squares to serve.

Makes 9.

NB - can be frozen for up to 2 months.

This recipe is amazing, everyone loves it. The trick to the fudginess, the school chef tells me (he made 200 last saturday for us) is to fold the flour in super slow and gentle. Hope you enjoy :-P

Lovely suggestions all. which one shall I start with?

I use the Nigella one and it's never failed. Half quantities work better than full though.