The one in Nigella Lawson's "Domestic Goddess" book is quite good.

I use a variation of this but reduce the sugar by 150 grams and use cheap supermarket chocolate as it gets a bit expensive to use all 70% cocoa chocolate.

I also cut up white chocolate and dark chocolate bars to make chunky chocolate chips.

This recipe makes a huge amount. The outer edges tend to be a bit more cooked than the middle which is gooey.

Actually just remembered - I also have one that I dollop spoonfuls of cream cheese into before going in the oven.

decadent pls

i use this one too but tend to add a little extra flour as otherwise it just gets too gooey for me.

Here is my recipe, which I'm told by everyone that eats them results in the best brownies they've ever tasted...

550g plain chocolate (I use Bournville)
225g butter, cut into pieces
3 eggs
225g caster sugar
75g self-raising flour
1/2 teaspoon salt
1 teaspoon vanilla essence

- Grease and line a 22cm x 29cm tin.
- Roughly chop 225g chocolate and put aside.
- Break remaining chocolate into small pieces and melt with the butter using a bowl over a pan of hot water.
- Leave to cool for 10 mins.
- Mix the eggs and sugar together in a large bowl then beat the chocolate mixture into it.
- Fold in the flour, vanilla essence, salt and chopped chocolate.
- Pour into baking tin.
- Bake in the oven at 190C or gas mark 5 for 45 mins. Check after 30 mins - the middle should be really soft and there should be a 'skin' on top.
- Remove from oven and leave for at least an hour in the tin to cool.

Chocolate fudge brownies with cream cheese

85g butter (plus extra for greasing)
200g low fat cream cheese
1/2 teaspoon vanilla extract
225g caster sugar
2 eggs
3 tablespoons cocoa powder
100g self raising flour sifted
50g chopped nuts (optional)

Fudge frosting
55g butter
1 tablespoon milk
75g icing sugar
2 tablespoons cocoa powder

20 cm square tin

Pre-heat oven to 180

Beat together the cheese, vanilla extract and 6 teaspoons of caster sugar until soft and set to one side.

Beat the eggs and remaining caster sugar together until light and fluffy. Place the butter and cocoa powder in a small pan and heat gently, stirring until the butter melts and the mixture is fully combined, then stir into the egg mixture. Fold in the flour and the nuts.

Pour half of the mixture into the tin and smooth the top. Add the cheese mixture in small dollops over it and then cover with the remaining mixture.

Bake in the oven for 40-45 minutes - let cool in the tin.

To make the frosting, melt the butter and milk in a small pan. Stir in the icing sugar and cocoa powder. Spread the frosting over the brownies and leave to set.

As an additional treat (after some joyous experimentation ), when you make the tray of brownies, take 'em out of the oven half cooked, and score the top gently to divide them into the portions. Then in each portion gently push a Lindt 'Lindor' ball ( http://www.lindt.com/swf/eng/products/lindor/lindo... ) into the middle of each one. Then chuck 'em back in. Mmm. Chocolatey.

Tried this at the weekend, scaled down to 250g butter and everything else to scale. fking delicious but took damned near an hour to cook at 170.

Oven was pre-warmed, mixture went into a silicon cake tray, cake tray went straight on the shelf.

Wwhat did I do wrong?

That's fine, they certainly didn't burn - just a little unnerving when after 30 minutes the centre is still slop and every other recipe out there seems to mention 25-30 minutes

what do the black beans do/add?