Nigella Lawson Brownies
This brownie recipe is famously from Nigella Lawson’s renowned cookbook, “How To Be a Domestic Goddess.” Submitted by community member Chrissyo, it is highly recommended for anyone who might feel “domestic challenged” in the kitchen, as it practically guarantees success. The resulting brownies feature a top that is dried to a paler brown speckle, while the middle remains wonderfully dark, dense, and gooey.
Pro-Tips from Home Bakers
To help you perfect this bake, community reviewers shared their best advice:
- Watch the Oven: While the recipe calls for about 25 minutes, every oven is different. One reviewer found that baking for 35 to 40 minutes worked best for them, while another who halved the recipe needed only 18 minutes in a fan-assisted oven.
- Whip the Eggs: Because this recipe uses plain flour instead of self-raising flour, one baker suggests whipping the eggs very well with an electric beater. This adds air to the mixture and prevents the brownies from becoming too heavy.
- Carryover Cooking: Remember to keep checking the brownies as they cook, because they will continue to cook as they cool in the pan.
Delicious Mix-Ins and Variations
This batter is incredibly versatile! Reviewers recommend trying the following mix-ins:
- Nut Swaps: If you aren’t a fan of walnuts, try mixing in almonds or brazil nuts. Brazil nuts are a great choice because they tend to maintain their crunchy consistency even after being cooked.
- Extra Chocolate: For an extra gooey chocolate kick, stir in a handful of white chocolate buttons right before baking.
- Fudgy Additions: Add a tablespoon of Nutella to the batter to make the brownies extra fudgy. You can also try folding in fudge pieces, mini eggs, creme eggs, honeycomb, or cookie dough!
Also Read : Dubai Chocolate Bar
Nigella Lawson Brownies
48
servings20
minutes36
minutes67
kcalIngredients
375 g soft unsalted butter
375 g best quality dark chocolate (Reviewer Fiona M. recommends Lindt 70% cocoa)
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
300 g chopped walnuts
Directions
- Prep: Preheat your oven to 180°C. Line an approximately 33 x 23 x 5 1/2cm brownie pan with foil or baking paper.
- Melt: Melt the soft unsalted butter and the best quality dark chocolate together in a large, heavy-based saucepan. Once the chocolate mixture has melted, let it cool a bit.
- Mix the Wets: In a separate bowl, beat the 6 large eggs together with the 500 g caster sugar and 1 tablespoon of vanilla extract.
- Mix the Drys: Measure the 225 g of plain flour into another bowl and add the 1 teaspoon of salt.
- Combine: Beat the egg and sugar mixture into the slightly cooled chocolate and butter mixture. Next, beat in the 300 g of chopped walnuts and the flour mixture until everything is thoroughly combined.
- Bake: Scrape the batter out of the saucepan and into your lined brownie pan. Bake for about 25 minutes.
- Cool: When the brownies are ready, the top should be dried to a paler brown speckle, but the middle should still be dark, dense, and gooey. Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
