Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Everyday Brownies

Recipe by Nigella Lawson from Nigella Kitchen

Pin It

A delicious recipe that gives you almost instant chocolate gratification!

Serves 16

Ingredients

150g unsalted butter
300g light brown muscovado sugar
75g cocoa powder, sifted
150g plain flour
1 teaspoon bicarbonate of soda
Pinch of salt
4 eggs
1 teaspoon vanilla extract
Approx. 150g milk chocolate, chopped into small nuggety chunks
Icing sugar, to dust (optional)
1 x 25cm square x 5cm deep foil- lined baking tin or 1 foil tray, approx. 30 x 20 x 5cm

Measurement Conversion Calculator

Method

Preheat the oven to 190°c/gas mark 5. Melt the butter over a gentle heat in a medium-sized saucepan.
When it’s melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
Sift together the cocoa powder, flour, bicarb and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or throwaway foil container, spreading the mixture with a spatula, and cook in the preheated oven for approx. 20–25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
Transfer the tin to a rack to cool a little before cutting into 16 and dusting with icing sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.

No Rating

Notes & Tips

MAKE AHEAD NOTE The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.
FREEZE NOTE The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Defrost overnight in cool place.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

What do you think?

Linda238 4 months ago

These were so easy and delicious.

Reply to this comment | Report abuse
foodluver April 2011

delicious!!! mmm

Reply to this comment | Report abuse
Cheshire Cat February 2011

Moist and delicious and I'd like to make enough to freeze some, but they don't last that long :)

Reply to this comment | Report abuse
Tiny Dancer February 2011

Yum! Quick, easy and tasty brownies!!!

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: