Prep 20 mins
Cook 25 mins
This is the brownie recipe we use most. It is from Nigella Lawson's "How To Be a Domestic Goddess". My Dear Daughter who is not a Goddess in the kitchen sure has success with this recipe. So I thought I would share this recipe with you in case you to have a domestic challenged loved one in your kitchen.
- 375 g soft unsalted butter
- 375 g best quality dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500 g caster sugar
- 225 g plain flour
- 1 teaspoon salt
- 300 g chopped walnuts
- Preheat the oven to 180°C.
- Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper.
- Melt the butter and chocolate together in a large heavy based saucepan.
- In a bowl beat the eggs with the sugar and vanilla.
- Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
- Beat to combine and then scrape out of the saucepan into the lined brownie pan.
- Bake for about 25 minutes.
- When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
- Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
I just saw Nigella Lawson prepare this recipe on TV and had to give it a go. It was just so easy to prepare and the brownies were perfectly 'squishy' in the middle. As Nigella said on her program "a brownie can never be too squishy in the middle". I am preparing a swag of them for Christmas day (any excuse for chocolate). On TV she added a handful of white chocolate buttons to the warm mix just before baking, I did the same for that extra gooey chocolate kick! Brilliant!
Five star brownies! I made these brownies after being inspired by a friend. I watched a youtube vid of Nigella Lawson making these brownies and it was perfect. I cooked a little longer then 25 mins, about 35-40 minutes I would say , but use your initiative as every oven is different! They cook whilst in the pan. The consistency was perfect. I thought it would be impossible to get that perfect speckle brown at the surface and gooey inside but incredibly easy for amateurs like me. Loved it.
I am sorry what a disaster! The batch has taken an hour to cook and it's got wayyyy to much sugar and they are not at all chocolatey enough! They also came out quite flat and I believe they may have been over whipped! And they are still cooking so that's a whole hour and they are still absolutely uncooked in the middle! Like batter level! Cool damn it!