Nigella Lawson Brownies

"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."
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Fiona M. photo by Fiona M.
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
Ready In:
48 brownies




  • 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.

Questions & Replies

  1. How much is by 375 grams
  2. Can you exchange these measurements to US measurements
  3. Is 6 eggs too many?
  5. Does this recipe work well if baked in muffin cases?


  1. 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.
  2. I love making cakes and am always quite average but these brownies are so lovely and easy to make - I keep getting requests from family and friends to make a batch. I have also mixed almonds in too! Beware........ once you have made these, shop & cafe brought ones will never taste as nice again!!!
  3. 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!
  4. These brownies were gorgeous!! I halved the ingredients as I didn't want that much and put the mixture in smaller tin. Still made plenty. Took them out after 25 mins and left them cool, they were perfect. I used lindt 70% cocoa as the chocolate. Good quality chocolate makes all the difference! Divine!
    • Review photo by Fiona M.
  5. Easy and delicious. Best Brownies I've ever made.


  1. I add a tablespoon of Nutella to make them extra fudgy. Try different additions to nuts I've added fudge, mini eggs, creme eggs, honeycomb and cookie dough!
  2. This is an excellent recipe. I was worried about using plain flour instead of self raising flour as worried the brownies would turn out as heavy as pieces of lead but this is not the case. They do raise a little and aren't heavy at all. However, I made sure to whip the eggs well with an electric beater to to add some air to the mixture. I have used brazil nuts instead of walnuts as I prefer them and their consistency stayed crunchy even when cooked (sometimes walnuts don't). I have halved quantities as did not want such a great batch, reduced cooking time to 18 minutes (fan assisted oven) and the brownies were all gungy and perfect. And there was still a lot of them, enough for 6/8 people I would say.


<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
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