Brownies
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESSIntroduction
I don't know why people don't make Birthday Brownies all the time — they're so easy and so wonderful. Brownies are much quicker to make than a cake, and they look so beautiful piled up in a rough-and-tumble pyramid spiked with birthday candles.
For US cup measures, use the toggle at the top of the ingredients list.
I don't know why people don't make Birthday Brownies all the time — they're so easy and so wonderful. Brownies are much quicker to make than a cake, and they look so beautiful piled up in a rough-and-tumble pyramid spiked with birthday candles.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: maximum of 48
- 375 grams soft unsalted butter
- 375 grams best-quality dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500 grams caster sugar
- 225 grams plain flour
- 1 teaspoon salt
- 300 grams chopped walnuts
- 3⅛ sticks soft unsalted butter
- 14 ounces best-quality bittersweet chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 2½ cups superfine sugar
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 2¼ cups chopped walnuts
Method
You will need a tin measuring approximately 33 x 23 x 5½cm / 13 x 9 x 2¼ inches
- Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4. Line your brownie pan — I think it's worth lining the sides as well as the base — with foil, parchment or Bake-O-Glide.
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, 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, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
- Bake for about 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
You will need a tin measuring approximately 33 x 23 x 5½cm / 13 x 9 x 2¼ inches
- Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4. Line your brownie pan — I think it's worth lining the sides as well as the base — with foil, parchment or Bake-O-Glide.
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, 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, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
- Bake for about 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
Additional Information
VARIATIONS: You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries; or replace them with other nuts — peanuts, brazils, hazelnuts — add shredded coconut or white chocolate chips or buttons; try stirring in some Jordan’s Original Crunchy cereal. I had high hopes for chic, after-dinner pistachio-studded brownies, but found the nuts get too soft and waxy, when what you need is a little crunchy contrast.
VARIATIONS: You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries; or replace them with other nuts — peanuts, brazils, hazelnuts — add shredded coconut or white chocolate chips or buttons; try stirring in some Jordan’s Original Crunchy cereal. I had high hopes for chic, after-dinner pistachio-studded brownies, but found the nuts get too soft and waxy, when what you need is a little crunchy contrast.
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Show more commentsI make these brownies all the time but my daughter has coeliac disease so I just substitute the plain flour with gluten free plain flour and it works brilliantly. I also use giant white chocolate buttons (sometimes the caramel ones) instead of the nuts which everyone prefers. It is the best brownie recipe!
Yes! Easy to follow recipe and the house smells amazing. I used half of the ingredients to avoid eating 48 brownies by myself (and leaving non left for my husband). Going to the gelateria now in my neighbourhood hoping to purchase some amarena ice cream or just plain vanilla to accompany the brownies.
Watched her episode on this over Thanksgiving. Clearly we were inspired. Best batch of brownies i have ever had. Simple to do, as she said. Delicious, but we cut it in small cubes as rich.
I made these for my brothers birthday honestly amazing. I halved the recipe and they turned out perfect. I made them again yesterday without halving the batter and now there’s plenty to spare. This is my go to brownie recipe-never fails.
Just made these! Excellent! I used unsweetened cocoa instead and added about 1/3 cup whole cream. I toasted ground hazelnuts and threw them in so the brownies taste like gianduia. I live in Florence and have always baked. Starting with my dad when I was a little girl. I read your interview in THE GUARDIAN just now! I always feel my dad’s presence when I bake. He made strudel with his Hungarian mom in the 1920’s! No frozen pastry then!! Thanks for your work. Love you!!! Susan Burg
Best brownies ever!
I love these brownies!! I have made them for years.. my son insists in a birthday stack every year and will be making them this weekend for his 13th Birthday!!! Thank you for a fab and easy recipe!!!
I have made these brownies ever since Domestic Goddess was published. They are loved and requested by my friends and family. My son who is 12 has had birthday brownies instead of a cake for the past 3 years and his 13th birthday brownies have already been requested for this October! The best brownies ever!!!
Super yummy. I made these for my husband's birthday and we loved that it was moist in the middle but crunchy on the outside. But... it needed way longer in the oven to cook in the middle. At least 35-40 minutes.
Been making these (halving the quantities) since buying Nigella's book in 2005! Always a success and such an easy recipe to follow. Have been asked for the recipe many times.
After adding the mix to the baking tin we added a few spoons of peanut butter and swirled this into the mixture. It was an absolute hit!
25 minutes had them still nearly-raw in the middle - I would recommend 30 minutes. I also added about two teaspoons of instant espresso powder to up the chocolate flavour.