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More Nigella recipes

Brownies

by . Featured in HOW TO BE A DOMESTIC GODDESS, and Nigella Quick Collection
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Introduction

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.

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.

Image of Nigella's Brownies
Photo by Petrina Tinslay

Ingredients

Makes: maximum of 48

Metric Cups
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tell us what you think

What 4 Others have said

  • Made these for my twins recently, and they loved them! I used salted butter instead, just to cut through the sweetness, and half the amount of sugar. I didnt have enough caster sugar, so added brown sugar to the mix. Not enough walnuts either, so added chopped pecans. Turned out really lovely, and shows that the recipe is forgiving to some changes/adaptions.

    Posted by LilianaB on 10th November 2018
  • these are the best brownies I have ever had

    Posted by StefiN on 19th March 2018
  • Made these yesterday, substituted the walnuts with white chocolate and milk chocolate. Divine! Thank you Nigella. :)

    Posted by SolveigB on 26th September 2017
  • DELICIOUS

    Posted by Genos on 18th August 2017
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