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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.

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.

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 16 Others have said

  • 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

    Posted by Susaneb on 18th April 2021
  • Best brownies ever!

    Posted by Rach- on 25th October 2020
  • 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!!!

    Posted by Sara66 on 15th October 2020
  • 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!!!

    Posted by Sara66 on 11th August 2020
  • 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.

    Posted by Chelc_4 on 7th July 2020
  • 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.

    Posted by Shelty on 1st June 2020
  • 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!

    Posted by Jolandi on 25th April 2020
  • 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.

    Posted by Bellabosa on 2nd April 2020
  • I made these as gifts, obviously keeping a few squares for me and my family. They are the best brownies in the world, delicious and gooey. Yummy! I even had the people who got these as gifts ask if they could get some more.

    Posted by Mauju on 9th January 2020
  • I made these for the first time for the Macmillan Coffee morning at work, and they went down a treat. So much so that I was asked to make another batch for Monday! I also mixed an equal amount of milk and dark chocolate. Easy to make and delicious - a definite winner!

    Posted by ChandaP on 30th September 2019
  • I'm not adding a teaspoon of salt to the batter, half-a-teaspoon is sufficient. Otherwise, a great recipe.

    Posted by Perry on 25th May 2019
  • Made these for Mother’s Day, they were so delicious and gooey! It was my first time making brownies, will definitely be making these again! They were loved by all!

    Posted by Aimee_C on 12th May 2019
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