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The Best Brownies Thus Far

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I found this recipe after some extensive searching and experimenting on a web site (Recipe from: Brownie Points by Lisa Slater, Photographs by Christopher Freeland). It is by far the most chocolately, most delicious brownie recipe I've ever eaten!

I found this recipe after some extensive searching and experimenting on a web site (Recipe from: Brownie Points by Lisa Slater, Photographs by Christopher Freeland). It is by far the most chocolately, most delicious brownie recipe I've ever eaten!

Ingredients

Serves: 24

Metric Cups
  • 227 grams butter
  • 220 grams brown sugar
  • 300 grams granulated sugar
  • 336 grams dark chocolate (chopped)
  • 56 grams unsweetened chocolate (chopped)
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon instant coffee (granules, dissolved in a tablespoon of hot water - optional)
  • 130 grams plain flour
  • 8 ounces butter
  • 8 ounces brown sugar
  • 11 ounces granulated sugar
  • 12 ounces bittersweet chocolate (chopped)
  • 2 ounces unsweetened chocolate (chopped)
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon instant coffee (granules, dissolved in a tablespoon of hot water - optional)
  • 5 ounces all-purpose flour

Method

The Best Brownies Thus Far is a community recipe submitted by Dukkah1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch (23x33-cm) pan with overhanging parchment paper.
  • In a medium saucepan, melt the butter over medium heat with the sugars. Use a heat-resistant spatula or a wire whisk to mix. At first, the liquefied butter will settle over the sugar Keep stirring until the sugar and butter have completely combined. The sugar will still be somewhat granular, but it will have incorporated the butter into a single, smooth mass. Remove from the heat and cool for 10 minutes.
  • Add both chocolates. Whisk until smooth.
  • Add the eggs and whisk until the mixture is thick and shiny.
  • Add the vanilla, salt and optional dissolved coffee granules. Mix to blend.
  • Add the flour and whisk only until smooth.
  • Pour into the prepared pan. Bake for 30-35 minutes only. The center will puff and the edges will appear glossy and firm. The center may appear soft underneath the surface, which is fine. Remove from the oven and let cool to room temperature. Refrigerate until firm.
  • Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch (23x33-cm) pan with overhanging parchment paper.
  • In a medium saucepan, melt the butter over medium heat with the sugars. Use a heat-resistant spatula or a wire whisk to mix. At first, the liquefied butter will settle over the sugar Keep stirring until the sugar and butter have completely combined. The sugar will still be somewhat granular, but it will have incorporated the butter into a single, smooth mass. Remove from the heat and cool for 10 minutes.
  • Add both chocolates. Whisk until smooth.
  • Add the eggs and whisk until the mixture is thick and shiny.
  • Add the vanilla, salt and optional dissolved coffee granules. Mix to blend.
  • Add the flour and whisk only until smooth.
  • Pour into the prepared pan. Bake for 30-35 minutes only. The center will puff and the edges will appear glossy and firm. The center may appear soft underneath the surface, which is fine. Remove from the oven and let cool to room temperature. Refrigerate until firm.
  • Additional Information

    Can be glazed with ganache, eaten as is or frozen. (I recommend ganache!)

    Can be glazed with ganache, eaten as is or frozen. (I recommend ganache!)

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