Daily Express try out Nigella Lawson’s Brownie recipe
Cakey or fudgy, packed or plain, there are so many varieties of brownies you can make.
Scouring the internet, I found many brownie recipes – most of them claiming to be the best-ever recipes.
After loving Nigella Lawson’s Nutella cheesecake recipe, I wanted to see if her brownie recipe would come with the same success.
Describing her brownies, Nigella said: “I don’t know why people don’t make brownies like these all the time — they’re so easy, wonderful and fudgy.
“These 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.”
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The celebrity chef claims that this is her “go-to” brownie recipe as it “never fails”.
375g soft unsalted butter
375g dark chocolate
Six large eggs
One tablespoon vanilla extract
500g caster sugar
225g plain flour
One teaspoon salt
300g chopped walnuts or chopped white chocolate
For this recipe, households will need a tin measuring approximately 33 x 23 x 5½cm/13 x 9 x 2¼ inches.
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1. The first step was to preheat the oven to 180°C/160°C Fan/350°F/gas mark four. Once the oven Wes preheated, I lined my cake tin with grease-proof paper. For those who don’t have parchment, they can use foil instead.
2. The next step was to melt the butter and dark chocolate together in a large bowl above a pan of boiling water. I made sure that the bowl I was using was heat-proof.
While the chocolate and butter were melting, I whisked together the eggs with the caster sugar and vanilla extract.
At this point, I also measured the flour in another bowl, added the salt to it and mixed it in.
3. After a few minutes the chocolate mixture had melted. I then had to let it cool a bit before I could add the other ingredients to it.
Once the mixture had cooled, I added the eggs and sugar mixture, the white chocolate and the flour, and then whisked it all together until it was all combined.
4. The final step was to just add the mixture to the cake tin and bake it in the oven for 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark, dense and gooey.
In the final few minutes of the brownies being in the oven, I checked on them regularly as the difference between fudgy brownies and dry brownies is only a few minutes. Remember that they will continue to cook as they cool.
I left my brownies to cool for around 30 minutes. Once completely cooled, I sliced them up into 24 pieces. If the portions are made smaller, this recipe can make 48 mini squares.
Going in for the taste test, the brownies had a crispy top and soft, fudgy centre and tasted incredible. Although hugely calorific, these brownies make for one of the best sweet treats you can make.
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