Brownies
A foolproof brownie recipe by Nigella Lawson.
Servings Prep Time
48squares 30minutes
Cook Time Passive Time
30 minutes 2hours
Servings Prep Time
48squares 30minutes
Cook Time Passive Time
30 minutes 2hours
Ingredients
Instructions
  1. Preheat the oven to 180 C. Get your brownie pan ready. Line with butter paper. Put in the whole walnuts into the oven for about 10 minutes while preheating.
  2. Use a heavy base pan and melt the butter and chocolate on a low flame. Mix well and set aside to cool.
  3. In the meanwhile, beat the eggs with the sugar and vanilla. This is the trick to get that glossy papery surface on your brownies. A huge different between brownies and cake. So beat the eggs really well till nice and frothy.
  4. Set the flour and salt (if using unsalted butter) in a separate bowl.
  5. Once the chocolate mixture is cooled, add in the egg mixture and beat well. Then put in the flour a little by little and beat it well. Take the toasted walnuts and break them into the mixture and fold. (I find this process oddly soothing, but by all means, please feel free to chop them).
  6. Scrape the entire mix into your ready brownie pan and bake in the oven for about 25 minutes. You know they are done when the top gets the glossy papery look and the inside is nice and squidy.
  7. Take it out and cool for about 2 hours on the rack. DO NOT skip this step. The trick to a good brownie and all cakes is the cooling process. This helps the product continue to cook and settle.
  8. Once done, cut the brownies into the size you like and serve as is or with Vanilla ice cream or even in a sizzling dish with some chocolate sauce.
  9. Thank me later 😀