Chocolate Brownies

These are hands down the best brownies that will ever grace your taste buds. A Nigella Lawson recipe – she never disappoints. You can add toppings, such as caramel, chocolate chips or marshmallows, before placing them in the oven, but I might accuse you of gilding the lily. Walnuts are an exception to this – they taste great. So, if you’re a fan, chuck a handful in when you add the flour.


The steely eyed amongst you will notice the caramel swirls…



190g butter
190g dark chocolate in pieces
3 large eggs
1/2 tsp vanilla extract
250g caster sugar
110g plain flour
(150g walnuts)



  1. Preheat the oven to 180C/356F and grease and line a shallow metal tray with baking parchment or foil.
  2.  Melt the butter and chocolate in a bowl over simmering water. Once melted allow it to cool for a few minutes, so as not to cook the eggs in the next stage.
  3.  In a separate bowl beat the eggs, vanilla extract and sugar using an electric mixer, or a hand whisk, till pale and creamy.
  4. Stir the chocolate mixture into the eggs and then fold in the flour.
  5. Pour the brownie mix into the greased and lined baking tray and bake in the oven for 20-25 minutes*. It should have a shiny crust but you still want the brownie mix to be gooey.
  6. Leave the brownies to cool for a couple of hours, before attempting to slice them.

makes about 10-12 brownies

*If your tray is small and the brownie mix is quite deep, (like in the top photo) they may need a little longer than this.dsc_8179


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