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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 brownies 46g Recipe makes 48 brownies) |
||
| Calories 213 | ||
| Calories from Fat 142 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.8g | 24% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 60mg | 2% | |
| Potassium 119mg | 3% | |
| Total Carbohydrate 18.5g | 6% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 10.8g | ||
| Protein 3.6g | 7% | |
Nigella Lawson Brownies
By: Chrissyo
Jun 24, 2002
This is the brownie recipe we use most. It is from Nigella Lawson's "How To Be a Domestic Goddess". My Dear Daughter who is not a Goddess in the kitchen sure has success with this recipe. So I thought I would share this recipe with you in case you to have a domestic challenged loved one in your kitchen.
48 brownies
Ingredients
- 375 g soft unsalted butter
- 375 g best quality dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500 g caster sugar
- 225 g plain flour
- 1 teaspoon salt
- 300 g chopped walnuts
Directions
1
Preheat the oven to 180°C.2
Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper.3
Melt the butter and chocolate together in a large heavy based saucepan.4
In a bowl beat the eggs with the sugar and vanilla.5
Measure the flour into another bowl and add the salt.6
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.7
Beat to combine and then scrape out of the saucepan into the lined brownie pan.8
Bake for about 25 minutes.9
When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.10
Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
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Amaretto Chocolate Brownies with Walnuts
"Hopped- Up" On Caffeine Rich Chocolate Cake
Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Makepeace
On Sep 10, 2009
I love making cakes and am always quite average but these brownies are so lovely and easy to make - I keep getting requests from family and friends to make a batch. I have also mixed almonds in too! Beware........ once you have made these, shop & cafe brought ones will never taste as nice again!!!
From: Barbatrilla
On Jan 10, 2009
This is an excellent recipe. I was worried about using plain flour instead of self raising flour as worried the brownies would turn out as heavy as pieces of lead but this is not the case. They do raise a little and aren't heavy at all. However, I made sure to whip the eggs well with an electric beater to to add some air to the mixture. I have used brazil nuts instead of walnuts as I prefer them and their consistency stayed crunchy even when cooked (sometimes walnuts don't). I have halved quantities as did not want such a great batch, reduced cooking time to 18 minutes (fan assisted oven) and the brownies were all gungy and perfect. And there was still a lot of them, enough for 6/8 people I would say.
From: Chef #164850
On Sep 30, 2004
These are the best brownies ever, I make them all the time and my friends, family and work colleagues love them! Brilliant with the white chocolate buttons. Some advice, never leave the walnuts out because they really give something to the texture. Never be tempted to overcook them as the gooeyness is the best bit, and they dry out a little the longer you store them - not that they are ever around that long in my house!
From: Ian Snell
On Dec 16, 2002
I just saw Nigella Lawson prepare this recipe on TV and had to give it a go. It was just so easy to prepare and the brownies were perfectly 'squishy' in the middle. As Nigella said on her program "a brownie can never be too squishy in the middle". I am preparing a swag of them for Christmas day (any excuse for chocolate). On TV she added a handful of white chocolate buttons to the warm mix just before baking, I did the same for that extra gooey chocolate kick! Brilliant!
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