You know that one recipe that you keep going back to every time someone requests it? For me, its Nigella Lawson’s brownies. Years ago, from my ‘food-blogging-is-in days’, I had attended a waffle making competition at the erstwhile Cafe Sundance at Churchgate, Mumbai. And my team won – if I recall correctly we went with classic flavours, and anybody knows that classic is gold!
Anyway, the prize was a cookbook – one of Nigella Lawson’s most popular ones – How to be a Domestic Goddess. And was I stoked! However, years have passed and I’ve cooked just two recipes from the book – both amazing hits, though. But, the one recipe I just keep going back to is the Brownies. I mean, they have never failed me. They have the perfect crispy surface, with a nice fudgy centre and they are so sumptuous. So much so, that I’ve pencilled in halved measurements for when I don’t want to make a huge batch and there are little stains of wiped down chocolate here and there on the page.
The recipe is super simple, you melt the butter and chocolate over a low flame. Whisk sugar and eggs separately. And then bring them all together into a loving union with the flour and nuts. Pour the beeeyoootiful mixture into a brownie pan and bake for about 25-30 minutes till the surface is nice and shiny like paper.
I love it, and I know you will, too. So, here’s the foolproof recipe!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
squares
|
- 375 grams butter Softened. I use salted. If using unsalted, add 1 tsp salt with the flour.
- 375 grams dark chocolate I like 50%-70%
- 6 eggs Large
- 1 tbsp vanilla extract
- 500 grams sugar
- 225 grams Plain Flour or Maida
- 300 grams walnuts
Ingredients
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|
- 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.
- Use a heavy base pan and melt the butter and chocolate on a low flame. Mix well and set aside to cool.
- 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.
- Set the flour and salt (if using unsalted butter) in a separate bowl.
- 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).
- 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.
- 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.
- 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.
- Thank me later 😀
