brownies on pewter pedestalWe have all made our share of brownies. In fact, it was the first dessert I ever baked.  I was too afraid to make a cake and deal with frosting, and preferred being rewarded by a chocolate success that everybody is more then happy to devour.  Some people like their brownies “cakey” others “gooey” – I like mine à la Nigella.  When I got her book How to Be a Domestic Goddess back in 2001 I discovered her brownie recipe and have been using it ever since.  Everybody I have served them to exclaims how wonderful “my” recipe is and all I can say is Oh! Thank you Nigella for turning me into a domestic goddess!  Try it and judge for yourself, I’m sure you too will make it your brownie recipe.brownie ingredients

BROWNIES (by Nigella Lawson)

  • 1 2/3 cup soft unsalted butter (3 sticks and 3 tablespoons)
  • 13 ounces BEST bittersweet chocolate
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 2/3 cup sugar
  • 1 1/3 cup flour
  • 1 teaspoon salt

Preheat the oven to 350 degrees.  Line a brownie pan (13 x 9 x 2.5 inches) with parchment paper.

Melt the butter and chocolate in a double boiler, set aside and let cool.

In a bowl, beat the eggs with the vanilla and sugar.  Measure the flour into another bowl and add the salt.brownie making

Transfer the cooled chocolate into a bowl.  Beat in the eggs/sugar mixture and then the flour.  Beat to combine smoothly and then scrape into the lined pan.brownies

Bake for about 25 minutes.  When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark, dense and gooey.  And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.

NOTE: I like my brownies plain but you can add 1 1/3 cup of walnuts or other nuts, white chocolate chips, dried cranberries or shredded coconut.brownie and milk

From my kitchen to yours,

CK, la fille du boucher

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