Nigella’s Brownies – Forever Nigella 1
I’ve been craving brownies all week; I’ve been looking forward to the weekend so I could get on and make them and then, more importantly, eat them. Maison Cupcake is running a new monthly Forever Nigella event, so it seemed appropriate to try the brownie recipe from How to be a Domestic Goddess, which amazingly I’ve not yet tried. Seasonal Sensations is this month’s theme – well you can’t get much more seasonal than chocolate. Brownies are a real comfort in the dull grey weather we’ve been experiencing over the last few weeks! One of the rules is not to write the recipe down unless you have changed at least two ingredients. Well, as I’m incapable of following a recipe exactly, I should be all right on that count. Making the rather large batch that Nigella suggested was a little too much, even for me, so I endeavoured to make half the amount as best I could. I used wholemeal flour, dark brown sugar and duck eggs and used my quick one pan method.
This is what I did:
- Melted 180g unsalted butter in a large pan
- Added 250g dark brown sugar and 180G dark 72% cooks chocolate
- Mixed until smooth and chocolate melted.
- Beat in 2 tsp vanilla extract and 1/4 tsp salt (Himalayan pink).
- Beat in 3 duck eggs, one by one.
- Folded in 115g wholemeal flour.
- Stirred in 150g chopped walnuts.
- Baked at 180C for 20 mins.
- Poured into a 9″ (23 cm) sq cake mould.
- Left to cool (a bit) then cut into 16 squares.
These brownies had a lovely crunchy top, were moist and fudgy inside, had a good strong chocolate flavour and were very rich. The liberal quantity of nuts added to the comfort factor and gave a crunchy contrast in texture. They were, however a little bit too greasy for my taste. To be fair, this may have resulted from my failure to follow the recipe as given: I didn’t whisk the eggs and sugar together as specified by Ms Lawson. By day two these had improved a lot; they were less greasy and had a fudgier consistency.
In conclusion, these brownies were good and satisfied my brownie craving, but they weren’t up with the best – chestnut brownies, spicy orange brownies, toffee brownies, fudgy coconut brownies and many of the other brownies I have made. But please don’t let that stop you giving them a try.
In a further conclusion, I think I might have been a bit harsh. These got better each day we had them and by day five they were truly delicious.