5 from 5 votes
Nigella Chocolate Brownies
Nigella Lawson Chocolate Brownies
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Nigella Lawson Chocolate Brownies are probably the only brownie recipe you will ever need.

Course: Biscuits & Bakes
Cuisine: Baking
Servings: 36
Calories: 250 kcal
Author: Gillian Thompson
  • 375 g soft unsalted butter
  • 375 g good quality dark chocolate I usually use Valrohna but this time it was green & blacks
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 500 g caster sugar
  • 225 g plain flour
  • 1 teaspoon salt
  • 300 g chopped walnuts optional
  1. Prepare a tin measuring 33 x 23 x 5.5 cm and line with foil
  2. Preheat oven to 180C/gas mark 4.
  3. Melt the butter and chocolate together in a large heavy-based pan. Don't overheat or the chocolate can become grainy.
  4. When the chocolate and butter has melted take off the heat and let cool a while.
  5. Meanwhile beat the eggs and sugar in the mixer or by hand.
  6. Measure out your flour, add the salt and set aside.
  7. Once your chocolate mixture has cooled, pour it into the beaten eggs, sugar and vanilla extract mix. Beat again until well combined.
  8. Sift in the flour, if using, and beat until combined.
  9. If you are adding nuts then do so now.
  10. Scrape out into your prepared tin and bake for about 25-30 minutes. When cooked the top should have a dry, pale crust, but the middle should still be nice and gooey. Bake for longer or less depending on desired gooeyness desired.
  11. Remember that brownies will carry on cooking once removed from the oven. I always take mine out when an inserted skewer comes out a little sticky.
Recipe Notes

Recipe take from my much loved Nigella's "How To Be A Domestic Goddess"

Nutritional data for this recipe was calculated using Self NutrionData.self.com and values represent inclusion of the walnuts.