| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 18 brownies |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 18 brownies |
Ingredients
- 3 sticks plus 2 tablespoons unsalted butter
- 12 ounces best-quality bittersweet chocolate
- 6 eggs
- 1 3/4 cups superfine sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 cup white chocolate buttons, chips, or morsels
- 1/2 cup semisweet chocolate buttons, chips or morsels
- Approximately 2 teaspoons confectioners’ sugar, for garnish
- Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners’ sugar pushed with a teaspoon through a small sieve.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 423 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 98 mg |
| Sodium | 159 mg |
| Serving Size | 1 of 18 servings |
| Calories | 423 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 98 mg |
| Sodium | 159 mg |
Reviews
This recipe is not correct. The website authors need to correct it. I used to make these brownies from the recipe that I wrote down from Nigella’s television show, and they were phenomenal. When I made the brownies from this recipe, they didn’t turn out right. I compared the recipes. Don’t use 6 eggs. The television recipe says use 4 eggs. When you use 4 eggs, they are perfect!
I can make them for a bake sale!
The reason why im married . My husband, bf at the time couldnt get enough of these brownies. Everyone i make them for loves them. Only issue is that they are so addiciting.
I add roasted macadamias and different chocolate bars to the mix.
My roommate and co-workers loved these, but they are not to my taste. Waaaayyyyy too much butter. I could actually taste the butter through the chocolate! They were so greasy (moreso than bacon and doughnuts) and they gave me quite the upset stomach afterwards 🙁 I’ll have to keep looking for a recipe that suits my taste.
Best ever!
Simply sinful. I had to bake these for about 30 minutes. I think some chefs forget that not everyone has a commercial grade oven. This is no problem the recipe tells what to look for to determine doneness. This is the first recipe of hers that I have tried, I will try others. Thank you Nigella
These brownies definitely need to be in the oven longer than it was listed. Other than that, they are really good!
Best brownies ever! I absolutely love these.
These brownies are the BEST I have made.. yummy good. I recommend to everyone ..
The taste is okay. I did this recipe about an hour ago and it smelled and looks very good. Although the texture isn’t all nice and moist. It is more of a chocolate dry somewhat brownie. Would I go back and finish the pan of the brownies? Yes, I will. Will I make this recipe over again if I wanted brownies? No, I will not because I know there is better recipes out there and feel like I should’ve chose a recipe from a different publisher.