Chocolate Brownie Recipe: Easy-to-Make and Delicious by Nigella Lawson

Nigella Lawson's chocolate brownies:  chewy, nutty, chocolatey
Nigella Lawson's chocolate brownies: chewy, nutty, chocolatey | Source


The earliest recorded chocolate brownie recipe which is similar in taste and form with what we know today appeared in year 1904 in the Home Cookery Cook Book. It also appeared in 1905 in The Boston Globe as well as in the 1906 edition of The Boston Cooking School Cook Book. The chocolate brownie recipes in these books produced a mild tasting brownie. Believe it or not though, the term "brownie" appeared originally in an 1896 cookbook and actually referred, not to actual brownies, but instead to a molasses cake, which was individually baked in individual molds made of tin.

Another recipe appeared in Lowney's Cook Book circa 1907. This specific recipe included the addition of egg as well as a chocolate square, thus producing a brownie that is more fudgy and richer. The recipe was then named Bangor Brownies mainly due to the fact that a woman from Bangor, Maine created the recipe. Now, chocolate brownies are not only popular in the US, but they are also available in tons of bakeries all over Europe.

A delicious chocolate brownie recipe Nigella Lawson featured in her book How To Be a Domestic Goddess is detailed below. Essentially, this recipe could make anyone a confident kitchen god or goddess despite little or no knowledge of the kitchen.

Nigella Lawson's chocolate brownie recipe could produce as many as 48 brownies.


"The Taste", Los Angeles, January 2013:  Nigella Lawson with Brian Malarkey, Ludovic Lefebvre and Anthony Bourdain.
"The Taste", Los Angeles, January 2013: Nigella Lawson with Brian Malarkey, Ludovic Lefebvre and Anthony Bourdain. | Source
3 stars from 62 ratings of Chocolate Brownies

Ingredients

  • 375 grams (1-1/2 cups) unsalted butter
  • 375 grams (13 ounces) best quality dark chocolate
  • 6 eggs (preferably large)
  • 1 Tablespoon vanilla extract
  • 500 grams (2 cups/16 ounces) caster sugar (superfine sugar)
  • 225 grams (1 cup) flour
  • 1 teaspoon salt
  • 300 grams (2 cups) walnuts
Dark chocolate: enjoyable for taste and for healthy antioxidant benefits ~ upper left to right: Chocolove, Scharffen Berger, Taza, 2 Callebaut chunks
Dark chocolate: enjoyable for taste and for healthy antioxidant benefits ~ upper left to right: Chocolove, Scharffen Berger, Taza, 2 Callebaut chunks | Source


1) First thing you need to do is pre-heat the oven to 350°F (180°C; gas mark 4).

2) Line a brownie pan with baking paper or foil.

  • The brownie pan should be at least 9 x 13 inches (33 x 23 x 5-1/2 cm).

3) Then melt together the chocolate and butter in a heavy and large saucepan.

  • In a separate bowl, beat together the eggs with the vanilla and sugar.
  • Measure the flour and add in the salt in a different bowl.
  • Once the chocolate mixture has completely melted, allow it to cool prior to beating the eggs in as well as the sugar mixture.
  • Then, make sure you add in the flour and nuts.

4) Combine and scrape the mixture out of the saucepan and into the brownie pan.

  • Bake the mixture for approximately 25 minutes.
  • You will know that it is ready the instant that the top appears dry and pale.
  • However, the middle part needs to be dense, dark and gooey.


Take note that brownies, even this chocolate brownie recipe Nigella Lawson concocted, will still continue cooking while they are being cooled.


Walnuts and chocolate enhance each other's flavors in brownies.
Walnuts and chocolate enhance each other's flavors in brownies. | Source

Chocolate Brownie Recipe Nigella Lawson

Copyright

Copyright 2013 by RASO.


Brownies from recipe in "Feast" by Nigella Lawson
Brownies from recipe in "Feast" by Nigella Lawson | Source

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Comments 1 comment

joan hearly 2 years ago

I like bakng all the time athome with my sister mary hearly

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