Ode to Nigella 24 – Brownies

Well, these started out as a disaster (they took more than double Nige’s suggested cooking time) and ended up as a triumph, which has only endeared them to me even more.


  • 375g unsalted butter
  • 375g best-quality dark chocolate
  • 6 large eggs
  • 1tbs vanilla
  • 500g caster sugar
  • 225g plain flour
  • 1tsp salt
  • 300g chopped walnuts
  1. Preheat the oven to 180C and line the brownie pan (measuring 33x23x51/2cm)
  2. Melt the butter and chocolate together in a large heavy-based pan
  3. Beat the eggs with the sugar and vanilla
  4. Measure out the flour in another bowl and add the salt
  5. Let the chocolate mixture cool a little before adding it to the eggs and sugar
  6. Add the nuts and flour
  7. Beat to combine smoothly then pour into the lined tin
  8. Bake for about 25 minutes*
  9. When it’s ready the top should be a paler brown speckle but the middle dark and dense. It is a big batch so you need to watch it.

Makes 48 smallish squares.
Variations – replace walnuts with different nuts or shredded coconut or white chocolate buttons or just ditch them altogether. I made them with half slivered almonds and half white chocolate buttons.

*I took them out of the oven after about 40 minutes and let it cool. Then when I cut into it, it was still just a gooey mixture. I was taking them out to dinner last night as a surprise birthday cake for my friend, but had to ditch that idea. I just dumped the whole tray back into the oven to deal with when I got home. Of course, that didn’t happen, so this morning, I just turned the oven on to fan bake rather than conventional bake and they took about 30 minutes to cook up a treat. I took them to a thanksgiving do at the park this afternoon and they were devoured. Devoured I tell you.