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Tuesday, September 30, 2008

Nigella's Triple Chocolate Brownies!

I made brownies today! I used the recipe that i found - it's Nigella's Triple Chocolate Brownies! I followed the recipe to a T and it was wonderful!

Here is a slideshow of the photos that i have taken.

This is the recipe i used.


* 3 sticks plus 2 tablespoons unsalted butter - Around 360grams
* 12 ounces best-quality bittersweet chocolate - Around 300grams
* 6 eggs
* 1 3/4 cups superfine sugar - I used caster sugar
* 1 tablespoon pure vanilla extract - I used vanilla paste
* 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. - I used a pyrex dish 9 x 13inch

Oh..regrading the amount of butter - it may seem excessive but i still used it all the same though i might cut it by a little - maybe just 300grams. Still, it adds to the flavour of the brownies!


Preheat the oven to 350 degrees F. (Around 177 Celsius)

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 (After reading reviews and trying it myself - the best timing is actually 35 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. - No problem at all - real gooey and nice!

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.

This is a wonderful recipe which you can alter yourself. I would definitely try it without the white chocolate and used either chopped walnuts or peanut butter chips instead.

This is a quick recipe as all just comes together in one pot and into the baking dish and you're done! Less than 1 1/2 hr in total.

Nigella really knows what she is doing!

1 comment:

  1. Thanks for posting this! Can't find the right pan size and I'm glad to learn that you can use the 9x13 variety.