My world famous brownies (thanks to Nigella)


I have always loved and adored chocolate in every form but the brownie for me has never been my first choice when perusing the cake section.

And I never knew quite why, until I discovered this recipe.

Its all about the goo, my friends. That lovely goo.

You see, every brownie I have had the misfortune of sampling until now has been dry, bland and without a choc chip to be found.

And I have come to realise now through my experience that this is really quite an atrocity – a right crime against the magnificent brownie.

So it’s time to put a stop to it, I say! Today, I would like to offer up what is, arguably of course, the world’s greatest brownie recipe for you to make and devour in the comfort of your own home.

I’ll be honest – the only reason I even made these brownies to begin with was because they looked easy enough. Baking is not my forte and so when I stumbled across Nigella Lawson’s book “How to be a domestic Goddess” I frantically skimmed through those pages in the hope of finding something that could be ‘my sweet specialty’. You know, one where my kids would finally say “Mum can we make brownies?” and they would tell their friends “My Mum makes the best brownies” as previous to this, most sweet treats I made had been nothing short of a disaster.

So here it is, Nigella’s/my recipe for the ultimate, gooey, chocolate brownie.


1 2/3 cups unsalted butter (or 380g)

368g 70% cocoa cooking chocolate (I use lindt, for best results)

6 large eggs

1 tablespoon vanilla extract

1 2/3 cups sugar

1 1/2 cups all-purpose flour

1 teaspoon salt

1 1/3 cups chopped walnuts (or hazelnuts, shredded coconut, white choc chips)

Pan measuring 13 x 9 x 2 1/2 inches (I use a lamington tin)


Pre-heat the oven to 180 degrees. Line your brownie pan with foil or paper (I use foil, and line the sides as well)

Melt the butter and chocolate together in a large, heavy based pan. In a bowl or large wide mouthed measuring cup, beat the eggs with the vanilla and sugar. Measure the flour into another bowl and add the salt.

When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar and then the nuts and flour. Beat to combine smoothly (she doesn’t specify whether to use an electric mixer, but I do for best results. I just stir through the walnuts or choc chips after beating) and then scrape out of the saucepan into the lined pan.

Nigella says to bake for 25 minutes but here is where it gets subjective – just how gooey do you want them and how fast is your oven?

I bake for 22 minutes because they continue to cook in the tin. I then leave it in the tin 5 minutes or so and then lift out the foil and transfer to a cooling rack.

When its ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. You need to keep alert, keep checking: the difference between gooey brownies and dry brownies is only a few minutes.

If you want to be safe, bake for 25 minutes and if the goo factor isn’t right for you then next time bake it for less time.


The other day my biggest girl asked to make a cake and so I had all the ingredients for brownies, bar 2 eggs. I googled a replacement and banana came up – 1/2 a banana equals 1 egg.

So I thought – what could be so terrible about banana choc brownies?

Nothing, that’s what! They were amazeballs.


I hope your brownies have the goo factor you were looking for. You can store these babies in an airtight container for a few days and they will be delicious every single day.

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