I hope every one is having a good time in this holiday season. I just saw Nigella Lawson prepare these delicious brownies on TV and I had to give it a go. These are the best brownies ever, perfectly ‘squishy’ in the middle and its effortless to make at home. The only adjustment I made was to add melted chocolate syrup and chopped cashews for garnishing.
- 3 sticks plus 2 tablespoons unsalted butter
- 12 ounces best-quality bitter-sweet 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.
- 1/2 cup of chopped Cashews for garnish
1. Pre-heat the oven to 350 degrees F.
2. Melt the butter and chocolate together in a large heavy based pan over a low heat.
3. In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
4, 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.
5. 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.
6. 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.