When I let the dog outside first thing this morning I could feel it. The crisp of fall in the air. By 10am the day was warm and humid – still summer – just a moment to remind me of fall… and then I find myself in the kitchen. Funny how my kitchen habits are seasonal. Here I am turning out sweet stuff and planning soup. Since I think I will hold off on the soup for a week or so – I mean the pool is still open, I can’t feed the masses soup and then have them go jump in the pool. Something is just not right about that. I can’t find an argument not to feed them chocolate brownies however.
I have to hand it to Nigella, her recipes always work. This simple brownie recipe works every time.
These are the best brownies I have ever made. Rich and decadent. Just good. I’m not sure anything with so much butter and eggs could turn out any other way. (Let’s be honest about the benefits of butter when cooking with chocolate.)
Save this recipe for potlucks, kid’s parties, family gatherings. Recipe will make a 9 X 13 pan – 20-24 squares. This is the brownie you want to make when you need a big batch and when you have lots of friends to help you eat them. I felt I needed to put a note beside the plate that read “Really, these are not good for you” – but then I may have ended up with more leftovers. Well, maybe not. Just know that leftovers in the freezer are a bad idea. Believe me these brownies will freeze beautifully, and are more than just edible frozen (I’ve tested just for your sake). Still, frozen brownies begged to be warmed and topped with ice cream, so you know, just keep this in mind when you put a few aside “for later” – you will eat them.
You will need two types of chocolate – a good quality dark chocolate for the brownie batter, plus chips. Feel free to mix this up. Nigella uses white chocolate chips. I can only imagine how good these would be with more dark chocolate thrown in there. PS – these are totally school-safe and nut-free if you stick with white, milk or dark chocolate. Oh! …Mint chocolate chips, if that’s what floats your boat! (If you are not worried about keeping these nut-safe, you could even use nuts – chopped walnuts or pecans – or peanut butter chips ???? )
Nigella’s recipes are always by weight. I have indicated the equivalents in cups below. If you have a kitchen scale I highly recommend you stick to the weight measures as they are far more accurate, but realizing not everyone bakes this way, I’ve converted for you. You’re welcome.
- 1 -2/3 cups unsalted butter 375 grams
- 13 oz good quality dark chocolate 375 grams
- 6 large eggs
- 1-3/4 cups granulated sugar 350 grams
- 1 tablespoon vanilla extract
- 1-3/4 cups all purpose flour 225 grams
- 1 teaspoon salt
- 2 cups of chocolate chips your choice (about 2 cups)
- Preheat oven to 350 and line 9X13 baking dish with parchment paper.
- Over a double boiler melt the dark chocolate (first measure of chocolate) and butter together over low heat.
- In mixing bowl (stand mixer will work) beat eggs, sugar and vanilla together. Once chocolate is melted and cooled a bit (so you don't immediately cook the eggs when it is added) add the chocolate and butter mixture to the eggs in the stand mixer and beat well.
- Remove from the stand mixer and fold in flour and salt until just mixed. Fold in the chocolate chips. Then pour into the prepared pan.
- Bake at 350 for about 25 minutes. Top will begin to form a bit of crust and crack a bit. Do not over cook as it will dry out the brownies. Allow to cool before slicing. Serve warm.