Another of Nigella’s recipes from How to be a Domestic Goddess: Baking and the art of comfort cooking, 2003, p. 193.


  • 375g soft, unsalted butter
  • 375g dark-chocolate
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 500g caster sugar
  • 225g plain flour
  • 1 teaspoon salt
  • 300g chopped walnuts


Preheat the oven to 180 degrees (gas mark 4. Line the bas and sides of a 33 X 23 X 5 1/2cm brownie pan with foil, parchment or Bake-O-Glide.

Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla.

Measure the flour into another bowl and add the salt. When the chocolate mixture has melted, let it cool a bit before beating on the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepaninto the lined pan.

Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking; the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cookas they cool.

Makes a maximum of 48.


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