Nigella Lawsons Triple Chocolate Brownies Recipes

NIGELLA LAWSON'S TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. 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. 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. 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.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• 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. 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.
• 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.

NIGELLA LAWSON BROWNIES

Steps:

• Preheat the oven to 180°C.
• Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper.
• Melt the butter and chocolate together in a large heavy based saucepan.
• In a bowl 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 in the eggs and sugar mixture, and then the nuts and flour.
• Beat to combine and then scrape out of the saucepan into the lined brownie pan.
• Bake for about 25 minutes.
• When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
• Keep checking the brownies as they cook; remember that they will continue to cook as they cool.

NIGELLA LAWSON BROWNIES

Steps:

• preheat oven to 350° and grease a 9 x 13" pan.
• In a double-boiler, or a small pan melt the butter and chocolate.
• whisk until well blended, and let cool.
• While chocolate is melting, whisk together the eggs, sugar and vanilla until frothy and slightly lighter in color.
• gently fold the cooled chocolate mixture into the eggs, and whisk until well blended.
• Fold in the flour and salt and mix well.
• Pour mixture into prepared pan and bake for 25- 30 minutes.
• Brownies are ready when the outside crust is lighter in color and speckled and the insides are still a little gooey (took about 40 minutes in my oven!).
• cool on a rack before slicing into 48 pieces.