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The Best Brownies

January 21, 2008

This is adapted from Nigella Lawson’s recipe; I’ve added some instant espresso powder to the batter to deepen the flavor of the chocolate. I’m convinced that coffee and chocolate together are absolutely one of the best, best flavor combinations in this world. This brownie is just how I like it — deeply chewy and fudgy. They’re rich, so you can cut them into fairly small squares.

The Best Brownie

The Best Brownies

Adapted from Nigella Lawson’s How to Be a Domestic Goddess.


1 2/3 cup soft unsalted butter (3 sticks plus 2 tbsp)
13 ounces good bittersweet chocolate (I use Scharffen Berger or Ghirardelli)
6 large eggs
1 tbsp vanilla extract
1 2/3 cup sugar
1 1/2 cups all-purpose flour
1 tsp salt
1 tbsp instant espresso powder
1 1/3 cups chopped walnuts (optional)


Preheat the oven to 350. Line a 9×13 pan with foil.

Melt the butter and chocolate together in a large heavy-based pan over medium-low heat. In a separate bowl, whisk together the eggs, sugar, and vanilla. In another bowl, stir together the flour, salt, espresso powder and walnuts (if using).

When the chocolate mixture has melted, let it cool a bit before beating in the egg/sugar/vanilla mixture, then the flour/walnut mixture. Beat to combine smoothly and then scrape the batter out of the saucepan into the lined 9×13 baking pan.

Bake for about 25-27 minutes. When it’s ready, the top will have dried to a paler brown speckle, but sticking a knife or skewer in will yield moist crumbs (not batter.)

One Comment leave one →
  1. April 14, 2008 10:26 pm

    Oh. my. god. these look like Heaven in a pan. My two favourite flavours, coffee and chocolate!

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