Nigella’s classic chocolate brownies with hazelnuts

Nigella’s classic chocolate brownies are the epitome of indulgence—a rich, fudgy (but also a but cake-like) baked confection. Packed with loads of real chocolate and crunchy toasted hazelnuts, these brownies are so delicious. Serve them warm with a scoop of ice cream or enjoy them on their own; these brownies are a surefire crowd-pleaser.

In case you didn’t know I’m on an ongoing baking mission to find what I consider the ‘best of’ in a range of  baked treats. Baked treats that I particularly like.

I have found the best white chocolate cookie with cranberries and a variation of this recipe with macadamia nuts and dried strawberries (better). I think I have found the best chocolate chip cookie, and I am pretty certain this is one of the best chocolate cakes. The River Cafe Chocolate Nemesis has to be the best chocolate mousse cake I have eaten, so now I turn my attention to the brownie.

This is Nigella’s chocolate brownie recipe given to me by my fab foodie friend Lori so I am not too sure which book it comes from. It is simple to make and yields a big batch.

A few other recipes you might like:

Cheesecake brownies with chocolate Romany creams

My Best Chocolate recipes

The best chocolate Nutella brownies

Storage Instructions for Nigella’s Chocolate Brownies

1. Room Temperature Storage:
   • Store brownies in an airtight container at room temperature for up to 4 days.
   • Place parchment paper between layers to prevent sticking if stacking.
2. Refrigeration:
   • Refrigerate brownies in an airtight container for up to 1 week.
   • Allow refrigerated brownies to come to room temperature before serving for optimal texture and flavor.
3. Freezing:
   • Wrap individual brownies tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
   • Label with the date and freeze for up to 3 months.
   • Thaw at room temperature for about 1–2 hours or microwave briefly to serve warm.
4. Avoid Moisture:
   • Always ensure the container is sealed tightly to keep the brownies from drying out or absorbing unwanted odors.
5. Reheating Tips:
   • For a freshly baked taste, microwave a brownie for 10–15 seconds before serving.

Recipe

Preheat the oven to 170C

• 375gm chocolate (70% couverture is best)
• 375gm butter

Melt these together in a double boiler

• 500gms castor sugar
• 6 eggs (free range large will do)
• 1 tsp vanilla extract

Whisk these all together and then add the slightly cooled chocolate mixture to this

• 225gm flour
• 200gm nuts (optional – I used roasted hazelnuts)

Fold the flour and nuts  into the liquid mixture

Pour into a large lined baking tray or suitable dish (I used a 30cm x 23cm roasting dish)

Bake for 45 mins until firm to the touch

Before I can discuss the verdict, the criteria that make a perfect brownie need to be established. Of course this is completely a matter of opinion.

1. TASTE – needs to taste fantastic in both chocolate and degree of sweetness
2. TEXTURE – needs to have some density to it, some moisture but at the same time it must melt in the mouth
3. APPEARANCE- a brownie needs to have that quintessential flaky ‘skin’

These bownies taste lovely with a perfect balance of chocolate to sugar.  The texture however seemed slightly too dry for me but the mouthfeel wasnt. They melted in the mouth.

I give these the thumbs up apart from the density issue, but perhpas next time I would bake them for a slightly shorter period to deliver a chewier centre. I also think that adding extra chocolate chips and leaving out the nuts could produce a more decadent product.

The search continues.

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