Ingredients
- 13 ounces unsalted butter
- 13 ounces best-quality dark chocolate
- 6 eggs
- 12 ounces sugar
- 1 tablespoon real vanilla extract
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon fine salt
- 9 ounces white chocolate chips, or good white chocolate, chopped
- Approximately 2 teaspoons powdered sugar, for dusting
Directions
Special Equipment: 20 birthday candles, optional
Preheat the oven to 350 degrees F.
Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring glass, beat the eggs together with the 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. Beat just to combine and then scrape into the prepared pan. 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 powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 19 reviews
By Deirdrejeff
on December 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is fantastic and was voted the best taste, in a work fun competition 'bake off', BUT the recipe definitely calls for longer than 25 mins to cook, there's gooey and there's undercooked. I love my brownie to be dense and squidy (not middle of chocolate fondant runny unless you're eating it straight from the oven as a pudding with spoon. If you want to take these somewhere and share and thus have friends for life, would suggest nearer 45-50 mins...
By docmv
illinois
on August 17, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I can't make these fast enough. Every single person who has ever tried these has gotten weak in the knees and praised me to embarrassment. I follow the recipe except for leaving off the powdered sugar.
I find the consistency to be absolutely perfect. I will say that it takes me much longer to bake these than the recommended 25 minutes. maybe even 35 or 40? so check them. I allow for a slight bit of goo on the toothpick as they will continue to cook after they're out of the oven but not too much. They have never turned out dry, always soft and scrumptious.
Thanks, Nigella!
By megzagan_12826741
Westerville, 75
on May 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you are not a fan of ooey gooey brownies, these are definitely NOT for you! I baked them at night and left them to cool until the morning, so they had solidified slightly more than if I followed the recipe exactly. They were rich, creamy and a nice combination of fudgy and delicious. I don't know how well these would work if you had to take them to someone's party or event--these are better eaten with a fork and a big cold glass of milk. Wonderful and sinfully rich.
Read all 19 reviews