Nigella’s ‘Everyday’ FRIDAY Brownies.

Woooooooooah. Brownie O’Clock. Not sure what it is, but when it comes to baking on a Friday, I am compelled to make brownies. I’m conditioned. And this is no bad thing. Brownies are fun, brownies are all about the party, they embody Friday for me. Maybe it’s their fail-safe nature, you know that even after a long week you can make some brownies stress-free and enjoy the results.

Everyday Brownies

(from Nigella’s Kitchen)

Makes 16

  • 150g unsalted butter
  • 300g light brown muscovado sugar
  • 75g cocoa powder, sifted
  • 150g plain flour
  • 1 teaspoon bicarbonate of soda
  • pinch of salt
  • 4 eggs
  • 1 teaspoon vanilla extract
  • approx. 150g milk chocolate, chopped into small nuggety chunks
  • icing sugar, to dust (optional)

1x25cm square x 5cm deep foil-lined baking tin or 1 foil tray, approx. 30 x 20 x 5cm

  1. Preheat the oven to 190degreesCelcius/gas mark 5. Melt the butter over a gentle heat in a medium-sized saucepan.
  2. When it’s melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
  3. Sift together the cocoa powder, flour, bicarb and a pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
  4. In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
  5. Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or throwaway foil container, spreading the mixture with a spatula, and cook in the preheated oven for approx. 20-25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
  6. Transfer the tin to a rack to cool a little before cutting into 16 and dusting with icing sugar.
MAKE AHEAD NOTE
The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for a total of 5 days.

FREEZE NOTE
The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Defrost overnight in cool place.
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1 comment
  1. d said:

    So that is why Friday is always on my mind!!

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