Say with me: You can never have too many brownies. Never. Even more so when it is Nigella’s Super Fast Brownie.
We already have The Best Brownie in the World on our plate, another idea from our Nigella that lives in the heart of a sweet tooth!
Auntie’s option Nigella It’s in the pattern we’re already used to: easy and light. Without so much clutter and with more flexibility in the ingredients. And the more but: less dishes get dirty too, a point that we really like.
It’s a great recipe for those times when: wow, I need a last-minute dessert or to kill my sorrows in a sea of chocolate. That Nigella’s Super Fast Brownie and to you.
Flexibility comes into play when it comes to chocolate and sugar. Bar chocolate is used as a filling and the sugar can be practically anything. That said, I tested it with muscovado and demerara crystal. They work well, however, they will be brownies many different.
Muscavo becomes denser, while demerara becomes more dense. chewy almost tug-of-war (difficult to explain). The fact is: to always eat. Slightly warmed up and moving in for a hug.
In the photos version brownin the video version demerara.
Nigella’s Quick Brownie
Makes: 1 30x20cm cake, approximately ~20 pieces
- 4 eggs
- 10 mL vanilla extract (or 2mL essence)
- 150 g wheat flour
- 06 g sodium bicarbonate
- 01 g refined salt
- 75 g cocoa powder (100% cocoa)
- 150 g butter without salt
- 300 g Brown sugar (or demerara or refined)
- 170 g milk chocolate (chopped)
- 50 g chestnuts in general (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC. Line a 30x20cm pan with baking paper.
- Beat the eggs lightly with the vanilla.
- In a bowl mix wheat flour, baking soda, salt and cocoa powder. Sieve to remove lumps.
- In a pan, melt the unsalted butter, when liquid add the sugar. Mix well to dissolve a little. Both muscovado and demerara do not dissolve completely, especially demerara. Cook for 3-4 minutes. Turn off the fire
- Add the dry ingredients, stirring well until you get a homogeneous mass.
- Add the beaten eggs, stirring quickly to prevent the eggs from cooking. Stir until it is very uniform. So, the chocolate and nuts can be added now or after the dough is already in the mold.
- Transfer to the repaired pan. Spread the dough.
- Bake at 180ºC for around 25-30 minutes. The toothpick test is almost the opposite, it should come out moist. But no raw, raw dough.
- Remove from the oven and let cool completely before cutting. When hot it will be fragile.
- Serve at room temperature or slightly warmed.
- Adapted: In the Kitchen With Nigella
- Milk chocolate: as my cocoa powder is strong, I preferred to use a sweeter chocolate. I tested it with dark chocolate, but it was too bitter, heheheh. Perhaps semisweet is an option.
