Nigella Lawson has an incredibly easy take on this moreish classic that takes as little as 15 minutes to bake. Her “emergency” brownies recipe serves two to four, making it ideal for a little last-minute indulgence at home or when entertaining unexpected guests.
Sharing this delicious dessert from At My Table on her official website, the renowned baker said: “This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the tin.“ Any remaining brownies can be kept in an airtight container, stored in a cool, dry spot, where they will stay fresh for up to five days.
Nigella Lawson’s quick brownies recipe
Ingredients
50g of soft, unsalted butter
50g of soft, light brown sugar
25g of maple or golden syrup
35g of plain flour
20g of cocoa
A quarter teaspoon of Maldon sea salt flakes
One large egg (at room temperature)
One teaspoon of vanilla extract
50g walnut pieces
50g dark or milk chocolate chips (as preferred)
Method
Start by setting the oven to 170C, or 150C for fan-assisted oven. Place a small, sturdy saucepan over a low heat and add the butter, sugar, and either maple syrup or golden syrup. Warm the mixture gently, stirring from time to time, until the butter has melted completely and the sugar has fully dissolved. Take the saucepan off the heat once this is achieved.
In a separate mixing bowl, use a fork to combine the flour, cocoa powder, and a pinch of salt. Gradually incorporate this dry blend into the warm butter mixture, using a wooden spoon or a spatula to stir until the batter is smooth and everything is evenly integrated.
In a small bowl, whisk together the egg and vanilla extract by hand. Stir this into the main mixture until the consistency is uniform. If needed, give it one last brisk mix to ensure a consistent texture throughout. Finally, fold in the chopped nuts and chocolate chips.
Transfer the dense batter into a foil baking tray, roughly measuring 18 x 11 x 5 centimetres (or 7 x 5 x 2 inches). Place it in the oven and bake for between 15 and 20 minutes. You’ll know it’s ready when the edges begin to shrink slightly from the sides and the surface looks just dry around the edges.
After baking, move the tray to a wire cooling rack and allow it to rest for 20 to 30 minutes. This cooling period helps the brownies firm up just enough to slice cleanly while still being warm and soft enough to enjoy immediately.
For smaller portions, each square can be halved. However, if a more luxurious serving is preferred, leave them in their larger size and top with a scoop of ice cream for extra indulgence.