Nigella Lawsons Chocolate Hazelnut Brownies Food

EVERYDAY BROWNIES

Steps:

• It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version. They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess. They ooze with such dark elegance and deep, deep chocolatiness.
• This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow. You can just smile serenely and head for the cupboard. If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.
• A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate.
• Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.
• 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.
• Whisk together the cocoa powder, flour, baking soda and 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.
• In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
• Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 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.
• Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.
• Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.
• Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine 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 buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• 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 confectioners' sugar pushed with a teaspoon through a small sieve.

NIGELLA FLOURLESS CHOCOLATE BROWNIES

Steps:

• Preheat oven to 340 degrees farenheit.
• Melt butter and chocolate together in a heavy-based saucepan over low heat.
• Take the pan off the heat and add vanilla and sugar, let cool a little.
• Beat eggs into mix along with both nuts.
• Pour mix into a 24xm square baking tin. (a spatula is very helpful for this step).
• Bake in oven 25-30 min or until tops are set and the middle is still gooey.
• Cut into 16 squares and serve.

NIGELLA LAWSON BROWNIES

Steps:

• Preheat the oven to 180°C.
• Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper.
• Melt the butter and chocolate together in a large heavy based saucepan.
• In a bowl beat the eggs with the sugar and vanilla.
• Measure the flour into another bowl and add the salt.
• When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
• Beat to combine and then scrape out of the saucepan into the lined brownie pan.
• Bake for about 25 minutes.
• When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
• Keep checking the brownies as they cook; remember that they will continue to cook as they cool.

NIGELLA LAWSON BROWNIES

Steps:

• preheat oven to 350° and grease a 9 x 13" pan.
• In a double-boiler, or a small pan melt the butter and chocolate.
• whisk until well blended, and let cool.
• While chocolate is melting, whisk together the eggs, sugar and vanilla until frothy and slightly lighter in color.
• gently fold the cooled chocolate mixture into the eggs, and whisk until well blended.
• Fold in the flour and salt and mix well.
• Pour mixture into prepared pan and bake for 25- 30 minutes.
• Brownies are ready when the outside crust is lighter in color and speckled and the insides are still a little gooey (took about 40 minutes in my oven!).
• cool on a rack before slicing into 48 pieces.