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Brownies recipe

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Absolutely gorgeous! One of the best brownies I have tasted and the recipe is very easy to follow. Made them last night and will be making them again soon!
Time Cooking: 25 minutes

This recipe is from the fab book Ready for Dessert by David Lebovitz.
Last time I made them I didn't use nuts and threw in a cup of dark chocolate chips instead.

This is now my favourite brownie recipe!


85g unsalted butter, cut into pieces
225g dark chocolate, chopped (I used 60% cocoa)
3/4 cup (150 g) sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
35g plain flour
100g walnuts or pecans, toasted and coarsely chopped


Preheat oven to 350° F (175° C).

Line a 9-inch square baking tin with greaseproof baking paper, leaving a 2-inch overhang on each side.

Melt the butter in a medium saucepan over low heat.

Add the chocolate and with a spatula, stir over low heat until the chocolate is melted and smooth. Remove from the heat.

Whisk in the sugar until well combined.

Lightly beat the eggs, then whisk them in one at a time, whisking until smooth after each addition.

Whisk in the vanilla.

Sieve in the flour.

Whisk batter vigorously for 1 full minute, until batter loses its graininess and becomes smooth and glossy, and pulls away from the sides of the saucepan. (I had to do it for about 2 minutes - you will feel the mixture becoming thicker and elasticy). Apparently this step is crucial and the brownies will be dry if you don't do it. So don't skip it!

Add the chopped nuts and with the wooden spoon, stir to combine.

Pour batter into prepared baking tin and bake for about 25-30 minutes, until the centre feels almost set, do not over-bake (mine were done after 25 minutes and were hard on the top but squidgy in the centre - for a more cakey version let them cook for 30 minutes)

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