• Cooking Time: 35
  • Servings: 8
  • Preparation Time: 20


There is no reason on earth why this, adapted from Nigela’s Domestic Goddess Cookbook, has to be a birthday cake. But since I always make my own birthday cake to share with friends, that’s how I think of it. And brownies are much quicker to make than any other cake. Cut them, pile them up high and spike with birthday candles.


  • 250g unsalted butter
  • 250g best dark chocolate
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 340g caster sugar
  • 150g plain flour
  • 1 teaspoon salt


  • Preheat the oven to 180C
  • Line 20x30cm pan or 25cm round Springform tin with baking paper.
  • Melt butter and chocolate together in a pan. Leave to cool a bit.
  • Beat eggs, sugar and vanilla for a minute with a whisk or electric mixer.
  • Add cooled chocolate, than flour and salt. Very lightly mix together.
  • Scrape out of the saucepan into the lined pan.
  • Bake for 25 minutes, no longer, otherwise you’ll get dry brownies.
  • When it’s ready, the top should be dry, but the middle still dark and gooey (soft).
  • Let it cool in a pan and then refrigerate, in order to cut them easily.

Categories: Brownie 

Author Credit: Nigella Lawson

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