Nigella’s Triple Chocolate Brownies Inspired By Jack Monroe
In her episode of Desert Island Dishes, Jack talked a lot about how Nigella Lawson is her biggest inspiration in the kitchen and how generous Nigella has been throughout her career. Obviously Jack is not alone in admiring Nigella – she is after all the Domestic Goddess herself, but it’s also so amazing when you hear that heroes live up to everything you hoped they might be.
For me when I think of Nigella, I think of chocolate. I think of rich gorgeous ganache or decadent cakes with thick buttercream. I think of triple chocolate cookies, melting chocolate puddings and I think of brownies. When Jack chose brownies on the podcast as the last dish she would choose to eat before being cast off to the desert island I immediately knew I would share this recipe with you.
Jack says brownies are the go-to for the busy mum making something for the bake sale and I have to say this is for good reason. They are dangerously easy to make and only require one bowl. Anyone who follows me on Instagram will know I am a huge fan of one bowl / one pan / one pan cooking and brownies fit right into that category.
I thought it only apt to share with you a very well loved and only slightly adapted Nigella recipe in homage to both Nigella and Jack. These are rich, fudgy and I am always over generous with the white chocolate chunks. The only version I can find of Nigella’s Triple Chocolate Brownies makes a vast amount so I have halved the recipe which still makes a good 16 brownies or 24 if you cut them into bite sized chunks which I love to do.
Find the original recipe here and of course a whole host of Nigella’s other recipes.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Total Time: 29 minute
- Yield: 16 pieces, 24 bite sized 1x
180g unsalted butter
180g dark chocolate
200g caster sugar
90g plain flour
1 tsp instant coffee (optional)
1 tsp vanilla essence (optional)
pinch of salt
200g white chocolate cut into rough chunks
Preheat the oven to 180C
Melt the butter and chocolate together in a bowl, either in the microwave or over a simmering pan of water.
Once melted, stir in the sugar and add the eggs and give it a good mix.
Add the flour, salt, coffee and vanilla (if using) and gently fold it together. You want to avoid stirring too much once you’ve added the flour as it can make the brownies tough.
Stir in the white chocolate. Pour into a lined baking tin – I use a 20cm square one or equivalent.
Here is the only tricky bit – bake for 25 – 35 minutes depending on your oven. Mine are done at 25 minutes, and then I allow to cool completely before storing in the fridge to keep them nice and fudgy. If you prefer slightly less squidgy keep them in for a bit longer. Just remember that they will carry on cooking once you take them out of the oven so it’s perfectly acceptable for them to be slightly too soft when taking them out because they will firm up.
It’s slightly trial and error on your first attempt, but I cant really think of a more delicious experiment.