Killer Brownies

I kid you not. These are the ultimate brownies. In all fairness, the recipe isn’t mine, it’s Nigella Lawson’s, but that just adds to their credibility. They are so rich, you’ll only be able to make them once every year or, but even at that infrequency the memory of them and the heightened level of your culinary fame will reach far beyond your lifetime.

Fresh Homemade Chocolate Brownie


  • 3 sticks plus 2 tablespoons unsalted butter
  • 12 ounces best-quality bittersweet chocolate
  • 6 eggs
  • 1 3/4 cups superfine sugar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup white chocolate buttons, chips, or morsels
  • 1/2 cup semisweet chocolate buttons, chips or morsels
  • Approximately 2 teaspoons confectioners’ sugar, for garnish
  • Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

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.

Note: I call ’em “Killer” because they are seriously chocolatey and dense–not cakey, not fudgy. My twelve year-old son once ate one and claimed his throat started to close up. So. Let the kiddies have the Duncan Hines. These are seriously grown up brownies for serious chocolate-lovers.

2 thoughts on “Killer Brownies

  1. Susan, the brownies are delicious! I woke up wanting a day of the ying and the yang… your recipe was the dance.. I have accomplished what needed to be done today. The perfect balance of the white chocolate and the semi-sweet is a good marriage and left my taste buds happily dancing.

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