This easy Nigella Emergency Brownies recipe is a quick and delicious way to satisfy your chocolate cravings. With just a few simple ingredients like butter, sugar, cocoa, and walnuts, you can make rich, fudgy brownies in no time. Perfect for when you’re in need of a sweet treat!
Ingredients Needed:
- 50g soft unsalted butter
- 50g soft light brown sugar
- 1 tablespoon maple syrup or golden syrup
- 3 tablespoons plain flour
- 3 tablespoons cocoa powder
- ¼ teaspoon Maldon sea salt flakes
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 50g walnut pieces
- 50g dark or milk chocolate chips (optional)
How To Make Emergency Brownies:
- Preheat the oven: Set the oven to 170°C (150°C Fan) / 325°F.
- Melt butter and sugar: In a small saucepan, gently heat the butter, sugar, and maple/golden syrup, stirring occasionally until the butter melts and the sugar dissolves. Remove from heat.
- Combine dry ingredients: In a separate bowl, mix the flour, cocoa, and salt. Add this to the melted butter and sugar mixture, stirring until smooth.
- Whisk egg and vanilla: Lightly whisk the egg with the vanilla extract, then stir into the brownie batter. Mix well and fold in the walnut pieces and chocolate chips.
- Pour into the tin: Scrape the mixture into a foil tin measuring approximately 18 x 11 x 5cm.
- Bake: Bake in the oven for 15-20 minutes, or until the edges begin to pull away from the sides and the top is slightly dry around the edges.
- Cool and serve: Transfer the tin to a wire rack and leave to cool for 20-30 minutes before cutting into 2 or 4 squares while still warm.
Recipe Tips
- Use Room Temperature Egg: Make sure your egg is at room temperature for better mixing. This helps the batter combine smoothly and results in a fluffier brownie.
- Don’t Overmix the Batter: Mix just until everything is combined. Overmixing can make your brownies tough instead of soft and chewy.
- Check for Doneness: Bake until the edges start to pull away from the tin and the top looks slightly dry. A toothpick should come out with a few moist crumbs, not wet batter.
- Let Them Cool Slightly: Allow the brownies to cool for about 20-30 minutes before cutting. This helps them set and makes it easier to get clean cuts.
- Store Properly: Keep leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover emergency brownies cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 3-4 days to keep them fresh.
- Freeze: Allow leftover emergency brownies to cool completely before wrapping them tightly in cling film or foil. Freeze for up to 3 months. When ready to eat, thaw the brownies at room temperature for a few hours before serving. This recipe does not need to be reheated.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 721.75
- Total Fat: 47.08g
- Saturated Fat: 19.88g
- Cholesterol: 147mg
- Total Carbohydrate: 70.98g
- Dietary Fiber: 5.4g
- Sugars: 45g
- Protein: 10.65g
More Nigella Recipe:
- Nigella Chocolate And Banana Cake
- Nigella Mince Pies
- Nigella Lawson Granola Bar Recipe
- Nigella Chocolate Chip Cookies
- Nigella Banana Bread
Nigella Emergency Brownies
Description
Nigella Emergency Brownies by Nigella Lawson is made with soft unsalted butter, soft light brown sugar, maple syrup or golden syrup, plain flour, cocoa powder, Maldon sea salt flakes, egg, vanilla extract, walnut pieces, and chocolate chips. This easy brownie recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 170°C (150°C Fan) / 325°F.
- Melt butter and sugar: In a small saucepan, gently heat the butter, sugar, and maple/golden syrup, stirring occasionally until the butter melts and the sugar dissolves. Remove from heat.
- Combine dry ingredients: In a separate bowl, mix the flour, cocoa, and salt. Add this to the melted butter and sugar mixture, stirring until smooth.
- Whisk egg and vanilla: Lightly whisk the egg with the vanilla extract, then stir into the brownie batter. Mix well and fold in the walnut pieces and chocolate chips.
- Pour into the tin: Scrape the mixture into a foil tin measuring approximately 18 x 11 x 5cm.
- Bake: Bake in the oven for 15-20 minutes, or until the edges begin to pull away from the sides and the top is slightly dry around the edges.
- Cool and serve: Transfer the tin to a wire rack and leave to cool for 20-30 minutes before cutting into 2 or 4 squares while still warm.
Notes
- Use Room Temperature Egg: Make sure your egg is at room temperature for better mixing. This helps the batter combine smoothly and results in a fluffier brownie.
- Don’t Overmix the Batter: Mix just until everything is combined. Overmixing can make your brownies tough instead of soft and chewy.
- Check for Doneness: Bake until the edges start to pull away from the tin and the top looks slightly dry. A toothpick should come out with a few moist crumbs, not wet batter.
- Let Them Cool Slightly: Allow the brownies to cool for about 20-30 minutes before cutting. This helps them set and makes it easier to get clean cuts.
- Store Properly: Keep leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Nigella Emergency Brownies