Nigella Snow Flecked Brownies Recipe

This easy, indulgent brownie recipe, inspired by Nigella, is perfect for a quick, crowd-pleasing treat. Rich, fudgy, and flecked with creamy white chocolate, these brownies come together with simple ingredients you likely have on hand. Enjoy a crispy top with a gooey center—ideal for any chocolate lover’s dessert cravings!

Ingredients Needed:

• 375g unsalted butter
• 375g dark chocolate, chopped
• 6 large eggs
• 350g caster (superfine) sugar
• 1 tbsp vanilla extract
• 225g plain flour
• 1 tsp salt
• 250g white chocolate buttons or chips

How To Make Snow Flecked Brownies Recipe?

1. Preheat the oven: Preheat to 180°C (160°C fan) / 350°F. Line a 33 x 23 x 5 cm (13 x 9 x 2 inch) baking tin with parchment.
2. Melt the chocolate and butter: In a heavy-based saucepan over low heat, melt the butter and dark chocolate, stirring until smooth. Set aside to cool slightly.
3. Combine eggs, sugar, and vanilla: In a large jug, beat the eggs, sugar, and vanilla extract until well combined.
4. Mix wet and dry ingredients: Pour the egg mixture into the cooled chocolate mixture and beat well.
5. Fold in flour and salt: Gently fold in the flour and salt, then stir in the white chocolate buttons.
6. Bake: Pour the brownie mixture into the prepared tin and spread evenly. Bake for 25 minutes, or until the edges are set but the center remains soft.
7. Cool and slice: Allow to cool completely in the tin before cutting into squares.
8. Serving suggestion: Serve as is or with a dusting of icing sugar for a “snow-flecked” finish.

Recipe Tips:

• Let the chocolate mixture cool before adding eggs: Adding eggs too soon can cause them to cook in warm chocolate, producing a grainy texture. Give it a few minutes to cool for a smooth mix.
• Don’t overmix the batter: After adding the flour, gently fold the ingredients just until combined. Overmixing can make brownies too dense or tough.
• Watch the baking time closely: Brownies should be set around the edges and slightly soft in the center. Baking for too long will make them dry.
• Cool completely before slicing: Let the brownies cool fully in the tin to firm up for cleaner cuts and a better texture.

How To Store Leftovers?

• Refrigerate: First, let the leftover brownies cool to room temperature. Then, store them in an airtight container in the fridge for up to one week to keep them fresh and fudgy.
• Freeze: Once cooled, wrap individual brownie pieces tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to three months. To serve, let the brownies thaw at room temperature for a few hours before eating.

Nutrition Facts:

• Calories: 260 kcal
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 96.3mg
• Sodium: 150mg
• Potassium: 70mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 21g
• Protein: 2g

Try More Nigella Lawson Recipes:

• Nigella Slow Cooker Lamb Shanks
• Nigella Slow Cooked Chicken​​ Recipe
• Nigella Slow Cooked Lamb Shoulder