When the brownie is cool, cut it into 16 squares and serve!Īs with all the recipes in this book, this is a very simple one. As it cools, the brownie will shrink away from the sides of the pan. Pour the batter into a lined and lightly greased 8×8-inch square pan.īake this at 180☌ for 17-20 minutes, or until the top is dry and the middle is tender but set. This will deflate the egg mixture but it is okay. Pour the Nutella into the mixing bowl, whisking all the while, until all the Nutella is combined. Stir this occasionally for 3-4 minutes, until the Nutella is warm and slightly runny. In the meantime, place the Nutella in a heat-proof bowl over a pot of simmering water (aka, a ban marie) to soften. In a mixing bowl, whisk the eggs and a pinch of salt (at high speed) until they have more than doubled in volume and have turned pale, aerated and mousselike. I thought that was pretty amazing!Īnd here are the (very few) steps on how to make this brownie. Not counting the pinch of salt, only two ingredients are needed – eggs and Nutella. From the many, many recipes, the one that caught my eye was this recipe for a 2-Ingredient Flourless Nutella Brownie. Today I am sharing a recipe from this cook book. It has been a long time since Nigella has written a new book! Then I was contacted by Pansing Distributions, the leading distributors in Asia Pacific, who manage the distribution cycle of books and magazines from major publishers from the UK, USA, Australia and Southeast Asia, and I was told that they have a copy of the book for me! And to top it all off, this was a signed copy! Yeah, you can probably imagine me jumping up and down for joy! □ When Nigella’s new book, “Simply Nigella”, was released recently, I was really excited. I have tried so many recipes from that book that I have lost count of how many I have tried in all. The very first cook book I purchased for myself was “How to Be a Domestic Goddess” by the Goddess herself. In fact, I named my blog after one of Nigella’s cook books. The lady can cook AND bake, and manages to look so darn good while doing so too. I really hope you love this cake as much as I do! Please read the recipe notes before beginning.I have always been a HUGE fan of Nigella Lawson. So definitely check the recipe notes to see the adjustments I made to the baking temperature, and more about troubleshooting with the final result. It’s definitely very very similar to the famous Theobroma dense loaf which is where I first had a cake of this kind and decided it must be made at home.īecause this is a larger batter this time around (you can halve the recipe if you prefer), the super high initial temperature seemed to cause it to dome rather unevenly. It is unbelievably soft (and therefore needs to be cooled completely before you cut it), so moist and has the most perfect chocolate flavour. Seriously, this final (I hope) version blew my mind. The second time, I added yoghurt on a whim for extra moisture and kept it optional but I now realise, it adds so much to the texture, that I insist you use it! And for this time, I also added just a tiny bit of cocoa powder which has lifted it up even more. The first time I made it, I felt it wasn’t as intensely chocolatey as I wanted it to be, and reduced the sugar further to let it become darker and bittersweet. Like many of you know, I first made this based on a Nigella Lawson recipe from her book How To Be A Domestic Goddess. So many of you have made and loved this and I hope you’ll love this updated version too! This revision was so that I can take new photos with a larger cake, but along the way, I did some further tinkering. I’m so happy to present version number of three of my all-time favourite cake! It’s rich and moist and perfectly chocolatey, needing no frosting or anything else! I feel like every time I bake it, I have more notes to make and more changes that improve it even more.
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