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Emergency Brownies

Nigella · nigella.com · Makes: 2 generous squares or 4 more modest rectangles

Against 1,221 brownie recipes

More cocoa than 83% of recipes.

See how all 1,221 brownie recipes compare →

Get the method at nigella.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • More cocoa than 83% of recipes: 57% of the flour weight against the typical recipe's 18%, about 3 times as much.
  • No leavening, like 59% of recipes.
Chocolate: 143%, 49th percentileCocoa: 57%, 83rd percentileFat: 143%, 56th percentileSugar: 214%, 47th percentileEgg: 143%, 58th percentileLeavening: 0%, 30th percentileSalt: 1.7%, 62nd percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 50 grams soft unsalted butter50 g
  • 50 grams soft light brown sugar50 g
  • 1 x 15ml tablespoon (25g) maple or golden syrup25 g
  • 3 x 15ml tablespoons (35g) plain flour35 g
  • 3 x 15ml tablespoons (20g) cocoa20 g
  • ¼ teaspoon Maldon sea salt flakes≈ 0.6 g
  • 1 large egg (at room temperature)≈ 50 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 50 grams walnut pieces50 g
  • 50 grams dark or milk chocolate chips (as wished)50 g

flour 35 gbatter 335 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

  • Chocolate143% · 49th percentile
  • Cocoa57% · 83rd percentile
  • Fat143% · 56th percentile
  • Sugar214% · 47th percentile
  • Egg143% · 58th percentile
  • Leavening0% · 30th percentile
  • Salt1.7% · 62nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
15 to 20 minutes
median 30 minutes

Keep exploring

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