Nigella Lawson shares her recipe for Decadent Emergency Brownies that will "melt in your mouth"

Publish Date: Wednesday, 8 April 2020, 4:27PM

If ever there was a time for making comforting chocolate brownies, it's now!

And thanks to Nigella Lawson, we now have her special recipe for making her Decadent Emergency Brownies.

Sharing the recipe with her followers on Instagram, the celebrity chef posted a video of her making the sweet treat as part of the 'Hope from Home' initiative.

#HopefromHome is a first-of-its-kind multi-platform digital fundraising event taking place on World Health Day to help fight the impacts of COVID-19.

The digital fundraiser brings together entertainers, influencers, gamers, streamers and the public across a range of platforms, including TikTok, Instagram, YouTube, Twitch, Twitter and Facebook.

View this post on Instagram

I’ve made a video-selfie with details of how to make my Emergency Brownies for #hopefromhome on #worldhealthday in support of health workers and medical teams. I know that many of you who would like to donate are just not able to right now, but if you can please do, by going to hopefromhome.tiltify.com. . #recipeoftheday

A post shared by Nigella (@nigellalawson) on Apr 7, 2020 at 9:37am PDT

Nigella has jumped on board to exchange a decadent recipe for a small donation!

Nigella's Decadent Emergency Brownie Recipe:

Ingredients

50g unsalted butter
50g soft light brown sugar
1 tbsp maple or golden syrup
3 tbsp plain flour
3 tbsp cocoa powder
¼ tsp sea salt flakes
1 large free-range egg
1 tsp vanilla extract
50g walnut pieces
50g dark or milk chocolate chips

Method

Preheat the oven to 170C.
Warm the butter, sugar and maple syrup in a small, heavy-based saucepan, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat.
Mix together the flour, cocoa and salt in a bowl, then beat into the melted butter with a wooden spoon until smooth.
In a small bowl, whisk the egg with the vanilla then stir into the pan, ensuring everything is well combined. Fold in the nuts and chocolate chips. Pour and scrape the batter into the foil tin. Bake for 15–20 minutes, until it is beginning to come away at the sides and the top has dried a little just around the edges.
Transfer to a wire rack and leave to cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough). If your need is not so great, or you want them to go further, cut each square in half again.

Ingredients

Method

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