- Preheat the oven to 325°F. Put the butter, sugar, and maple or light corn syrup into a small heavy-based saucepan and gently warm, stirring once or twice, until the butter’s melted and the sugar has dissolved. Remove the pan from the heat.
- Fork together the flour, cocoa, and salt to mix, then beat into the butter and sugar pan with a wooden spoon or spatula until smoothly combined.
- Whisk the egg with the vanilla – just casually, by hand – then stir into the pan, giving a final little whisk, if needed, to make sure everything’s mixed together thoroughly, before folding in the nuts and chocolate chips. Pour and scrape this nubbly brownie batter into an aluminum foil pan measuring approx. 7 x 4 x 2 inches. Bake in the oven 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 let cool – but not completely. I leave them for 20–30 minutes (and that’s difficult enough) so that my first bite gets them when still warm, but just set enough to cut into 2 squidgy squares. If your need is not so great, or you want them to go further, cut each square in half again.
Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Copyright © 2017 by Nigella Lawson. Photography © 2017 by Jonathan Lovekin. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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