Nigella Lawson Christmas recipes: TV chef shares Black Forest Brownies recipe

Sunday Brunch: Nigella Lawson praises 'fabulous' home economist

Nigella Lawson has been delighting fans recently as her latest series Cook, Eat, Repeat has been airing on BBC Two. She has written a new book of the same name, and today, the food writer shared one of the recipes inside.

Appearing via video link on the Channel 4 show Sunday Brunch, Nigella unveiled her recipe for Black Forest Brownies.

She explained that there are simple swaps which can be made to the ingredients.

This includes the suggestion of using orange juice for a non-alcoholic version.

Nigella also pointed out the flour could be gluten-free if desired, due to the gooey nature of the brownies.

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The recipe with the below quantities should make 16 brownies.

Tim Lovejoy was in the Channel 4 studio and followed the recipe during the show, while Nigella looked on.

During the episode, Nigella shared a top tip for one particular ingredient – the chocolate.

“I do recommend that you get the dark chocolate that says ‘for cooks’, because that’s got a teeny bit of vegetable fat which stops it splitting,” she said.

Nigella Lawson’s Black Forest Brownies

Ingredients

• 150g dried cherries
• 75ml kirsch (or orange juice)
• 200g dark chocolate (70 percent cocoa solids), preferably labelled ‘for cooking’
• 200g unsalted butter
• 100g dark muscovado sugar
• 225g caster sugar
• 1/4 teaspoon fine sea salt
• 25g cocoa
• Four large eggs
• 100g toasted hazelnuts
• 150g plain flour (or gluten-free plain flour)
• One teaspoon finely chopped rosemary needles
• Icing sugar, for dusting

Method

1. Heat the over to 180°C/160°C Fan. Line a 23cm square tin with baking parchment. Leave something heavy on it to keep it down while making the brownies.

2. Put the dried cherries into the smallest saucepan you have and pour over the kirsch (or organge juice). Bring to the boil, stirring frequently to make sure all the cherries get turned In the liquid. Once it comes to the boil, let it bubble for a minute, then take the pan off the heat, leaving the cherries to cool a little, and soak up the liquor or juice.

3. Chop up the chocolate and cut the butter into slices to help it melt. Put these slices into a wide-ish saucepan – I use one of 22cm diameter – and melt over very low heat. Add the chopped chocolate, and when it is all but melted into the butter, take the pan off the heat, stir gently with a spatula, add the sugars, salt and cocoa, stir gently again, and take off the heat and leave to cool.

4. Crack the eggs into a jug and whisk to combine. Put the hazelnuts into a bag, and bash with a rolling pin to break them up a bit.

5. Gradually whisk the beaten eggs into the pan of melted chocolate and, when incorporated into the batter, slowly whisk in the flour until it can’t be seen anymore. Tip the steeped cherries, bashed hazelnuts and chopped rosemary into the pan, and fold to mix. Then scrape into the lined tin.

6. Bake in the oven for around 25 minutes.

7. Once baked, cool on a wire rack, then stack on a plate and sprinkle with icing sugar.

Nigella said of the finished product: “If you put them in the fridge, it tastes like fudge.”

Cook, Eat, Repeat: Ingredients, recipes and stories by Nigella Lawson is out now.

Sunday Brunch airs Sundays on Channel 4 from 9.30am.

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