Snow Flecked Brownies without the Snow - Sweet and Simple Bakes

This monoth, Sweet and Simple Bakes are making brownies, rich and delicious brownies. The recipe is Nigella Lawson's. Nigella comes through, once again. So do Maria and Rosie who run Sweet and Simple Bakes and select goodies for us to share. Thanks ladies.

The recipe can be found at Sweet and Simple Bakes and at Food Network and my adaptation is below.

When, I wrote this, this morning, I had not really tasted it. A crumb but that does not count. I took the tray to my kids and of course, I had one. This is the best brownie, even better than the flourless brownies which I loved. This is rich and fudgy and oozes the chocolate flavor. Not that my class are the ultimate in judges but they do know what the like and they cheered these brownies and asked me to make them again. I have made brownies for them before and while they liked them, they did not praise them as much as these. They were happy campers. I also brought the sweet potato cupcakes with toasted marshmallow on top.

Snow Flecked Brownies Recipe courtesy Nigella Lawson

I cut this recipe in half when I saw how much margarine it used. We try not to use margarine at all but baked goods mess up our good intentions. As Ellie Krieger wrote, use oil, when you can. It is a lot healthier. In some recipes, I substitute oil but not in a recipe, I am sharing with you. If anyone makes these with oil, please let me know, how they turn out.

Ingredients:

20 brownies (10)

Ingredients

Directions:

Preheat the oven to 350 degrees F.

Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.

Melt the butter margarine and dark chocolate together in a large heavy based pan over a low heat. (microwave)

In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well.

Fold in the flour and salt.

Then stir in the white chocolate. (three kinds of chips)

Beat just to combine and then scrape into the prepared pan.

Bake for about 25 minutes. (18 minutes)

You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.

Even with such a big batch you do need to keep checking on it; the difference between gooey brownies and dry ones is only a few minutes.

Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve.

and dotting with birthday candles as you go. Set alight and enjoy the festive scene.