Snow Flecked Brownies Recipe

For a long time this was my go-to brownie recipe – they are sweet, gooey, super chocolatey, and easy to make. This recipe is based on Nigella Lawson’s recipe so I don’t claim it as my own but I do have a few variations. I like to use it as a canvas and add different ingredients such as nuts instead of white chocolate, after all I believe in being creative and tweaking things if it works for you.

I have to insist that this is the best brownie recipe that I have come across, but then again it is Nigella’s and she can do no wrong! These snow flecked brownies are a one way ticket to chocolate overload, but it is brownie heaven. I have also made these with macadamia nuts, raisins and dried cranberries, as variations of this recipe which uses white chocolate.

Snow Flecked Brownies Recipe
Yield: 12 Servings
Difficulty: Easy
Cooking time:


  • 200 g butter
  • 125 g chocolate, 55% cocoa
  • 75 g chocolate, 70% cocoa
  • 125 g caster sugar
  • 75 g soft brown sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 125 g plain flour
  • 100 g white chocolate chips (optional)
  • pinch of salt
  • 7 oz butter
  • 4½ oz chocolate, 55% cocoa
  • 2¾ oz chocolate, 70% cocoa
  • 1¼ cup caster sugar
  • ¾ cup soft brown sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 cup all purpose flour
  • 3½ oz white chocolate chips (optional)
  • pinch of salt


  1. Preheat the oven to 180C (355F)
  2. Melt the butter and dark chocolate in a pan over a slow heat or on a water bath.
  3. When melted allow to cool for a few minutes.
  4. Beat the eggs and sugar together in another bowl, together with the vanilla, until the sugar dissolves in the eggs.
  5. Add the melted chocolate and slowly mix together until combines.
  6. Sieve the flower and salt into the mixture. This is quite important as you can fold in the flour to combine, it will keep it light and fluffy and will prevent any clumping of the flour.
  7. Fold in the white chocolate chips.
  8. Grease a 20cm by 20cm (8 inch by 8 inch) tray and line with parchment paper.
  9. Pour the mixture, and bake in the oven at 180C (355F) for 25 minutes.
  10. The top should look solid, it may have even cracked and lightened in colour, but that is OK.
  11. Allow to cool in the tray for about 15 minutes and then remove from the tray and allow to cool on a wire rack
  12. Once cooled completely remove the parchment paper, cut into 12 pieces.
  13. Dust with icing sugar to serve and enjoy!

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