Nigella Lawson’s emergency brownies recipe is a hassle-free treat ready in 20 minutes

If you’re craving a quick treat but don’t have the time or patience for traditional , ’s “emergency” brownies are the perfect solution.

With just a handful of simple ingredients, you can whip up a batch of gooey, chocolatey goodness in no time—whether for unexpected guests or just to satisfy your own cravings.

This , from Nigella’s cookbook ‘At My Table’, simplifies the usual baking process, making it ideal for those hectic days when you need a sweet fix.

It makes “two generous squares or four more modest rectangles” and can be prepared from scratch in as little as 20 minutes. This take on the classic dessert is perfect for those who prefer a fudgy consistency, and it can be served straight from the tray or turned into sundaes.

According to Nigella, you can simply “squidge into glasses with ice cream, pour a little maple syrup over and sprinkle with chopped walnuts” for a more indulgent dessert.

Nigella Lawson’s quick brownies recipe

Ingredients

50 grams soft unsalted butter

50 grams soft light brown sugar

One 15ml tablespoon (25g) maple or golden syrup

Three 15ml tablespoons (35g) plain flour

Three 15ml tablespoons (20g) cocoa

A quarter teaspoon Maldon sea salt flakes

One large egg (at room temperature)

One teaspoon vanilla extract

50 grams walnut pieces

50 grams dark or milk chocolate chips (as preferred)

Method

Preheat the oven to 170°C (150°C for fan ovens) or 325°F. In a small, heavy-based saucepan, combine the butter, sugar, and maple or golden syrup. Heat gently, stirring occasionally, until the butter melts and the sugar dissolves. Remove the pan from the heat.

In a separate bowl, mix together the flour, cocoa powder, and salt with a fork. Then, add this dry mixture to the melted butter and sugar, stirring with a wooden spoon or spatula until smooth and fully combined.

Whisk the egg and vanilla together by hand, then stir this into the mixture in the pan. If necessary, give it a quick final whisk to ensure everything is well blended before folding in the nuts and chocolate chips.

Pour the thick brownie batter into a foil baking tin, approximately 18 x 11 x 5 cm (7 x 5 x 2 in). Bake for 15-20 minutes, or until the edges start to pull away from the sides and the top appears slightly dry around the edges.

Once baked, transfer the tin to a wire rack and let the brownies cool for 20-30 minutes. This allows them to set enough for easy cutting, while still warm and soft enough to enjoy.

For smaller portions, you can cut each square in half, but if you prefer them more indulgent, keep them as generous squares.