Nadiya Hussain has been a sensation ever since she won TV’s beloved “Great British Bake Off” in 2015. Now, with six cookbooks and two Netflix cooking series, “Time to Eat” and “Nadiya Bakes,” under her belt, she’s put all that sweet and savory wisdom into a new book.
The American version of her “Nadiya Bakes” cookbook is just out from Clarkson Potter publishing, with more than 100 recipes for everything from Raspberry Amaretti to a French Onion and Blue Cheese Tart — and these decadent brownies, which take about 40 minutes of prep time, plus overnight chilling.
Money Can’t Buy You Happiness Brownies
Makes 18 squares
INGREDIENTS
For the brownie base:
1 1/3 cups unsalted butter, plus more for greasing the pan
10½ ounces dark chocolate
5 large eggs
1½ cups plus 1 tablespoon dark brown sugar
1 teaspoon instant coffee mixed with 2 teaspoons hot water
1 cup plus 3 tablespoons all-purpose flour, sifted
½ cup cocoa powder, sifted
½ teaspoon salt
1 cup dark chocolate chips tossed with 1 teaspoon all-purpose flour
For the nutty center:
1⅓ cups chopped mixed nuts or hazelnuts
Two 9-ounce jars of dulce de leche
½ teaspoon salt
For the top:
12 ¾ ounces full-fat cream cheese
½ cup plus 2 tablespoons granulated sugar
2 large eggs
1¼ teaspoons almond extract
Finely grated zest of 1 orange
1 tablespoon all-purpose flour
Cocoa powder, for dusting
DIRECTIONS
Put the butter and chocolate in a small pot and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool.
Line the bottom and sides of a 9- by 13-inch baking pan with some parchment paper so that it comes ½ inch above the top of the pan, and lightly grease.
Heat the oven to 350 degrees.
Combine the eggs, brown sugar and cooled coffee in a large mixing bowl and whisk until the mixture is light, thick and fluffy. This should take 5 minutes with electric beaters. (Adding the coffee really enhances the flavor of the cocoa, and you won’t even be able to taste the coffee itself.)
Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter.
Mix the chocolate chips with the teaspoon of flour before mixing them into the batter until they’re well dispersed — this trick will prevent them from sinking to the bottom when you bake the brownies. Pour the mixture into the prepared pan and level off the top. Bake for 25 minutes.
While it is baking, toast the nuts in a large nonstick pan, stirring until they are a deep golden brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt and mix.
As soon as the brownies are baked, take them out of the oven and let cool completely in the pan. Spread the sticky nut mixture over the top and pop the whole thing in the freezer for 30 minutes.
Adjust the oven temperature to 325 degrees.
Make the cheesecake top by mixing the cream cheese, granulated sugar, eggs, almond extract, orange zest and flour together really well. Spoon and spread it into an even layer over the nut mixture and pop into the oven for about 50 minutes. As soon as the cheesecake is set in the center, allow to cool totally and chill in the fridge overnight. The wait will be worth it!
Dust with the cocoa, take out of the pan and cut into squares. Eat, eat, eat! (Note: Refrigerate any leftovers for up to four days.)
— Reprinted from NADIYA BAKES by Nadiya Hussain Copyright © 2020 by Nadiya Hussain. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
