This brownie recipe is from the movie Notting Hill. Who remembers the scene where they fight over who will get the last brownie? Everyone had to give a reason why they deserved the last delicious brownie. (Disclosure: this post contains affiliate links)
Several years ago, I found this recipe for Notting Hill Brownies in the local newspaper. Years later I stumbled upon Marcy Goldman’s, The New Best of Better Baking book, from which the recipe came. I purchased the book, drawn in not only by its beautiful photographs, but by the intriguing recipes, (like this brownie recipe)
This book is well worth purchasing if you love baking, or are interested in becoming a better baker. Before Marcie dives into the recipes, she gives detailed information about equipment, ingredients and tips. From there, the book starts with breads, ranging from French and Italian loaves, and 12 grain to Sally Lunn and bagels. A whole chapter is reserved for flat breads and pizzas, because once you learn how to make pizza dough at home, you’ll never order from the pizza guy again!
These Notting Hill Brownies are in the chapter titled, The Corner Cafe, and includes several delicious brownie recipes, (besides this one) like Molten Caramel Cheesecake Brownies and S’mores Brownies! You can follow Marcy here for more Better Baking tips!
Nearly every night during the summer, there are concerts in the parks in the towns surrounding Pasadena.
We go to Garfield Park in South Pasadena on Sunday evenings to listen to our favorite bands and picnic with our friends. Everyone brings something to contribute to the meal.
These Notting Hill brownies are the perfect picnic dessert.
They are huge, and I probably shouldn’t tell you how many calories are in one brownie, because that would spoil the fun. Instead of making the extra-large size (15), I usually cut them smaller, which brings them down to a reasonable calorie and fat content for a treat.
Notting Hill Brownies
- Preheat oven to 350 degrees F.
- Blend melted butter with granulated sugar and brown sugar in bowl of large mixer. Add vanilla and eggs and blend well on slow speed until combined.
- Stir together cocoa, flour, baking soda, and salt in separate bowl. Fold into batter and blend well, scraping bottom of mixing bow to ensure ingredients are evenly combined, 2 to 3 minutes. Fold in nuts if using.
- Pour or spoon into 13×9 inch baking pan greased with cooking spray, and lined with parchment paper. Place pan on baking sheet. Bake at 350* until brownies are set ,and slightly firm but not dried out, about 40 to 45 minutes.
- Cool, then freeze 1 hour before cutting. To cut, unmold from baking pan. Peel of parchment paper. Cut into large blocks (about 2 1/2x3inches for 513 calorie version!) or smaller bars
- Wrap each in wax paper and keep refrigerated, bring to room temperature before serving.
- May be frozen for up to 1 month.
- Makes 15-24 brownies depending on how large or small you cut them.
Some of the items used in this post are available here at no additional cost to you for your convenience.
Looking for more dishes to take on a picnic?