1/2 Photos of Nigel Slater's Very Good Chocolate Brownies
These are so fudgy and definitely live up to their name -- pure heaven in a slice! The recipe was published in Delicious magazine, November 2005. I had to bake these a bit longer than indicated the first time I made them because I used a slightly smaller pan but since then I picked out a bigger one and they've come out perfectly. I have sometimes used chocolate chips instead of a chocolate bar.
My Private Note
Units: US | Metric
- 1Preheat the oven to 180° C or 160° C in a fan oven.
- 2Line a 23cm square baking tin with baking paper.
- 3Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
- 4Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
- 5Remove the chocolate from the heat.
- 6Chop the rest into small pieces.
- 7Lightly beat the eggs and extra yolk in a bowl.
- 8Separately sift the flour, cocoa and baking powder with a bit of salt.
- 9With the machine running slowly, add in the eggs a bit at a time.
- 10Take the bowl from the mixer and add in the chocolate.
- 11Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
- 12Put the mixture in the tin and bake for 25-30 minutes.
- 13It will rise slightly and be a bit softer in the middle.
- 14A toothpick in the centre should come out a bit stick but not with raw batter on it.
- 15If not, bake until the batter is set.
- 16The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!
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Nutritional Facts for Nigel Slater's Very Good Chocolate Brownies
Serving Size: 1 (91 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 423.3
- Calories from Fat 286
- Total Fat 31.7 g
- Saturated Fat 19.3 g
- Cholesterol 113.1 mg
- Sodium 159.5 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 5.8 g
- Sugars 25.4 g
- Protein 6.7 g