Nigel Slater's Very Good Chocolate Brownies

Recipe by Sackville
READY IN: 50mins




  • Preheat the oven to 180° C or 160° C in a fan oven.
  • Line a 23cm square baking tin with baking paper.
  • Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
  • Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
  • Remove the chocolate from the heat.
  • Chop the rest into small pieces.
  • Lightly beat the eggs and extra yolk in a bowl.
  • Separately sift the flour, cocoa and baking powder with a bit of salt.
  • With the machine running slowly, add in the eggs a bit at a time.
  • Take the bowl from the mixer and add in the chocolate.
  • Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
  • Put the mixture in the tin and bake for 25-30 minutes.
  • It will rise slightly and be a bit softer in the middle.
  • A toothpick in the centre should come out a bit stick but not with raw batter on it.
  • If not, bake until the batter is set.
  • The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!