About this recipe:These are such fabulous brownies that I'm submitting Slater's method, with a few of my own tips. No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).
A 23x23cm, preferably non-stick, or a small roasting tin
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Method Prep:30min › Cook:30min › Extra time:10min › Ready in:1hr10min
Preheat the oven to 180 C / Gas 4.
Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.
Beat the sugar and butter using electric beaters for several minutes until white and fluffy.
Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With your boyfriend holding the beaters on a low speed, introduce the beaten egg a little at a time, having him speed up in between additions.
Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon.
Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry.
While this is an excellent recipe on the whole (I'd say it makes the best brownies I've ever tasted), there's an inaccuracy in the ingredients as listed here compared to the same one posted elsewhere on the web. This calls for 300 grams of 'soft brown sugar' as opposed to 300 grams of golden caster sugar.
I noticed something wasn't quite right when trying to follow the instruction to beat the sugar and butter until 'white and fluffy'. Realising that no amount of beating was ever going to make that happen, I checked this against the recipe that I used last time on the Guardian website (posted by Nigel Slater himself) and noted the discrepancy, but pressed on so as not to waste an entire pack of butter.
Thankfully the brownies still turned out very well, but I do strongly recommend that caster sugar be used. I found the brown sugar gave the brownies a malty aftertaste and a slight grittiness that I wasn't so keen on. - 09 Feb 2013
I made these as per recipe and they came out great ! The only problem is that I cant decide if I actually like them or not .. They have a smooth fudgy texture , yet are incredibly light .. The problem is they taste soooo grown up due to all the dark chocolate. I must admit though that they are pretty good straight out the freezer with a mug of coffee. I also added some pecans to half the mix .. they were good too. - 31 Mar 2011
Used different ingredients.
I've made these with both 70% choc and dark belgian choc (50%) both were gorgeous but as I have quite a sweet tooth the 50% ones were my favourite. The darker ones were more sickly, though were devoured in an evening when I left them in the kitchen at uni so evidently still delicious - 07 Jan 2010