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Nigel Slater’s Chocolate Brownies

November 18, 2011

Simple, delicious and perfect for winter. ’nuff said.

Just look at that. Crunchy on the top and gooey inside.

Nigel Slater’s Brownies

(original to be found on the Guardian website)

300g caster sugar
250g butter
250g chocolate (70% cocoa solids)
3 large eggs plus 1 extra yolk
60g plain flour
60g cocoa powder
½ tsp baking powder

Preheat oven to 180C (355F, gas mark 4)
Line a baking tin with greaseproof paper.
Beat the  sugar and butter until pale and fluffy.
Set aside 50g of the chocolate (chop it up into chunks of your preferred size) and melt the rest.
Sift together the flour, cocoa, and baking powder with a pinch of salt. Put aside.
Slowly mix the beaten eggs into the sugar/butter mixture.
Add the melted chocolate and the broken up chocolate.
Fold in the flour mixture as gently as possible.
Put the mixture into the cake tin and put it into the oven for 30mins at  180C (355F, gas mark 4)
It’s done when you can put a skewer into the middle and it comes away clean

Brownie and good coffee – the perfect match

 

I have Amy and Stephen (of Grainy’s Garden) to thank for alerting me to this recipe (and for making it so well that I couldn’t resist repeating it a week later).

We stayed with them when Mr B and I went to Cardiff for our 1 year anniversary  (hurrah) and had a fantastic evening full of great food, excellent tunes and general relaxing.  However, they also inadvertently alerted me to a major marital-failing on my part. Apparently I have never ever made brownies for Mr B. Shocking!

Obviously, that has now been rectified and I feel that our marriage can continue safely. Phew.

I’ll just tidy up those crumbs…

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One Comment leave one →
  1. November 22, 2011 11:34 pm

    That is one amazing looking brownie!! I’m always on the lookout for the perfect brownie recipe. Will definitely have to try this.

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