Nigel Slater's Very Good Chocolate Brownie Recipe

//Nigel is right: these are very good chocolate brownies.  There was no need to try to discover my own recipe in this regard, as his already suits me. Not too sweet, but just rich, fudgey, chocolatey goodness. A delightful treat for this Valentine’s Day.

Nigel Slater’s Very Good Chocolate Brownie Recipe

Serves 12

300g sugar

250g butter

250g cocoa solids, 70-85%

3 eggs, plus 1 extra yolk

60g plain flour

60g cocoa powder

½ teaspoon baking powder

Pinch of salt


Preheat oven to 350 degrees Fahrenheit.  Prepare a 9 X 9 baking dish by lining with a piece of parchment paper.  Be sure that once filled, the paper can rest over the sides of the pan.

In an electric mixer, combine sugar and butter.  Mix until light and fluffy.  

In a double boiler, melt 200g of the cocoa solids.  Remove from heat and set aside. With the remaining 50 grams, chop into small bits.

Break eggs into a small bowl and whisk.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.  

Slowly begin adding eggs to the sugar and butter mixture, speeding up mixer in between additions.  Remove the bowl from the mixer.  Add in melted chocolate and chocolate bits. Finally, fold in flour mixture.  

Pour brownie mix into the prepared pan and bake for 25 to 30 minutes.  Pierce the center with a fork.  It should be sticky still, but not raw.  Let cool for about an hour.


//Cook’s Note:  I used 85% cocoa solid this time around, but any dark chocolate will do just fine.  The darker the chocolate the deeper and slightly more bitter the flavor.  Chocolate that is between 70-85% are rich in antioxidants and nutrients. A little extra bonus for this treat!

Recipe from Nigel Slater’s Kitchen Diaries