Nigel Slater's 24-carat brownie Recipe

Nigel Slater's 24-carat brownie


250g Organic brown sugar
200g Butter
250g Chocolate (70% dark chocolate)
3 Eggs
60g Flour
60g Cocoa powder
1/2 tsp Baking powder

How to make Nigel Slater's 24-carat brownie

1. Preheat the oven to 180C. Line the bottom of the baking tin with butter. 

2. Cream sugar and butter together in an electronic mixer. Increase the speed until achieving a white and fluffy texture. It's important to cream the mixture till it appears or else the brownie will turn out too moist. 

3. While creaming, break chocolate into pieces and save 50g aside. Melt the chocolate in a bowl suspended over a pan of simmering water. Becareful not to place the bowl into the water. We don't want to get boiling chocolate here. Chop the 50g of chocolate into rough pieces.

4. Sift flour, cocoa powder and baking powder into a small bowl. Break the eggs into a small bowl, use a fork to whisk it gently. 

5. Pour in the eggs into the wet mixture with the machine in a low speed. Stop after the eggs have incorporated. Fold in the flour mixture and chocolate bits using a large spoon gently. Pour everything into the baking tin and bake for half and hour. 

Do note that the brownie is very moist. Thus, even after inserting a fork in the middle of the brownie, it will appear sticky but clean. Leave it to cool for at least an hour before serving. Be patient or else you'll ruin the best. 

It's fantastic as a dessert with vanilla ice cream. 

Recipe based on Nigel Slater's Kitchen Diaries, with a little alteration of my own.
  • candres
    candres says

    Hi from Venezuela! Excelente receta! El pasado fin de semana buscaba una receta para hacer brownies, y me encontre con esta página, segui tu receta al pie de la letra, y resulto todo un exito. También le hice un pequeño cambio, asi que le puse un poco de nueces trituradas junto con los 50grs de chocolate. Tengo unas fotos de como quedó el brownie. PD: Forgive me for writing this in Spanish!

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