Recipe // Nigel Slater’s ‘Very Good’ Chocolate Brownies

Being a household of chocolate lovers, I can safely say that this chocolate brownie recipe from Nigel Slater is more than very good. It’s simply delicious!

Adapted from the brilliant first volume of his Kitchen Diaries, Nigel Slater’s brownie recipe is, in his own words, “No nuts, no flavourings, just a 24-carat brownie recipe, as dense and fudgy as Glastonbury mud”  and I wholeheartedly agree.

True to his word, the minimal use of flour makes the brownies less cake-like and more dense and fudgy; just perfect for the chocoholics amongst us!


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* 300g golden caster sugar
* 250g butter, softened
* 250g chocolate (70 per cent cocoa solids)
* 4 eggs – 3 large eggs plus 1 extra egg yolk
* 60g plain flour
* 60g finest quality cocoa powder
* ½ tsp baking powder
* Pinch of salt

You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.


1. Preheat the oven to 180°C/160°C fan/Gas 4.

2. Grease the baking tin and  line the bottom with baking parchment.

3. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy.

4. Meanwhile, 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.

5. Break the eggs into a small bowl and beat them lightly with a fork.

6. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl.

7. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions.

8. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon.

9. Lastly, fold in the flour, cocoa powder, baking powder and salt gently and firmly, without knocking any of the air out.

10. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30/35 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 the cake will continue to cook as it cools, so if it appears a bit wet, don’t worry.

11. Leave the cake to cool on a wire rack before slicing.

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