As far as I can remember, I have LOVED chocolate, and lately I have been craving for something sweet and chocolaty in the evenings, so I turned to Nigel Slater and cooked up a (and froze) a batch of his divine Chocolate Brownies.
- 300g soft brown sugar
- 250g butter
- 250g chocolate (70 per cent cocoa solids)
- 3 large eggs plus 1 extra egg yolk
- 60g flour
- 60g finest quality cocoa powder
- ½ tsp baking powder
- Muffin tin
Prep: 30min › Cook: 30min › Extra time: 10min › Ready in: 1hr10min
- Preheat the oven to 180 C.
- 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. Spoon the mixture into the prepared muffin 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.
These divine brownies were made in my new stand mixer by Judge – and I absolutely love it! Check it out here.