About this recipe: These are such fabulous brownies that I'm submitting Slater's method, with a few of my own tips. No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).
funintheoven
Ingredients
Serves: 12
- 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
- A 23x23cm, preferably non-stick, or a small roasting tin
Method
Prep:30min › Cook:30min › Extra time:10min › Ready in:1hr10min
- Preheat the oven to 180 C / Gas 4.
- 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. Scrape the mixture into the prepared cake 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.
