Nigel Slater’s Chocolate Brownies are made with butter, golden caster sugar, high-quality chocolate, eggs, flour, and cocoa powder. This easy brownie recipe creates rich, fudgy brownies with a perfect balance of a gooey center and a slightly crisp top.
It takes about 50 minutes to make and serves 12 people, making it a great treat for chocolate lovers.
Ingredients Needed:
- 300g golden caster sugar
- 250g butter
- 250g chocolate (50g set aside for later)
- 3 large eggs + 1 extra egg yolk
- 60g flour
- 60g high-quality cocoa powder
- ½ tsp baking powder
- Pinch of salt
How To Make This Chocolate Brownies:
- Preheat the oven: Set the oven to 180°C (Gas 4). Line a 23cm x 23cm brownie tin with baking paper.
- Cream the butter and sugar: Beat the butter and sugar together in a food mixer until light and fluffy.
- Melt the chocolate: Break 200g of the chocolate into pieces and melt it in a bowl over simmering water. Remove from the heat once melted.
- Chop the remaining chocolate: Finely chop the remaining 50g of chocolate into small pieces.
- Prepare the eggs: Lightly beat the eggs in a small bowl.
- Mix the dry ingredients: Sift the flour, cocoa powder, baking powder, and a pinch of salt together.
- Combine the eggs and chocolate: Slowly add the beaten eggs to the butter mixture while mixing. Once combined, stir in the melted chocolate and chopped chocolate.
- Fold in dry ingredients: Gently fold in the flour and cocoa mixture, being careful not to deflate the batter.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 30-35 minutes, until the top has risen slightly and the middle is still soft but set.
- Check doneness: Insert a fork into the center—it should come out sticky but without raw batter. The brownies will firm up slightly as they cool.
Recipe Tips
- Melt the chocolate carefully: Make sure to melt the chocolate slowly over simmering water. If it gets too hot, it might burn and ruin the taste.
- Be gentle when mixing: When you add the flour and cocoa, mix carefully. Overmixing can make your brownies dense and heavy.
- Don’t overbake: Check the brownies for around 30 minutes. The center should be soft but not raw. Brownies continue to firm up as they cool.
- Let them cool before cutting: Give the brownies time to cool completely before cutting. This makes it easier to slice and helps them set properly.
How To Store Leftovers
Store the brownies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 50mg
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g
Try More Nigel Slater Recipes:
- Nigel Slater Banana Loaf
- Nigel Slater Plum Crumble
- Nigel Slater Christmas Cake
- Nigel Slater Banana Bread
Nigel Slater Chocolate Brownies
Description
Nigel Slater’s Chocolate Brownies are made with butter, golden caster sugar, high-quality chocolate, eggs, flour, and cocoa powder. This easy brownie recipe creates rich, fudgy brownies with a perfect balance of a gooey center and a slightly crisp top.
Ingredients
Instructions
- Preheat the oven: Set the oven to 180°C (Gas 4). Line a 23cm x 23cm brownie tin with baking paper.
- Cream the butter and sugar: Beat the butter and sugar together in a food mixer until light and fluffy.
- Melt the chocolate: Break 200g of the chocolate into pieces and melt it in a bowl over simmering water. Remove from the heat once melted.
- Chop the remaining chocolate: Finely chop the remaining 50g of chocolate into small pieces.
- Prepare the eggs: Lightly beat the eggs in a small bowl.
- Mix the dry ingredients: Sift the flour, cocoa powder, baking powder, and a pinch of salt together.
- Combine the eggs and chocolate: Slowly add the beaten eggs to the butter mixture while mixing. Once combined, stir in the melted chocolate and chopped chocolate.
- Fold in dry ingredients: Gently fold in the flour and cocoa mixture, being careful not to deflate the batter.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 30-35 minutes, until the top has risen slightly and the middle is still soft but set.
- Check doneness: Insert a fork into the center—it should come out sticky but without raw batter. The brownies will firm up slightly as they cool.
Notes
- Melt the chocolate carefully: Make sure to melt the chocolate slowly over simmering water. If it gets too hot, it might burn and ruin the taste.
- Be gentle when mixing: When you add the flour and cocoa, mix carefully. Overmixing can make your brownies dense and heavy.
- Don’t overbake: Check the brownies for around 30 minutes. The center should be soft but not raw. Brownies continue to firm up as they cool.
- Let them cool before cutting: Give the brownies time to cool completely before cutting. This makes it easier to slice and helps them set properly.
Nigel Slater Chocolate Brownies