The basis for this recipe came from Nigel Slaters ‘A Year in the Kitchen’ cookbook. I’ve simplified the baking process and have specified specific chocolate brands/products that I really think makes the difference between ‘chocolate brownies’ and ‘REALLY chocolaty chocolate brownies’!
300g golden caster sugar
100g unsalted butter
150g salted butter
250g chocolate (70 per cent cocoa solids) – has to be Green & Blacks cooking chocolate!
3 large eggs plus 1 extra egg yolk
60g plain flour
60g finest quality cocoa powder (Green and Blacks orange cocoa powder is the best!)
1/2 tsp baking powder
You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.
1. Set the oven at 180°C/Gas 4. Line the tin (bottom and sides) with baking paper.
2. 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 chunky pieces and leave to one side.
3. Put all of the ingredients (except the chunky choc pieces) in to the bowl of a food mixer and beat for a few minutes until mixed and creamy.
3. Add in the choc pieces and give a final quick blitz.
4. Scrape the mixture into the 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 after cooling, so if it appears a bit wet, don’t worry, that’s a good thing!
5. Leave on the side to cool, and then transfer to the fridge overnight.
This is also great if placed in individual pots and then serve hot and gooey with some double cream or custard. Mmmmmm