Nigel’s chocolate brownies
(from Elyce123’s recipe box)
Source: delicious. November 2005
Prep time: 15 minutes
Cook time: 30 minutes
Serves 12 people
Categories: November
Ingredients
- 300g unrefined caster sugar
- 250g softened butter
- 250g chocolate (70% cocoa)
- 3 large eggs, plus 1 extra egg yolk
- 60g plain flour
- 60g finest-quality cocoa powder
- 1/2 tsp baking powder
Directions
-
Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a 23cm square cake tin with baking paper.
-
Put the sugar and butter into the bowl of a food mixer and beat for a few minutes, until white and fluffy. This can be done by hand, but the mixture needs to be really soft and creamy.
-
Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest of it in a bowl over, but not touching, a pan of simmering water. As soon as the chocolate is completely melted, remove it from the heat. Chop the remaining 50g into gravel-sized pieces.
-
Lightly beat the eggs and extra yolk into a bowl. In a separate bowl, sift together the flour, cocoa and baking powder with a pinch of salt. With the machine running slowly, introduce the beaten eggs, a little at a time, speeding 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 without knocking any of the air out.
-
Scrape the mixture into the cake tin, smooth the top and bake for 25-30 minutes. It will have risen slightly and appear slightly softer in the middle.