Nigel Slater's Very Good Chocolate Brownies

10/19/2006 03:59:00 PM

I made Nigel Slater's Very Good chocolate brownies yesterday. I think the recipe appears in his book, The Kitchen Diaries, and is also available online, here. The words "Nigel Slater" preceding a recipe already indicate that it will be good; a recipe entitled "Nigel Slater's Very Good" recipe would, logically, be extremely good - somewhere in the realm of doubleplusextragood. I honestly think it would be impossible to be disappointed by any recipe from Nigel.

Now, back to the brownies. These are simple, plain, and incredibly decadent. A pure, "24-carat" brownie. They are also quite easy to make.

Firstly, cream 250g butter and 300g golden caster sugar until supersmooth, white and fluffy. Lightly beat 3 eggs and an egg yolk, and slowly add to the creamed mixture. Then add 50g chopped dark chocolate...

...and 200g melted dark chocolate, and fold in with a large metal spoon.

Lastly, you fold in 60g plain flour, 60g cocoa and 1 tsp baking powder, gently but firmly.

Spread the (very thick, dark and rich) mixture into a 23cm x 23cm greased and lined tin...

mixture in tin

... and bake for 30 minutes until just set, but still gooey and soft. It's important not to overcook it, and it gets firmer as it cools. (I think this is because all the chocolate in there solidifies as the brownie gets colder). It smells absolutely amazing in the oven; if you bake these (and I insist that you give them a try!), your kitchen will smell just as good as you'd imagine Willy Wonka's factory to be.


Once it's cool enough, you can flip it out and cut it up.

I dusted them with icing sugar to make them look pretty, but this is hardly necessary.

Stack of brownies - check out the amazing contrast between crusty exterior and dense, "peat-bog" interior.

pyramid thereof

These brownies are brilliant! I was afraid they might be a bit boring, what with having no nuts inside, but they are perfect just as they are. They would be perfect for a gift, but only if you don't eat them all yourself first.

Nigel Slater rocks.

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  1. Sarah - I agree - they are delicious. I have trouble deciding my favourite: these; Nigella's snowflake ones; or the usual kind with nuts and dried fruit. I have come to the conclusion that they are all different and thus can all be favourites in their own right.
    I am a cheat.

    Anyway these are making me drool...

  2. I have never tried a Nigel Slater recipe before. These look so good though. If only I wasn't on a diet...

  3. Well done, Sarah, they look perfect! This is my absolute fave brownie recipe, Nigel's a star!

  4. Anonymous4:12 PM

    Aren't they lovely? These were my namesday cake this winter - I brought them to work... our IT guy (he is such a sweetie) said that you could die eating these and think you had gone to heaven! So easy to do - I have shared the recipe with friends (who don't cook from cookbooks in English) and they all recognise these brownies as a superstar in the cake world!

    I have said this time and again - Nigel and Nigella are cooks for cooks!

  5. Thanks guys!

    Hey DG,

    I was surprised I liked these brownies so much - as I'm usually really keen on nuts.

    But these were so good, I think Nigel might have converted me to the no-nuts camp as well!

    xox Sarah

  6. Anonymous6:30 AM

    Wow Sarah! These look amazing... I think I'll be making some very soon!

    I found your page via Nigella's forum and think it's great - well done!

  7. Those pics are driving me crazy! Thank goodness I just remembered there is one last slice of chocolate hazelnut cake in the freezer, unless someone got there first! Must go check ...

  8. Anonymous2:52 PM

    It doesnt say what degrees to put it on!! GRR

  9. Hi Ash,

    As you can read in the first paragraph of this post, I already included a link to the full recipe, which has oven temperature and other details.

    Here it is again.,,1235755,00.html

    Hope you enjoy making the brownies!

    xox Sarah



My email address is sarahcooks [at] hotmail [dot] com.