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.


baked

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.