These are the chocolatiest and, if baked just right, the fudgiest chocolate brownies in the history of the world – and no, I don’t believe that I am exaggerating. If you prefer a cakey brownie to a fudgey brownie, look away now.
These are dark, dense and, thanks to the melted chocolate, supremely and unapologetically indulgently, chocolatey. A mouthful of a phrase – which fits perfectly for this mighty brownie. These brownies are so good that they’ll be appearing in my new novel, Escape To Curlew Cottage.
They’re actually also, surprisingly, quite easy to make.
Originally from Nigella’s “Feast”, I’ve halved the original recipe and make them in a standard slice tin – outside measurements, in case you’re interested, 31 x 21 x 5.
Rather than measuring out 190g I also use a whole 200g block of dark cooking chocolate, which I attack with the rolling pin while it’s still in its packet to break it in into smaller pieces. By the time Sarah has stolen a shard or three I figure the weight is about right.
Oh, and you know that lovely almost meringuey crispness that you can get on top of brownies? If you beat the eggs and chocolate very well together you should get this.
Another thing, if you really love to keep the just out of the oven fudgieness without risking it firming up in the tin, just before you take them out of the oven put some cold water and ice in the bottom of a roasting tin and pop your brownies into that to cool. It will immediately stop the cooking process.
Anyways, here’s the recipe.
What you need:
- 190g unsalted butter
- 190g good quality dark chocolate.
- 3 eggs
- 175g caster sugar
- ½ teaspoon vanilla extract
- 115g plain flour
- ½ teaspoon salt
- 125 g milk chocolate buttons or milk chocolate bits. White chocolate also works well, but let’s face it, it isn’t really chocolate is it?
- Approx. 2 teaspoons icing sugar for dusting if you’re inclined to do this.
What you do:
- Preheat the oven to180C.
- Line sides and base of your slice tin.
- Melt the butter and dark chocolate together in a saucepan over low heat
- In a bowl beat the eggs together with the caster sugar and vanilla extract. I use my stand mixer for this
- Allow the chocolate mixture to cool a little (you don’t want scrambled eggs), then add to the egg and sugar mixture and beat well.
- Fold in the flour and salt. Then stir in the chocolate bits.
- Pour the brownie mixture into the prepared tin and give the beater and bowl to the one who has come out of her bedroom upon hearing the mixer finish.
- Bake for approx 25 mins. It will crack a little on top when it’s done.
- When cool, cut into squares and dust over with icing sugar if you can get to them before they’re eaten.
This recipe will also appear on my recipe blog – Brookford Kitchen Diaries…