website hit counters


Nigel Slater's 24-carat brownie

Sunday, July 20, 2008

Nigel Slater's 24-carat brownie

250g Organic brown sugar
200g Butter
250g Chocolate (70% dark chocolate)
3 Eggs
60g Flour
60g Cocoa powder
1/2 tsp Baking powder
How to make Nigel Slater's 24-carat brownie
1. Preheat the oven to 180C. Line the bottom of the baking tin with butter.

2. Cream sugar and butter together in an electronic mixer. Increase the speed until achieving a white and fluffy texture. It's important to cream the mixture till it appears or else the brownie will turn out too moist.

3. While creaming, break chocolate into pieces and save 50g aside. Melt the chocolate in a bowl suspended over a pan of simmering water. Becareful not to place the bowl into the water. We don't want to get boiling chocolate here. Chop the 50g of chocolate into rough pieces.

4. Sift flour, cocoa powder and baking powder into a small bowl. Break the eggs into a small bowl, use a fork to whisk it gently.

5. Pour in the eggs into the wet mixture with the machine in a low speed. Stop after the eggs have incorporated. Fold in the flour mixture and chocolate bits using a large spoon gently. Pour everything into the baking tin and bake for half and hour.

Do note that the brownie is very moist. Thus, even after inserting a fork in the middle of the brownie, it will appear sticky but clean. Leave it to cool for at least an hour before serving. Be patient or else you'll ruin the best.

It's fantastic as a dessert with vanilla ice cream.

Recipe based on Nigel Slater's Kitchen Diaries, with a little alteration of my own.