I am constantly in search of brownie recipes to try and consulted my cookbooks in search of inspiration. I wanted a recipe with lots of chocolate and not too many eggs. This recipe from Nigel Slater’s Kitchen Diaries convinced me I should try more of his recipes. It is superb. Fudgy, dense, moist and rich.
I simplified his method somewhat. Electric beaters, multiple bowls, extra egg yolks and sifting weren’t for me. Sometimes I strayed too far, misreading golden castor sugar as raw sugar and stirring in white chocolate chips when the mixture was too hot. When will I learn! Yet the brownies were wonderful. I like to think they would have St Nigel's blessing.
Previously on Green Gourmet Giraffe:
This time last year: Pear and walnut muffins
This time two years ago: Entertaining with Fritters and Smoothies
This time three years ago: Spicy slices and bean cuisine
adapted from the Kitchen Diaries
- 250g butter
- 200g dark chocolate (70% solids), broken up
- 300g castor sugar
- 3 eggs
- 60g plain white flour
- 60g cocoa
- 50g dark chocolate chopped
- 40g chopped walnuts (optional)
Melt butter and 200g dark chocolate together in microwave. Add sugar, then eggs, then flour and cocoa, then chopped chocolate and walnuts, stirring after each addition. The mixture should be thick and glossy.
Pour into prepared cake tin and bake for 30-45 minutes until a skewer inserted into the middle of the brownie comes out with sticky mixture on it but not gooey uncooked cake mix. Leave another few minutes. Remove from oven and cool in tin. Cut into small squares as it is very rich.
On the Stereo:
Son of Evil Reindeer: the Reindeer Selection