And he even says ~ ‘No nuts, no flavourings, just a 24-carat brownie, as dense and fudgy as Glastonbury Festival mud. Whatever else you add is up to you’
And he is sooooo right! Really lovely just as it is! You won’t be disappointed.
300g Golden caster sugar
250g Chocolate (70% Cocoa solids)
3 large eggs plus 1 extra yolk
60g plain flour
60g finest quality cocoa powder
½ tsp baking powder
Pinch of salt
You will need a baking tin (23cm) non stick is best – or a small roasting tin.
Set the oven at 180*c/ Gas 4. Line the bottom of the tin with baking paper. Put the sugar and butter into food mixer and beat for several minutes, till white & fluffy. You can do this by hand if you have to but you need to give it a really good beating.
Break up the chocolate – keep 50g aside and melt the rest in Bain Marie – take off the heat when completely melted. Chop the remaining 50g into gravel sized pieces.
Break eggs into a bowl and beat lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt and set aside.
With the mixer running slowly add the beaten a little at a time, speeding up between additions.
Remove bowl from mixer and and mix in the melted and chopped chocolate with a large metal spoon. Lastly fold in the flour and cocoa mixture, gently but firmly – without knocking out any off the air.
Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 mins. The top will have risen slightly and the cake will appear slightly softer in the middle than at the edges. Pierce the centre of the cake with a fork; it should come out sticky but not raw.
If it is still raw pop it back in the oven for 3 more minutes. It will solidify a little on cooling and its yummy to have a slightly softer centre.
Leave to cool for at least an hour (if you can!) before cutting into squares.
Then get a cup of coffee – lock the door and dive in!
Thanks to Nigel Slater and his book ‘the kitchen diaries’ full of great recipes!(Try his hot chocolate puddings! Heavenly!)