Nigel Slater Chocolate Cookie Recipes

NIGEL SLATER'S VERY GOOD CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 180° C or 160° C in a fan oven.
• Line a 23cm square baking tin with baking paper.
• Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
• Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
• Remove the chocolate from the heat.
• Chop the rest into small pieces.
• Lightly beat the eggs and extra yolk in a bowl.
• Separately sift the flour, cocoa and baking powder with a bit of salt.
• With the machine running slowly, add in the eggs a bit at a time.
• Take the bowl from the mixer and add in the chocolate.
• Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
• Put the mixture in the tin and bake for 25-30 minutes.
• It will rise slightly and be a bit softer in the middle.
• A toothpick in the centre should come out a bit stick but not with raw batter on it.
• If not, bake until the batter is set.
• The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!