BAKING cakes and sweet bakes CHOCOLATE

Chocolate Brownie

March 2, 2011

Chocolate Brownies
Rich. Chocolate. Brownies.

I bet you’re smiling already.

I haven’t met a person who didn’t get happy at the very thought of brownies. You don’t need me to tell you that they’re made with dark chocolate, heaps of cocoa, and are supremely addictive. Just the fact that they’re brownies gives them a ticket to your bookmark folder.

These brownies are Nigel Slater’s rather modestly titled ‘My Very Good Chocolate Brownies’ from his book the Kitchen Diaries. I’ve had this book for a while, but didn’t bake from it until today. Every time I pulled it out, I’d get distracted by his conversational commentary, and the baking took a backseat. These also popularly known as 24-carat brownies, simply because there are no nuts or flavourings of any kind, just pure muddy brownies.

Chocolate Brownies

My verdict: I’d expected a shiny crust, but I didn’t get that, and they left me greasy-fingered, but not in a bad way. They taste even better after a day. But then, I think that all brownies do. Gooey, with a brittle crust, they are rather dark with all that cocoa powder.

I do love the brownies from Baked, but I think my brownie preference is changing. I can’t decide if I like the gooey kind or the cakey kind. Not the kind that’s cakey, dry, and rubbery with a million air pockets like the kind you get in most pastry shops in the city, just the kind that is cakey owing to being lighter in texture. Maybe you can help me by pointing me to your favourite brownie recipe?

Chocolate Brownies

Muddy Chocolate Brownie Recipe

Adapted from: Kitchen Diaries, Nigel Slater (USA | UK | India)
Yield: 16 big pieces.


200g dark chocolate
60g flour
60g cocoa powder
½ tsp baking powder
250g butter
300g caster sugar
3 eggs + 1 egg yolk

9 inch/23cm square baking tin


  1. Preheat the oven to 180C/350F. Line the baking tray with parchment.
  2. In a small bowl, melt the chocolate over simmering water. Set aside.
  3. Sift the flour, cocoa powder and baking powder together. Set aside.
  4. In a bowl, mix the butter and sugar together until light and fluffy, then add the eggs.
  5. Stir in the melted chocolate until thoroughly incorporated, and then finally, fold in the flour, making sure that you don’t over mix the batter.
  6. Pour it into the pan, and bake for 20-25 minutes. Test with a skewer- it should come out sticky with brownie clumped up in places, and not look like smooth, raw batter. If still underdone, switch off the oven, and pop it back in for another five minutes. Anything more than that will ruin it, because brownies continue to cook in all that trapped heat even after they’re pulled out of the oven.
  7. Let it cool for at least an hour to get well defined pieces, or dive in with your spoon if patience isn’t one of your strongest points.


  • Reply Satya March 2, 2011 at 10:01 PM

    Wow these brownies look so tempting … can you pass me some : )
    Super Yummy Recipes

  • Reply Mandakini March 3, 2011 at 1:38 AM

    Looks gorgeous!! So decadent. Every time I try a new brownie recipe, i think its my favourite brownie recipe! Now I have three favourite brownie recipe. Definitely LOVING the Baked brownies right now though. Not too gooey, not too cakey. Will definitely try these. I usually adore walnuts in mine, do these taste as if they lack them?

    PS; Love your blue table top :-)

    • Reply The Purple Foodie March 3, 2011 at 9:50 PM

      Thanks, Mandakini – that’s the same way I feel about brownie recipes! I need to be more careful in calling it the ‘best’ because another recipe will come soon enough and take that title away. I do like walnuts in brownies the most; even though I’m a bigger hazelnut fan. Somehow, I didn’t think these lacked anything. I just scraped off the last crumbs of the brownie, and what I enjoyed the most about this recipe is the after taste that lingers on. Deep and chocolatey. I wouldn’t want that to get mixed with other flavours.

  • Reply Priya March 3, 2011 at 2:05 AM

    Cant take my eyes from ur clicks,soooooo delicious and absolutely irresistible brownies..

  • Reply Avantika A March 3, 2011 at 12:17 AM

    Yummm. The Fellow loves brownies. These go on my things-to-bake-asap list.

  • Reply Ramya March 3, 2011 at 11:47 AM

    You SAID IT!

    Just the thought of RICH.CHOCOLATE. BROWNIES..had me all SMILING!

    The pictures just make it better!!


  • Reply Meeta March 3, 2011 at 2:05 PM

    Always a winner in my brownie book! Chocolate always rocks!

  • Reply Lael Hazan @educatedpalate March 3, 2011 at 6:14 PM

    I think I have to test more brownie recipes to discover which one I like best. I too think they are often better the next day, and in our family we enjoy pure unadulterated chocolate, no nuts :)

  • Reply arjwiz March 3, 2011 at 7:51 PM

    This needs to be favourited!

  • Reply Nishi March 3, 2011 at 8:15 PM

    oohhhhh what yummy looking brownies. They look sinsuous!!!! :)

  • Reply Pudding Pie Lane March 3, 2011 at 8:18 PM

    These brownies make me happy :)

    My favourite recipe is from the Green & Black’s cookbook, though this recipe comes out pretty top too!

  • Reply Archana March 3, 2011 at 9:00 PM

    Wow lovely brownies. My kids will love them.Bookmarked

  • Reply Douxproject March 4, 2011 at 10:20 PM


    They look amazing! Just wondering though – where do you get these adorable looking chocolate chips? What are they called? They have to be better than those chunky bars you get everywhere.

  • Reply amish bed frames March 5, 2011 at 12:09 PM

    Your brownies are so nice. I like that you made it with pure chocolate. It turned out to be the nicest I have ever seen.

  • Reply Lola March 6, 2011 at 4:25 AM

    These brownies look wonderful and are going on my to do list.

  • Reply Find 100s of great easy recipes for international cuisine, cakes, breads and other snacks March 6, 2011 at 6:29 PM

    […] Brownies Blueberry Crumb Bars Double Chocolate Truffle Brownie Nigel Slater’s 24 Carat Brownies Snicker […]

  • Reply Neeraj Narayanan March 6, 2011 at 11:56 PM

    I just cant get over all these amazing things you make. Adopt me Shaheen! :P

    Quoting Oliver Twist, “Please Sir, would you pour me some more?”

    :) Keep it up girl, you are doing some real fine work.

  • Reply Nina March 7, 2011 at 5:16 AM

    Your brownies look wonderful! This is my first visit to your blog and so happy I did – it’s fantastic! Cheers.

  • Reply Karishma March 7, 2011 at 11:28 AM

    I loved the pic of the batter more than anything else :) whenever I bake a cake, I have to stop myself from eating up all the batter before it gets into the oven!! This one looks divine, delicious, delectable, irresistible-you’re right-its bookmarked!

  • Reply Pranita March 7, 2011 at 12:10 PM

    Lovely! :-)
    I now have something to try out over the weekend.

    Thanks a ton for sharing your wonderful recipes and being such a great inspiration that you are!

  • Reply joey March 7, 2011 at 8:32 PM

    They look deep and dark with is how I like my brownies…mmm!

  • Reply umesh derebail March 11, 2011 at 5:35 PM

    Nice brownie choco cake receipe……kudos

  • Reply Magpie March 15, 2011 at 6:50 AM

    My favourite brownie when I’m a hurry to bake something or need my chocolate fix NOW! is Alice Medrich’s best cocoa brownies and the Nutella Brownies which take like 5 mins to bake!
    I am also trying hard resisting baking (and then devouring like a starving wolf) the popular:
    Nick’s Supernatural brownies
    Audrey Hepburn brownies
    and David Lebovitz’s Dulche de leche marbled brownies!
    Seeing them pop up everywhere is pure torture!

  • Reply Apple Pie Pockets March 29, 2011 at 12:36 AM

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  • Reply neeti March 31, 2011 at 3:33 PM

    u know m actually gonna try these for some friends tonite…will let u know their reaction :)

  • Reply Sneha March 31, 2011 at 5:20 PM

    Hey Shaheen, this looks delicious!! Adding some chocolate chips to the dough just before baking would make it even yummier..all gooey oozing chocolate…sigh!

  • Reply msw March 31, 2011 at 6:04 PM

    This recipe looks great. I’d love to try it but I do not have the metric measuring equipment. Other recipes you have provided have both metric and cup/TBS measurements. Could you convert this one for an old school baker?

    • Reply The Purple Foodie April 2, 2011 at 6:40 PM

      Hey, I’m working on putting up a conversion table so I hope that helps. Using a scale is best since, for example, cocoa powder is less dense than flour.

  • Reply Chiksy June 1, 2011 at 7:27 PM

    Chocolate chips are oh so yummy. This brownie recipe will really melt into my mouth each bite i’ll take. I want this since it is muddy, stretchy and creamy. Wonderful blog!

  • Reply DJ September 18, 2011 at 7:28 PM

    is there a replacement for the eggs to make them eggless?

  • Reply Jo November 14, 2011 at 2:29 PM

    Made these yesterday and they are fab but a bit greasy. I know brownies are never going to be a low fat treat but these were almost sizzling!

  • Reply Siddhi January 1, 2012 at 8:52 AM

    Made these brownies yesterday. The result- Decadent, fudgey, droolworthy brownies. They were a little greasy though. Devoured 3 large squares today and they taste even better! Thanks for the recipe! Will definitely make them again very soon.

  • Reply Jenny February 11, 2012 at 6:18 AM

    Awesome recipe. Looks like it would be delicious :) Thanks so much for sharing.

    Here is brownie recipe you might like also.


  • Reply Amanda December 14, 2012 at 9:23 PM

    What do you mean by 3 eggs and one yolk? Does that mean that we use three whites of an egg and then one yolk aswell?

  • Reply Rashida January 30, 2013 at 10:32 AM

    Can I add cocoa powder instead of chocolate

  • Reply Crusty Hazelnut Loaf Cake | The Purple Foodie April 23, 2013 at 1:44 AM

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  • Reply padmini June 12, 2013 at 12:15 PM

    Hey shaheen!! Firstly congratulations on ur ticket to le corden bleu!! U truly inspire me to follow my own food dream!
    I tried these brownies and they were a hit! I got great reviews! Thanks for sharing such amazing recipes and do keep inspiring us :)

  • Reply puja September 24, 2013 at 3:35 PM

    love ur recipes….was trying out a eggless recipe n couldnt figure out a proper substitute…..i read sum place that 1/4 cup curds for each egg is a gud substitute…do i need baking powder too as a leavening agent ?

    • Reply Shaheen September 24, 2013 at 4:25 PM

      I’m afraid I can’t confirm if the substitution will work for brownies, because I always use eggs. In any case, when using yoghurt, which is already acidic it’s better to use baking soda, not baking powder.

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