Nigel Slater's 24-carat brownie

OPEN SOURCE FOOD
7Ingredients
65Minutes
980Calories

Ingredients

US|METRIC
  • 250 grams brown sugar (Organic)
  • 200 grams butter
  • 250 grams chocolate (70% dark chocolate)
  • 3 eggs
  • 60 grams flour
  • 60 grams cocoa powder
  • 1/2 teaspoon baking powder
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    Directions

    1. 1. Preheat the oven to 180C. Line the bottom of the baking tin with butter.
    2. 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. 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.
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    NutritionView More

    980Calories
    Sodium19% DV450mg
    Fat78% DV51g
    Protein22% DV11g
    Carbs44% DV133g
    Fiber28% DV7g
    Calories980Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat30g150%
    Trans Fat
    Cholesterol265mg88%
    Sodium450mg19%
    Potassium460mg13%
    Protein11g22%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate133g44%
    Dietary Fiber7g28%
    Sugars101g202%
    Vitamin A30%
    Vitamin C
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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