Nigel Slater's Very Good Chocolate Brownies

Nigel Slater’s Fudgy Brownies Recipe - Irresistibly Chewy & Chocolatey

Yesterday, I discovered that I had officially completed my CTJT course and earned a Diploma in Food Journalism. Honestly, I was grinning from ear to ear like the Cheshire Cat—half disbelief, half pure joy. It’s incredible how achieving a goal you’ve been quietly working toward for months can make the world feel just a little brighter. There’s a sense of accomplishment, a tiny weight lifted, and a rush of excitement that makes even mundane tasks feel celebratory.

Of course, no milestone—no matter how big or small—is complete without a little indulgence. And what could be more fitting for a day like this than a decadent chocolate treat? Enter Nigel Slater’s Very Good Brownies. This isn’t just any brownie recipe; it’s the one that friends and fellow bloggers have been whispering about for years. Jane swears, “you will never go back,” while Katy insists she “cannot recommend them highly enough.” Even Nigel himself describes them simply:

“No nuts, no flavourings, just a 24-carat brownie recipe, as dense and fudgy as Glastonbury mud.”

With that ringing endorsement, I set about preparing the ingredients: 250g of chocolate, rich cocoa, golden caster sugar, butter, eggs, and a touch of flour and baking powder. The act of measuring, melting, whisking, and folding becomes almost meditative—the smell of melting chocolate swirling with sugar filling the kitchen, teasing the senses, and making it impossible not to sneak a taste of the glossy, rich batter.

When the timer finally rang and I lifted the tin from the oven, the brownies were glossy on top, slightly soft in the center, and smelled like pure happiness. I couldn’t resist slicing one immediately, the fudgy texture yielding to my knife in a perfect, gooey cut. Every bite was a celebration—a little reward for hard work, a testament to patience, and, of course, a huge chocolate hug for the soul.

Sitting down with a slice and a cup of tea, I savoured not just the brownie, but the moment itself. A quiet sense of pride, a dash of indulgence, and the knowledge that sometimes, the simplest pleasures are also the most profound. These brownies are more than a dessert—they’re a reminder to celebrate life’s small victories with something delicious, comforting, and completely chocolatey.

And so, whether you follow Nigel’s recipe exactly or play with your own variations, one thing is certain: fudgy, chewy chocolate happiness awaits. Always use the best chocolate you can get your hands on—the difference is remarkable, and the indulgence is entirely worth it.

Nigel Slater's Very Good Brownies

Prep: 25 mins | Cook: 35 mins | Total: 1 hour | Yield: 1 batch

Ingredients

300g golden caster sugar
250g butter
250g chocolate (50g chopped separately)
3 large eggs + 1 extra egg yolk
60g flour
60g cocoa powder
1/2 tsp baking powder
Pinch of salt

Instructions

1. Preheat oven to 180°C/Gas 4. Line a 23cm x 23cm brownie tin with baking paper.
2. Beat sugar and butter until fluffy.
3. Melt most of the chocolate over simmering water; reserve 50g chopped.
4. Beat eggs lightly; sift flour, cocoa, baking powder, and salt together.
5. Slowly mix eggs into butter/sugar mixture. Fold in melted and chopped chocolate.
6. Gently fold in flour mixture without knocking out air.
7. Pour into tin, smooth top, bake 30–35 mins. Centre should be slightly soft.
8. Cool slightly before slicing. Brownies firm up as they cool.

Tip: Don’t overbake; fudgy brownies are best slightly gooey in the centre.

Variations & Twists

Add 50g chopped nuts such as walnuts or pecans for extra crunch.

Swirl in 2 tablespoons of peanut butter for a nutty twist.

Top with fresh raspberries or a sprinkle of orange zest for a seasonal lift.

For a dairy-free option, substitute butter with vegan butter and use dairy-free chocolate. 

💡 Handy Hints & FAQs

Storage: Keep brownies in an airtight container for 3–4 days to maintain freshness.

Freezing: Freeze slices individually for up to 2 months; thaw before serving.

Make-ahead: Prepare the batter a day in advance and bake when ready.

Chocolate choice: Always use quality chocolate for the best fudgy texture.

Fudgy texture: Minimal flour keeps brownies dense and gooey.

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