a chocolate brownie cake

only been out the oven for 20 minutes and my whole house smells of chocolate!

can’t wait for it to cool down so i can have a bit with a cuppa

oh my god!

That sounds delish!!! Was it completely homemade or from a packet? and does it have nuts in it??

Bet that would be gorge’ with a side of cream!

*Jealous*

oh it was completely homemade

no nuts, just pure gooey chocolatiness

i can post the recipe if you like?

Completely homemade! - That makes it sooo much more satisfying!

If you wouldn’t mind, i’d love to see the recipe, thank you very much.

So where is my piece then. you know you want to share with me really

This is a Nigel Slater recipe, the only thing i do different is use the whole 250g bar in the cake, stir in chocolate chunks and put melted chocolate on the top once it’s cooled

No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).

300g golden caster sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
½ tsp baking powder

You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.

Set the oven at 180°C/Gas 4. Line the bottom of the baking tin with baking parchment. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy.

Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.

Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don’t worry.

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