So, brownies: overdone? maybe. Well I'm quite particular when it comes to brownies; not too soggy, not too dry, crispy edge etc. So, where better to turn than trusty Nigel Slater for a recipe. He gets this kind of thing. And I can safely say he gets it right again. This is where I'm going to turn for brownies from now on.

• 300g Caster Sugar
• 250g Butter
• 250g Dark Chocolate
• 3 Eggs & 1 Yolk
• 60g Plain flour
• 60g Cocoa Powder
• Half teaspoon Baking Powder

• Preheat oven to 180°C and line a 22cm square tin.
• Beat butter and sugar together throughly.
• Break the chocolate up and melt 200g of it, set aside to cool slightly. Chop the remaining.
• Gradually beat in the eggs into the butter and sugar, then mix in all the chocolate.
• Fold in the sifted dry ingredients, then pour into the tin.
• Bake for 30 minutes until slightly risen and a skewer comes out slightly less than clean. Cool before cutting up.
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