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Nutrition Facts
Serving Size 1 (130g) Recipe makes 12 servings
Calories 569
Calories from Fat 414		(72%)
Amount Per Serving		%DV
	Total Fat 46.0g	70%
	Saturated Fat 27.8g	139%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 195mg		65%
Sodium 49mg		2%
Potassium 438mg		12%
Total Carbohydrate 45.5g		15%
	Dietary Fiber 8.1g	32%
	Sugars 25.6g
Protein 10.5g		20%
detailed view... how is this calculated?

London's Borough Market Chocolate Brownies

Recipe #390814 | 50 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: French Tart
Sep 18, 2009

Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies.

SERVES 12 , 12 Brownies (change servings and units)

Ingredients

400 g dark chocolate (at least 55 per cent cocoa solids)
325 g unsalted butter
6 whole eggs
2 egg yolks
300 g caster sugar
50 g cocoa powder
80 g plain flour

Directions

1
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 20cm-square baking tin with baking parchment.
2
Gently melt chocolate and unsalted butter together in a bowl over hot water until smooth then cool a little.
3
Whisk 6 whole eggs, 2 yolks and caster sugar together until pale. Fold the melted chocolate mix into the eggs. Sieve cocoa powder with plain flour then fold everything together until evenly mixed.
4
Pour into the prepared tin and bake for 25 to 35 minutes, or until slightly risen at the edges. Allow to cool completely in the tin.
5
Cut into 12 and indulge - you should have a thin crisp crust and a rich, gooey centre.

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Featured Reviews for This Recipe

From: Amanda in Adelaide

On Oct 18, 2009

This is an outstanding recipe, although really it is just a heart attack on a plate!! I made these for dessert for a lunch party and they were very popular. I worried that they may be a little too rich (just look at the ingredients!!!), but they were just perfect. Many thanks, FT, for sharing another keeper.

1 person found this review helpful

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From: *christie

On Oct 1, 2009

Oh my.....oh my.....wow! These were indescribably fantastic. I don't believe that I have the vocab to describe them Rich, decadent, sinful! Thank you for such a scrumptious tasty treat! I will definately make this again