If there's one thing the twin deities of Nigel and Nigella disagree about, it's brownies. Slater reckons his is the "crumbliest, gooiest brownie recipe ever" but, of course, it's not – Nigella's is. With six eggs and 375g butter, what lies beneath the surprisingly crisp crust is something more akin to a baked fudge than anything which could be politely eaten with one's hands, which is probably the whole point – I expect she eats it messily, and in a crumpled silk dressing gown.
Aside from the richness of the ingredients, the lack of a raising agent is telling: no baking powder is allowed to lighten the load here – this is pure, unadulterated, chocolatey goo. It's got many fans, but, although I court the contempt of brownie lovers everywhere with this admission, for me it's too much.
Unlike Nigel's recipe, which seeks to trap air in the mixture before baking, Nigella's method melts the chocolate and butter together, and then quickly stirs in the eggs and dry ingredients to give a smooth, glossy batter. This technique obviously helps keep things nice and dense – if you like that kind of thing.