Chocolate brownies

A few years ago, I wasn’t a big fan of chocolate desserts. I thought they were too sickly, and would have chosen a fruity option every time. But then my husband introduced me to chocolate brownies, and I’m now a complete convert. Don’t get me wrong, I still adore an eton mess or tarte au citron, but a beautifully made brownie now certainly gives the fruity puds a run for their money.

The difficulty with chocolate brownies is getting them just right. For me, they have to be gooey on the inside and have a shiny, almost paper-like top which cracks when you bite into it. Mmm… The ultimate foodie disappointment is a dry brownie, surely?

So this recipe is one that is tried and tested in my household. It’s easy to make, doesn’t take too long to bake, and you end up with delicious, incredibly moreish brownies. This is not one for the dieters amongst us, as you definitely won’t be able to stop at one slice. I did warn you…!

You will need:

  • 185g butter, plus extra for greasing
  • 185g dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 275g golden caster sugar
  • 3 large eggs
  • Icing sugar for dusting
  • OPTIONAL: milk and/or white chocolate chips


  1. Melt the butter and dark chocolate together in your preferred way, then leave to cool.
  2. Preheat the oven to 180C. Grease a 20x20cm baking dish or tin with butter [line with baking paper as well if using a tin].
  3. Whisk the eggs with the sugar until creamy and thick. If the mixture leaves a trail on the surface as you pull the whisk out, it’s ready.
  4. Fold in the melted chocolate mixture, taking care not to knock out too much air.
  5. Then fold in the flour and cocoa in the same way. The mixture may look dry and dusty for a while, but persevere! It should end up thick and smooth, with a fair few air bubbles.
  6. Add the chocolate chips if you are using them.
  7. Pour batter into the dish and bake for approx. 25 minutes, until the top is shiny and crisp and the sides are starting to shrink away from the dish. [Don’t worry if it still seems a bit wobbly, it will firm up as it cools.]
  8. Leave to cool for as long as you can resist, then cut into squares, dust with icing sugar and enjoy with a scoop of quality vanilla ice-cream.










There’s also many variations you can do to this recipe; try adding raspberries or cranberries, drizzling salted caramel over the top or making a marbled white and dark chocolate version. It’s easy to get creative once you’ve mastered the basic recipe.

P.S. Did anyone notice the cute star baker apron that I was given for Christmas? 😀

Are you tempted to try this bake at the weekend?


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