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The Ultimate Chocolate Brownie

Prep Time:

10 minutes

Cook Time:

35 minutes

Serves:

9

Level:

Easy Peasy

This is:

Indulgent

Why I love this...

These are hands down the most delicious, rich and indulgent chocolate brownies I have ever eaten - and I don't even love brownies! I've been making them for years, it's my go-to recipe for bake sales, parties or just an afternoon treat with a friend. The best thing about them (aside from the taste of course) is that the recipe is super simple and pretty much foolproof, plus they are easy on the clean up as you're mixing everything in one pan.

PS: These don't exactly win a prize for healthiest snack, but that doesn't mean they don't have a place in life. I still consider them healthier than anything store-bought because they're homemade so you know there aren't any preservatives or additives. But more importantly they will bring you immense joy and that is important for health.

Ingredients

150g Dark chocolate

75g Milk chocolate

190g Unsalted butter (and the salt below, or use salted butter)

300g Soft brown sugar

3 Large eggs

100g Plain flour

35g Cocoa powder

1 Tsp Salt

1 Tsp Vanilla essence (optional)

9 Fresh raspberries (optional)

Equipment

  • Medium saucepan

  • Silicone spatula

  • Scale

  • Teaspoon

  • Sieve

  • Square 20x20cm baking tin

  • Baking paper


Appliances: Hob, Oven, Fridge

Preparation

  • Heat the oven to 180ยบ C fan or equivalent. Grease the baking tin with a little of the butter and then line with baking paper.

  • Add butter, chocolate, vanilla essence (if using) and sugar (in that order) to the pan and place it on a low heat to melt together, stirring regularly with the spatula so nothing ends up burning. Once melted, take the pan off the heat and let it cool for a minute.

  • Then add the eggs one by one stirring well after each until incorporated.

  • Sift over flour, cocoa powder and salt and then fold into the chocolate mixture. It'll be a really soft, almost liquid mixture, but don't worry, it will set.

  • Pour the mixture into the prepared tin using the spatula to scrape off the sides of the pan. Gentle shake the tin a couple of times to distribute evenly and then place the raspberries on top in a 3x3 grid.

  • Bake on the middle shelf for 30-35 minutes. It should still jiggle a tiny bit when you take it out. Let it cool to room temperature and then place the tin in the fridge for at least two hours (they can be eaten once cooled outside the fridge but they cut much better and become more fudgy in the fridge). 

  • Once chilled, remove from the tin, peel of the paper and cut into nine squares. Dust with icing sugar if you like , but that's for aestetic purposes only and they probably won't last long anyway ;-) 

  • Store at room temprature for up to 3 days. 

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