Chocolate brownie

“Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven! ”


  • 250 g quality dark chocolate (70%)

  • 250 g unsalted butter

  • 4 large free-range eggs

  • 250 g golden caster sugar

  • 2 heaped tablespoons self-raising flour

  • 2 heaped tablespoons quality cocoa powder


  1. Preheat the oven to 180ºC/350ºF/gas 4.

  2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.

  3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.

  4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.

  5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.

  6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.

  7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.


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