London, UK


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May 19, 2017

Perfect Chocolate Brownies




Really simple to make, crunchy on outside and gooey on the inside, substitute gluten free flour if you are wheat intolerant.



200g plain chocolate (70% cocoa solids) chopped into small pieces

125g unsalted softened butter

275g light muscovado sugar

1 tsp vanilla extract

2 large eggs, beaten

100g plain flour (or gluten free flour)

2 tbsp cocoa powder



01.Preheat the oven to 180°C/fan 160°C/gas 4. Grease and baseline a 20cm square cake tin with baking paper. Put half the chocolate into a heatproof bowl, set over a pan of gently simmering water and allow to melt slowly. Remove the bowl from the heat and allow to cool while making the mixture.

02.Put the butter in a large mixing bowl and, using a wooden spoon or electric hand mixer, beat until soft and creamy. Add the sugar and vanilla extract, and continue beating until the mixture is soft and fluffy.

03.Gradually beat in the eggs then sift over the flour and cocoa. Spoon over the melted chocolate and stir everything together thoroughly. Stir in the rest of the chopped chocolate pieces and then poor the mixture into the prepared tin.

04.Bake in the preheated oven for 25-30 minutes until firm to the touch but still soft and gooey in the centre. The brownies will continue to cook as they cool. Leave to cool in the tin and then remove from the tin using the paper to lift them out and cut into 16 squares. Eat warm or at room temperature.