My Chocolate Brownie Recipe 

I often bring spare baking to school with me, as there is simply no way for my household to eat it as quickly as I bake it. This means I sometimes receive requests from my friends, whether for something I haven’t previously brought to school, or a favourite. More often than not, the request will be for my chocolate brownies, and although I am commonly asked for the recipe, it can be difficult to explain exactly how I make them, as my recipe has developed slightly from the original one I used over time. 
I sat down this week and thought about what recipe to share, and I realised that this is quite a complicated recipe. It doesn’t require too much skill, but takes time as there are several parts to it. Despite this, they are definitely worth it, and taste absolutely delicious! 
I bake these brownies in a traditional 8″ x 10″ traybake tin, but I have also used a 9″ x 12″ tin before. It just depends on how thick you like your brownies. If you want to double the recipe (which I frequently do), you will need a much larger bowl, but also I recommend using two tins rather than one larger one, otherwise the baking isn’t always even, and can leave some raw or burnt areas. I have never tried halving, but assume it would be difficult to find an appropriate tin size. The brownies do however last for up to two weeks in an airtight container (tried and tested) which is plenty of time to eat them!
Good quality chocolate is the best way to guarantee amazing brownies – I use any supermarket brand of cooking chocolate chips, but for the dark chocolate I recommend ‘Dr Oetker’ if you can get hold of it. Using milk and white chocolate chips makes the brownies look much better, but I’m sure they would taste great with only one.
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Total Time: 55 minutes
Servings: Depending on size, makes approx. 30 brownies
  • 185g unsalted butter
  • 185g dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g golden caster sugar
  • approx. 50g white chocolate chips/chunks
  • approx. 50g milk chocolate chips/chunks
Preheat the oven to 350F/18C/160C fan. Don’t forget to do this, and line your traybake tin!
Melt the butter and dark chocolate. Cut the butter and chocolate into small pieces, and melt in a glass bowl over a pan of boiling water (make sure the bowl doesn’t touch the water), stirring frequently until melted. Remove from heat once melted to cool slightly.
Beat the eggs. Crack all three eggs into a large bowl, and using either a stand mixer or an electric hand whisk beat them until pale and they have doubled in volume. This is the most important step, and stops the brownies being too dense.
Mix eggs and melted chocolate/butter. Pour the chocolate/butter mix into the beaten eggs, and fold using a figure of eight motion. Take your time, as it’s important not to knock too much air out.
Sieve the dry ingredients and fold in. Place the bowl on weighing scales with a sieve on top and set to zero. Pour in the flour and cocoa powder, shake to pass through the sieve, and fold using a figure of eight motion. It will look way too floury, but bear with it. Stop mixing before you think you should!
Stir in chocolate chips. Pour in the chocolate chips and fold ion, again taking care not to knock out too much air.
Bake! Pour into the lined tin and bake in a preheated oven for 25 minutes. Gently shake the tin, and if the brownie wobbles at all give it five more minutes. A skewer should come out of the centre clean when it is ready.
ENJOY!! – Allow to cool in the tin, then slice into squares and store in an airtight container for up to two weeks. I doubt they will last that long though!
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