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  • 350g dark chocolate (50-60% cocoa)-Bournville is best!
  • 250g unsalted butter, cut into pieces
  • 3 large eggs
  • 250g dark muscovado sugar
  • 85g plain flour
  • 1tsp baking powder
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    Method

    • step 1

      Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
    • step 2

      Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
    • step 3

      Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
    • step 4

      Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
    • step 5

      Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!
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    Comments, questions and tips (9)

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    Overall rating

    A star rating of 5 out of 5.8 ratings

    Bflannery

    I’ve been making these brownies for years and everyone loves them. I do cook them for longer than stated. I normally check them after 45 mins and sometimes add another 10-15 mins. They are still lovely and squidgy on the inside. They should still wobble a little bit when they come out of the oven…

    gbd94MtAc1SwX

    question

    Can I change the sugar to light brown & caster? As I just wanted to make a plain brownie this time, but I know this recipe is perfect. Will they still be chewy if I do this?

    goodfoodteam avatar
    goodfoodteam

    Hi, thanks for your question. Yes you can swap the sugars. We haven't tested it so can't guarantee the exact texture will stay the same. We hope this helps. Best wishes, BBC Good Food Team.

    daniel178

    tip

    Absolutely amazing recipe, if you don't want really rich brownies (I did) I would recommend using a bit less chocolate than stated. I added hazelnuts and almonds which worked beautifully (use around 100g)

    goldie3

    A star rating of 5 out of 5.

    This is a delicious recipe. I have been using this same recipe for close to 10 years, which is originally from the Good Food book 'Cakes and Bakes'. It is renowned through our local school community and I have regularly been requested to bake them. They think I'm a fabulous baker, but it's just a…

    mariabudgen

    A star rating of 5 out of 5.

    Excellent straightforward recipe that tasted great and went down well with all the family. The only issues I had were not having a 9 inch square tin, so I used a 7x11 inch rectangular tin, so nearly the same volume, but it still burst over the top and dripped into my oven. It also took around 20…

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