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The Ultimate Chocolate Brownie

20 Reviews

  • Vegetarian

About the bake

Get ready for the ultimate chocolate brownies. We use Billington’s Unrefined Dark Muscovado Sugar and believe us when we say these make the most indulgently rich and gooey chocolate brownies. You will never look at another brownie the same way.

Once you’ve mastered the recipe, go wild exploring new flavour combos. Try swapping the chocolate for chocolate orange segments for yummy chocolate orange brownies.

How to make Caramac Brownies:

Caramac lovers: Break 6x 30g bars into the brownie mix right before baking. Once baked, drizzle a melted 30g bar over the top.

How to make Biscoff Brownies:

Bonkers for Biscoff? Dollop 200g Biscoff spread into the brownie mix, right before baking. Break up 5 Biscoff biscuits and place the pieces on top of the brownie batter. Bake for 20 minutes extra.

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55Total Time
20Prep Time
35Bake Time
16Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.

  2. Step 2:

    Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

  3. Step 3:

    Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

  4. Step 4:

    Sieve in the flour and fold in until the mixture is smooth.

  5. Step 5:

    Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.

  6. Step 6:

    If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.

  7. Step 7:

    Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.

     

    If you love this recipe, why not take it to the next level and make these brownie, cookie and salted caramel bites?

Ingredients

  • For the Brownie

    • 200g Unsalted butter
    • 350g Dark chocolate
    • 3 Free range medium eggs
    • 250g Billington's Unrefined Dark Muscovado Sugar
    • 50g Allinson's Self Raising White Flour

Utensils

  • Square baking tin 20 x20cm
  • Sauce pan

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