How to make chocolate brownies
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.
Method
Step 1:
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Step 2:
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Step 3:
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Step 4:
Sieve in the flour and fold in until the mixture is smooth.
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.
Step 6:
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
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 (softened)
- 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
Nutritional Information
per 56g- 291cal Energy
- 17g Fat
- 10g of which Saturates
- 31g Carbohydrates
- 28g of which Sugars
- 2.6g Protein
- 0.09g Salt
Recipe Reviews
omg these brownies were so squidgy! Baking another batch tomorrow as theyre all gone hehe
The most amazing brownies I’ve ever made. I do half light musc and half dark musc for the perfect rich flavour. Sooooo fluffy after I whisked my eggs up!
Melt in the mouth good. I slightly under bake mine and let them firm up when they cool. So oozy and gooey. You’ll want to eat the whole batch
Wow! Finally got round to making these and they did not disappoint. Gooey and rich!
My first ever attempt at making these. So easy and delicious and the group I made them for absolutely loved them 😋
Out of this world! These brownies are by far the best I have tried. Think the Billington's sugar gives them so much flavour. I under baked them by five minutes and let them just sit on the kitchen surface in the tin until they were completely cooled and they were the perfect brownie feel.
Ingredients
For the Brownie
- 200g Unsalted butter (softened)
- 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
Nutritional Information
per 56g- 291cal Energy
- 17g Fat
- 10g of which Saturates
- 31g Carbohydrates
- 28g of which Sugars
- 2.6g Protein
- 0.09g Salt