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Cakes

Chocolate Brownies

This is the easiest chocolate brownie recipe. It's everything you want in a brownie – fudgy, dark and chocolatey. Serve these brownies warm with a scoop of vanilla ice cream and you'll understand what happiness is.

Makes 20

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients to make 20

  • 225g
    Butter (preferably unsalted)
  • 450g
    Caster sugar
  • 140g
    Dark chocolate, broken into pieces
  • 5
    Medium eggs
  • 110g
    Plain flour
  • 55g
    Cocoa powder

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 20x30cm baking tin with baking paper.
  2. Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
  3. Beat in the eggs, then stir in the flour and the cocoa powder.
  4. Pour the brownie batter into the prepared tin and bake for 30–35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
  5. Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm squares when only just warm, or completely cool.

Notes

The secret to making the best, fudgy, squidgy brownie is not to overbake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they'll set up on cooling. Too firm and they will be more cakey than fudgy.

You can easily make them gluten-free by swapping in gluten-free flour. If you'd like to jazz them up with nuts, chocolate chips or both, add these after the addition of the eggs, when the batter is somewhat cooler and will not melt the chocolate straight away.