Chocolate brownies

  • Serves: 12
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes


  • 250g/9oz golden caster sugar
  • 200g/7oz dark chocolate
  • 4 eggs
  • 100g/31/2oz butter, chopped
  • 100g/3 1/2oz plain flour
  • 30g/1oz cocoa powder
  • 1 tsp. baking powder
Chocolate brownies

This delicious recipe for chocolate brownies (and the photo) was kindly sent to Kitchen Geekery by Catherine Goode, a teacher from Scotland.

Brownies were introduced in the US towards the end of the 19th century, and became popular in the US and Canada during the first half of the 20th century. Brownies can be fudgey, or more cake-like and that's mainly determined by cooking time - this recipe leans towards the former.

You can top these with a thin layer of melted dark chocolate, or add 100g of chocolate chunks to the batter (Stage 5) if you want something even more indulgent.


  1. Preheat the oven to 180°C/350°F or Gas Mark 4, and grease and line a 22cm square baking tray with baking parchment.
  2. Using a bain-marie (a heat-proof dish placed over a pan of simmering water), melt together the butter the chocolate.
  3. Whisk the egg and sugar together until the mixture is fluffy.
  4. Fold the melted chocolate and butter into the egg and sugar mixture.
  5. A little at a time, sift in the flour, baking power and cocoa. Fold the sifted ingredients into the chocolate mixture, and mix until combined.
  6. The ingredients should, at this point, have combined to make a thick batter. Pour the mixture into the baking tray and spread out evenly.
  7. Bake in the oven for 20-25 minutes, or until the brownies have a hard outer layer and a soft centre.
  8. Leave to cool in the tray. When cooled remove from the parchment, and cut into 12 equal pieces.
Brownies were first created at the Palmer House Hotel, Chicago and the original recipe - which they still use - included an apricot glaze and walnuts.

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