Chocolate brownies

Chocolate Brownies
This delicious recipe for chocolate brownies is a luxurious treat for the senses, the chocolate has not been used sparingly!
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 even top the chocolate brownies with a thin layer of melted dark chocolate, or add 100g of chocolate chunks to the batter if you want something even more indulgent.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12


  • 250 g golden caster sugar
  • 200 g dark chocolate
  • 4 eggs
  • 100 g butter (chopped)
  • 100 g plain flour
  • 30 g cocoa powder
  • 1 tsp baking powder


  • Preheat the oven to 180°C/350°F or Gas Mark 4, and grease and line a 22cm square baking tray with baking parchment.
  • Using a bain-marie (a heat-proof dish placed over a pan of simmering water), melt together the butter the chocolate.
  • Whisk the egg and sugar together until the mixture is fluffy.
  • Fold the melted chocolate and butter into the egg and sugar mixture.
  • 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.
  • The ingredients should, at this point, have combined to make a thick batter. Pour the mixture into the baking tray and spread out evenly.
  • Bake in the oven for 20-25 minutes, or until the brownies have a hard outer layer and a soft centre.
  • 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.