My Go-To Brownie Recipe

I love chocolate. I know I'm not alone when I say I love chocolate more than I love most other things in life. In fact, I love it so much that this is not the first, nor second, but THIRD brownie recipe to feature on this site! The first was slightly healthier than the others (a recipe which created 1/2 syn Slimming World choccy bites), but I must say that I think this recipe is the best of the bunch. I made these last weekend for my chocoholic boyfriend (I know, I'm such a good girlfriend!) and he loved them; they definitely have the chocolate expert's stamp of approval! If you want a bit of sweetness in your life with ingredients that you already have in your food cupboard, this recipe is for you.

Ingredients: (Makes 20-25)


300g dark chocolate
300g baking spread
400g caster sugar
5 eggs
180g plain flour
A pinch of salt
1/2 teaspoon of vanilla essence

Optional

Handful of walnuts
100g milk chocolate

1. Line a fairly big dish with greaseproof paper and preheat the oven to 180 degrees centigrade.

2. Break up the chocolate into squares, along with little cubes of the baking spread, and put in a heat-proof bowl. Place over a pan of simmering water and melt the two ingredients together, stirring occasionally to make sure both are totally combined.

3. In a separate mixing bowl, crack the eggs, add the sugar, sprinkle the salt and tip in the vanilla essence before combining together. Once the chocolate has had a little time to cool down slightly, add this to the egg-sugar mixture and mix thoroughly.

4. Lastly, sift in the flour and stir, making sure there are no lumps left. If you feel like it, add some walnuts for crunch or milk chocolate chunks for extra gooeyness at this stage. Pour the brownie mixture into the dish, making sure it is even and covers all corners, before popping in the oven for about 30 minutes. If you like your brownies super gooey, don't be worried if a skewer comes out with some of the mixture still on it; this would make a perfect dessert and prevent the brownies from getting too dry. You will particularly find this will be the case if you add extra chocolate chunks; liquid on the skewer or knife will likely just be this melted chocolate.

You can leave these to cool for a bit before chopping them up into chunks. I served these as cake bites and as a warmed up dessert, accompanied by some vanilla ice cream and a strawberry for extra sweetness. This original recipe can be found here.

Will you be giving this recipe a go?

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