Best EVER Chocolate Brownie Recipe

After telling you all about the history of Afternoon Tea I thought it was only fitting I shared one of my favourite cake recipes with you all.

As many of you know I love to bake, when the children were little and napped and went to bed at 6.30pm, my kitchen was like Great British Bake Off! Now they’re older and I’m an Uber most evenings and weekends, it’s not quite so much. However, this is a firm favourite in our house, it’s super easy and it makes gorgeous squidgy brownies for all the family to enjoy!

Cuts into approx. 16 squares – that’s 2 each in our house!

INGREDIENTS

185g unsalted butter

185g good quality dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 large eggs

275g golden caster sugar

Turn the oven to 180 degrees Celsius. Grease your 20cm square tin, ideally grease and use baking parchment as it will stop anything sticking.

METHOD

I know you’re meant to use a bain-marie, but I never do (I’m a lazy cook). I use a saucepan on a very low heat – melt the butter and dark chocolate, stir occasionally to mix them. Leave the mixture to cool to room temperature.

Sieve your plain flour and cocoa powder into a bowl.

Chop your white and milk chocolate into chunks.

Break your eggs into a large bowl and tip in your golden caster sugar. Mix these together, you can do this by hand or it’s much easier with an electric whisk. You want the mixture to be really pale and have doubled in size.

Pour the cooled chocolate mixture over the eggy mousse and gently fold together, be gentle!

Then gently fold in the flour mixture, careful not to over mix.

Finally, gently stir in the chocolate chunks.

Then pour the mixture into your greased tin and make sure it’s level.

Bake in the oven for 25 minutes. You will know when the brownie is done as it will have a shiny, papery crust and the sides will just be beginning to come away from the tin. If it’s still wobbly in the middle, it’s not quite done, give it another few minutes.

Cool the brownie in the tin. Once cool, cut into squares and enjoy!