Chocolate brownie
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These chocolate brownies are everything you want in a classic traybake — rich, fudgy, and deeply chocolatey with that perfect crackly top. They’re simple to make, wonderfully indulgent, and ideal for sharing… though they rarely last long once sliced.
A timeless bake that always satisfies a chocolate craving.
Serving Suggestions for Chocolate Brownies
- A scoop of vanilla, chocolate or salted caramel ice cream
- Lightly whipped cream or pouring cream
- Fresh berries (raspberries, strawberries or blueberries)
- Berry compote or cherry sauce
- A drizzle of chocolate, caramel or peanut‑butter sauce
- Warm custard for a cosy dessert option
- A dusting of icing sugar or cocoa powder
- Toasted nuts (pecans, walnuts or hazelnuts)
- A swirl of mascarpone or cream cheese frosting
- Greek yoghurt with honey for a lighter pairing
- A mug of tea, coffee or hot chocolate on the side
Chocolate brownie
Ingredients
- 200 g unsalted butter, diced
- 200 g dark chocolate, chopped
- 125 g caster sugar
- 125 g soft light brown sugar
- 3 eggs, lightly whisked
- ¼ tsp vanilla extract
- 75 g plain flour
- 50 g cocoa powder
Instructions
- Preheat the oven to 160°c / gas 3. Grease and line a 20.5cm (8in) shallow square baking tin.
- Combine the butter and chocolate in a large heatproof bowl. Place the bowl on top of a saucepan of gently simmering water and melt the butter and chocolate, stirring occasionally.
- In a mixing bowl, whisk together the eggs and sugar with an electric whisk until the mixture has doubled in volume and looks pale, usually around 5-8 mins.
- Pour the cooled chocolate mixture into the egg and sugar mixture, add the vanilla extract and fold together.
- Sift in the flour and cocoa on top of the mixture and fold in gently.
- Pour into the tin and bake for 25-30mins until just set on top and a knife comes out a little wet from the middle. Remove from the oven and let the brownie cool in the tin for an hour before turning out onto a chopping board. Cut into 12 square using a sharp knife.