Chocolate Brownie Recipe

Chocolate Brownie Recipe

Chocolate Brownie Recipe

This chocolate brownie recipe has become a firm favourite in our household. And since making them, we’ve never found one that matches.

The problem is, now you need to be quick if you want one.

Image credit: courtesy of voraorn at

Chocolate Brownies

Unlike some chocolate brownies, these are not dry. In fact, I managed to over cook them one day by thirty minutes and the they were still gooey in the centre.  Of course, that’s no excuse for you to do the same!

Whenever my wife decides to make these, you can guarantee to hear somebody calling out “Mum, can I help you, pleeeeeeeeese! That will be because there’s plenty of chocolate to eat in the process.


Before you start making these chocolate brownies, you’ll need to do a few things first, like…

  • Pre-heat the oven – Turn your oven onto Gas mark 4, 180ºC or 350F
  • Grease your tin – Grease your 23cm (9inch) baking tin and then line it with baking paper. This will prevent your brownies from sticking.


Portions x 36

Butter                                               x 250g
Dark Chocolate (70% Coco)              x 275g
Caster Sugar                                     x 275g
Large Eggs                                        x 3
Vanilla Extract                                   x 1tsp
Plain Flour                                         x 225g

RELATED:  Blackberry and Apple Crumble Recipe


  1. Place a saucepan of water on the stove and bring to the boil. In a bowl (that’s big enough to sit on top of the saucepan), add the chocolate and butter and place it on top of the saucepan.
  2. Melt the chocolate and butter, occasionally stirring them together.
  3. In a separate mixing bowl, whisk together the sugar, eggs and vanilla extract until they become light and fluffy.
  4. Whisk the chocolate and egg mixture together until thoroughly mixed.
  5. Then fold in the flour with a metal spoon, making sure not to knock out the air.
  6. Scoop the mixture into the prepared tin and cook for about 20-25 minutes in the middle of the oven.
  7. When testing with a knife, remember that the centre should be a bit gooey.
  8. When cooked, leave the cake in the tin for about ten minutes before turning out. Once cooled, remove the paper and cut into 36 squares (8×4).


If your cookies last long enough, you can keep them in an air-tight container for up to six days.

Alternative Recipes

Raspberry and White Chocolate Brownies – coming soon!


Harrison enjoyed making these Chocolate Brownies. I’m surprised that there was any mixture left to bake off.


Get the Book

Complete Children's Cookbook


This Recipe has come from  Complete Children’s Cookbook (DK) Now re-published with a different cover, you can get your hands on a copy in the UK from Amazon from £19.90 (new) or from (£14.01) used. 

Alternatively, you can go directly to DK (£19.99)

RELATED:  St.Clements Cake

If you live overseas, there are plenty of copies available on eBay in Canada or Australia.





Share this Recipe

This recipe was shared on linky #wineandboobs.

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  • These look really lovely! I love brownies, but call me fussy I don’t care for the ones with nut in! I know I’m fussy! So these are really up my street. Certainly looking forward to the white chocolate & raspberry brownie! Popped over from Food Porn Thursday.
    Angela x

    • Martin

      Trust me, they are really nice to eat too. I will let you know when I’ve posted the White Chocolate & Raspberry Brownies. They’re quite a nice alternative.
      Thanks for taking the time to comment. See you next week on #foodpornthursdays

  • These look great! I love all the pictures you put at the end!

    • Martin

      Hi Lavinia,

      Thanks for taking the time to post a comment. The boys just love cooking, Harrison more so than Joshua. Let me know if you try them.

      Once again, many thanks for taking the time to comment.


  • We are big brownie fans in my house too!! Sounds like a great recipe. Love the photos of your son the MasterChef! Thanks so much for linking up with #foodpornthursdays

    • Martin

      Hi Becky. These taste as good as the sound, trust me. if you ever get to make this recipe, please do share your experience. Oh! And great news, my wife (minus Harrison) has made the White chocolate and Raspberry Brownies this weekend so I’ll get typing, ready for #foodpornthursdays.


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