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Rich Chocolate Brownies

There's nothing better, more enjoyable, than chocolate, which is why I always ensure I eat at least one piece a day. This brownie recipe gives a twist to the classic bake. By incorporating dark chocolate with cocoa powder, the result is a rich and deep flavour. Guaranteed to hit the spot for chocoholics like me.

Makes 24

Hands-on Time 30 minutes

Baking Time 30-35 minutes

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300g Dark chocolate (minimum 70%)

300g Caster sugar

300g Unsalted butter (softened)

100g Plain flour

50g Cocoa powder

1/4 tsp Fine sea salt

4 Eggs, medium

1/4 tsp Coarse sea salt



Heatproof bowl


Tea towel

2 Mixing bowls

Wooden spoon


Baking pan, deep sided (25cmx20cm)

Baking parchment

Sharp knife

Preheat the oven to 170°C/150°C(Fan)/325°F/Gas mark 3.

Fill the saucepan with enough water so it doesn't touch the bottom of the heatproof bowl when placed over the pan.

Remove the bowl.

Put the pan over a medium heat and leave until the water is simmering.

Break the chocolate up and place into the bowl.

Put the bowl over the pan and turn down the heat.

Using the spatula, stir the chocolate until melted.

Remove the bowl and place on a tea towel whilst you get on with making the brownie mix.

Add the caster sugar followed by the softened butter into the mixing bowl.

Cream together using the wooden spoon.

Sieve together the flour, cocoa, and fine sea salt over the second mixing bowl.

Add one egg to the creamed butter and combine, followed by some of the flour mix.

Repeat, alternating, until all of the eggs and flour have been incorporated.

Add the melted chocolate and combine using the spatula, scraping the sides of the bowl to ensure it's all thoroughly mixed.

Line the baking pan with baking parchment.

Spoon the mix into the pan, smoothing out with the spatula.

Sprinkle the coarse sea salt over the top.

Bake on a middle shelf in the oven for 30-35 minutes until the top is dull and mottled. The brownies should be soft to the touch and yet have a tiny bit of resistance. If you want squidgy brownies bake for only 30 minutes.

Remove and leave the brownies to cool in the tin.

If you want brownies with really clean and neat edges, chill them further in the fridge before cutting up.


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