Best ever classic chocolate brownies

  • serves 12
  • A little effort

A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients (we’ve included three suggestions in the recipe). This recipe uses a square tin, but you can use an oblong or even round cake tin provided it is roughly the same size – just keep an eye on the brownie, you may need slightly less or more time than the recipe states.



  • butter 100g, chopped
  • dark chocolate 200g, chopped
  • eggs 4
  • golden caster sugar 250g
  • plain flour 100g
  • baking powder 1 tsp
  • cocoa 30g


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.

  • Step 3

    Whisk the eggs and sugar together until the mixture is light and fluffy.

  • Step 4

    Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.

  • Step 5

    Fold this in to give a fudgy batter.

  • Step 6

    (To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)

  • Step 7

    Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.

Additional Information

Looking for alternative brownie recipes? Check out our top brownie recipes here

Nutritional Information

  • Fat 14.7g
  • Carbs 40.5g
  • Fibre 0.9g
  • Protein 4.25g
  • Salt 0.3g