Try this twist on a brownie, or make our classic chocolate brownies, beetroot brownies and Oreo brownies.


  • 200g dark chocolate, broken into chunks
  • 100g milk chocolate, broken into chunks
  • 250g butter
  • 325g soft light brown sugar
  • 5 tbsp malted milk powder or Horlicks
  • 4 large eggs
  • 150g plain flour
  • 50g cocoa powder
  • a couple of pinches sea salt flakes
  • to serve ice cream


  • STEP 1

    Heat the oven to 180c/160c fan/gas 4 and line a 20 × 30cm baking tin with baking parchment. Put the chocolate, butter, sugar and malt powder in a saucepan and gently melt together, stirring occasionally. Lift off the heat and leave for 5 minutes before the next stage.

  • STEP 2

    Beat the eggs, one by one, into the chocolate mixture with a wooden spoon. Sieve over the flour and cocoa and stir in. Scrape into the tin and scatter with a couple of pinches of sea salt flakes – just a little. Bake for 30 minutes on a middle shelf, then cool completely before cutting into squares, or chill overnight for slightly firmer brownies. Serve with a scoop of ice cream.


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