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Perfectly squidgy chocolate brownies recipe

27 ratings

Master the perfect brownie with our tried-and-tested recipe. Nice and gooey in the middle but with a crisp edge, everyone will be asking for this chocolate brownie recipe! Lovely with a cuppa or served as an indulgent dessert with a scoop of ice cream. See method

Makes 16
Takes 45 mins plus cooling
324 calories / serving
Freezable
Vegetarian

Ingredients

215g butter, diced, plus extra for greasing
215g 75% Tesco Finest dark chocolate, broken into pieces
60g cocoa powder
165g caster sugar
190g light brown soft sugar
3 large eggs
100g plain flour

Each serving contains

Energy
1350kj
324kcal 16%
Fat
20g 28%
Saturates
12g 59%
Sugars
26g 28%
Salt
0.1g 2%

of the reference intake
Carbohydrate 31.4g Protein 4.1g Fibre 2.9g

Method

Preheat the oven to gas 4, 180°C, fan 160°C; grease and line a 20cm square baking tin.
Melt the butter, chocolate, cocoa powder and sugars in a heatproof bowl set over a saucepan of barely simmering water (making sure the water doesn’t touch the bottom of the bowl), stirring occasionally, for about 5 mins or until combined. Remove from the heat and set aside for 5 mins to cool slightly.
Beat in the eggs, one at a time, then fold through the fl our and a pinch of salt until no white streaks remain. Pour into the prepared tin and level the top.
Bake for 30 mins or until just set; they should still have a slight wobble in the centre. Cool completely in the tin before cutting into pieces. The brownies will keepin an airtight container for up to 5 days.

Tip: Brownies continue cooking after they’re removed from the oven, so the ‘clean skewer’ trick doesn’t apply here.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes