This brownie recipe makes 12 large servings or up to 24 regular servings. It takes around an hour to complete this recipe.


  • 300g Unsalted Butter
  • 300g Dark Chocolate (70% cocoa solids) broken into pieces
  • 5 large Free-Range Eggs
  • 450g Granulated Sugar
  • 1 tbsp Vanilla Extract
  • 200g Plain Flour
  • 1 tsp Salt


  • Preheat oven 180C. Line a baking tin (I sometimes a 12 x 8in traybake tin or a 10 inch square) greaseproof paper or baking parchment.
  • Melt the butter and chocolate using bain-marie technique, or melt together in a non-metallic bowl in the microwave for 2 minutes, stirring every 30 seconds. Set aside to cool.
  • In a separate bowl beat the eggs, sugar and vanilla together until mixture is thick.
  • Pour the chocolate-butter mix into the egg and sugar mixture. Stir until well combined.
  • Sift the flour and salt into the mixture, and mix until smooth.
  • Pour the chocolate brownie mixture into the baking tin and place in oven for 20-25 minutes or until the whole top has formed a light crust and cracked a little. It should not wobble but will be gooey on the inside.
  • Leave to cool for 15-20 minutes, cut into portions.
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Recipe adapted from elizabethdhokia