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


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.