Master the Art of Perfect Chocolate Brownies

Imagine the best chocolate brownie you've ever tasted. Now, picture the worst. The difference is unmistakable, isn't it? Here, we’ll guide you step-by-step to mastering the art of making the very best chocolate brownie, every single time.

Our mission? To ensure your brownies always land in the 'best ever' category. From the classic, moist chocolate brownie to exciting twists like chocolate orange and blondies, we've got you covered. You’ll also find tips for baking with young helpers, guides to the best tools and ingredients, and everything you need to perfect the art of brownie baking.

The Classic Chocolate Brownie Recipe

Our classic chocolate brownie is rich, moist, and everything a perfect brownie should be. Whether you're a novice or an experienced baker, this simple yet indulgent recipe is designed to deliver the best results every time. Ready to bake your new favorite brownie?

Ingredients

For the brownie mix

185g dark chocolate
185g baking spread or unsalted butter
275g light brown sugar
3 large eggs
85g plain flour
40g cocoa powder

For the chocolate chunks

50-60g dark chocolate
50-60g milk chocolate
50-60g white chocolate

For the drizzle chunks

40-50g dark chocolate
40-50g milk chocolate
40-50g white chocolate

Instructions

Step 1 - Melt the Butter & Dark Chocolate

Break 185g of dark chocolate into a glass mixing bowl and add 185g of butter or baking spread.

Fill a small saucepan about 1/3 full with water and bring it to a gentle simmer. Place the mixing bowl on top, ensuring that the water does not touch the base of the bowl. A 15cm pan with a 1-litre Pyrex bowl works well.

Gently heat, stirring occasionally, until the chocolate and butter are fully melted and combined. Once melted, remove the bowl from the heat and set aside to cool.

Step 2 - Prep the Oven & Tin

Preheat the oven to 160°C Fan/180°C/Gas mark 4.

Take a 20-22 cm square baking tin and line it with non-stick greaseproof baking paper.

Step 3 - Prep the Remaining Ingredients

Ensure all remaining ingredients are measured out at this point:

Sieve 40g cocoa powder and 85g plain flour into a bowl.
Chop 50-60g of each type of chocolate into small chunks and keep them separate.
Measure 275g light brown sugar into your main mixing bowl.

Step 4 - Mix the Eggs & Sugar

Break 3 large eggs into the bowl with the sugar.

Using an electric whisk on a medium-to-high setting, whisk for 4-8 minutes. The ideal thickness is achieved when you can lift the beaters out and a trail drizzled across the surface takes at least a second or so to settle.

Step 5 - Fold in the Chocolate Mix

Pour the cooled chocolate mixture into your egg and sugar mixture, gently folding them together.

Mix carefully until you achieve a consistent color, taking care not to knock the air out. Be sure to run your spatula all around to avoid missing any spots.

Step 6 - Fold in the Flour, Cocoa & Chunks

Gently fold the flour and cocoa powder mixture into the main mixture, taking care not to knock out the air.

Stop mixing just before you think you’re done to avoid overmixing. Finally, add the chocolate chunks and gently stir to distribute them evenly.

Step 7 - Bake for 25-35 Minutes

Pour the mixture into the prepared baking tin and place it in the oven for 25-30 minutes. After this time, check if the sides are beginning to come away from the edge and if the center has only a slight wobble when gently shaken.

If it doesn’t pass these checks, return it to the oven and recheck at 5-minute intervals.

Step 8 - Remove from the Tin

Allow the brownie to cool in the tin for 5-10 minutes on a cooling rack before removing it from the tin.

Step 9 - Drizzle

Break 40-50g of each type of chocolate into separate small bowls (ramekins work well).

One at a time, melt each chocolate in the microwave, then use a teaspoon to drizzle back and forth over the brownie.

Step 10 - Cool

Leave the brownie to fully cool. You may need to place it in the fridge for a while for the drizzle to set.