Chocolate Brownies

Ingredients – Chocolate Brownies

200 g (7 oz) dark chocolate

200 g (7 oz) butter

250 g (9 oz) caster sugar

3 large eggs

100 g (3.5 oz) plain flour

Step 1: Preheat & Prep

Oven on: Fan 160°C, Electric 180°C, Gas 4.

Grease and line a 20 cm square tin. Trust me on the lining — otherwise, you’ll be chiselling brownie out of the pan later.”

Step 2: Melt the Magic

Melt your chocolate and butter together. Do this gently — either in a bowl over simmering water, or short bursts in the microwave. It should look glossy and smooth, like liquid velvet.

Step 3: Sugar & Eggs

Stir in the sugar while it’s still warm. Then beat in your eggs, one at a time. The mixture will go from grainy to silky — and you’ll want to dive in headfirst.

Step 4: Flour & Bake

Fold in the flour, just until combined. Don’t overwork it. Pour into your tin and smooth the top.

Bake for 25–30 minutes. Here’s the trick: when you test them, the middle should still wobble slightly. That wobble sets into fudgy perfection as it cools. Overbake them, and you’ll end up with chocolate sponge. Still tasty, but not brownie magic.

Baker’s Corner

Brownie myth-busting: people think more flour = more structure. Nope. Flour actually makes them cakier. For that dense, fudgy bite, less flour is the secret. Chocolate + butter + sugar do the heavy lifting.

And there it is: rich, gooey chocolate brownies. Perfect with ice cream, a cup of coffee, or, honestly, straight from the pan when no one’s looking.