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Chocolate Brownie

Makes one brownie traybake or 12 portions

This cake is best if slightly collapsed and squidgy rather than being cooked through. Serve this recipe as a cake or a pudding with a dollop of crème fraiche.

Free from Soya, Nuts
Vegetarian, Organic


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  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 20x26cm/8x10" baking tray or insert a baking liner.
  3. Gently melt together the chocolate and butter.
  4. Put the sugar and flour into another bowl and blend together.
  5. Break the eggs into the bowl and beat well.
  6. Stir in the melted chocolate and butter.
  7. Pour the mixture into the prepared baking tray.
  8. Bake for 20-30 minutes depending on how soft and squidgy you want the brownies to be. Look through the oven window or carefully open the oven door after 20 minutes to decide.
  9. Dust the cooked brownie with icing sugar and cut into squares or slices.


20x28cm/8x11" baking tray, baking liner and mixing bowl x 2


180˚C, Fan 160˚C, 350˚F, Gas 4

Cooking time

20-30 minutes
This is delicious and really easy to make. You can add in extra things easily: My husband likes nuts, our boys like fruit and I like extra chocolate!
By Kerri
23 May 2020
Fab recipe. I used plain flour with some baking powder instead and everyone loved them. Another great recipe
By Sian
30 Jul 2017
Our entire family loves these brownies! I normally use coconut sugar and they turn out a slightly different consistency on the top but are still so moist and not too sweet. I have also made with normal sugar and they have the gorgeous cracked top and are lovely and so soft in the middle. My 10 year old son can make these on his own. Timing is perfect, I do 35 mins in our fan oven. Great for a dessert, soooo much nicer than anything you can buy in the shops and so quick to make!
By Mrs Lisa Roberts
19 Nov 2015
I made this lovely recipe with my children for a cake sale at there school. They went down very well.
By Mrs Diane Aldridge
01 Feb 2014
Excellent recipe :) Had no cooking chocolate in the house so replaced it with around 100g of Nutella with a little less sugar in the mix and it worked just as well. I've also taken to lining the tin with a little cocoa powder instead of oil, stops it sticking just fine. Love these!
By Miss Amy Dallow
18 Jan 2014
Why do they taste so horribly bitter? Anything that can be done to make them sweeter?
By Mr Graham Harte
01 May 2012
These brownies are far superior to the supermarket gluten free. I was doubtful that they would be an improvement on the shop bought ones, but believe me they are so good
By Mrs linda wrigglesworth
09 Jul 2011
Just like susan I have made these using the Wheat free Self Raising Flour. They are beautiful.. served them for a dinner party desert I added Baileys to the mixture gave them a lovely flavour served with vanilla ice cream - yum yum went down a treat with my non gluten free friends..
By Ms Liz Davis
07 May 2011
I have now made these several times, for a lazy dessert with ice cream, for snacking during the week, and this evening for sitting watching Dexter with my husband. They are great. I have passed the recipe on to a few people too. Brownies as they should be.
By Mrs Elaine Taylor
08 Oct 2010
My husband adores these brownies. I do cheat a little and substitute some really good honey instead of half the sugar and they come out fabulous every time.
By Ms Kerri Thomas
04 Apr 2010
Made this with S/R wholemeal flour and walnuts. Went down very well!
By Dr Linda Watson
20 Mar 2010
Ive made these brownies three times now using the gluten and wheat free Doves Self Raising flour and they are delicious! Even my daughter, who doesn't have to eat gluten free food, loves them. Recommended!
By Mrs Susan Childs
15 Mar 2010

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