Chocolate Brownie

by Barry Lewis


90g plain flour (3/4 cup)
50g cocoa powder (1/2 cup)
200g unsalted butter (4/5 cup)
200g dark chocolate (2 cups)
100g milk chocolate (in chunks) (1 cup)
3 eggs
280g caster sugar (1.3 cups)

So folks when I recently made the giant chocolate brownie hoverboard I was flooded with requests to show the scaled down recipe, so here it is. These produce amazing gooey chocolate brownies and are so simple to make, I hope you give them a try!

Start off by mixing together the cocoa powder and flour in a bowl, mix well until combined and brown in colour. You can sift this if you wish but I don’t find it makes a difference with the recipe.

Combine the dark chocolate with the butter in a microwaveable bowl and microwave in short blasts for 2 mins, take out and stir every 30 seconds or so. Leave this mixture to one side to cool down.

Next up in another bowl crack in the eggs and mix together using a whisk with the sugar, keep going until pale in colour and doubled in volume. You can use an electric whisk if you wish but it’s a good workout doing it manually.

With the chocolate butter mixture cooled to room temperature it is time to add it into the whisked eggs, add it in then fold through it will be marble effect at first then turn into a chocolate batter mass, lovely stuff.

Now fold in the flour / cocoa powder mixture, again sift if you wish, make sure it is fully incorporated.

Bake for 25 mins at 180c see cooking temperature converter for other options. Then allow to cool fully before chopping into wedges and munching away!