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Double chocolate brownies

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Double chocolate brownies

Pudding & Cake Serves 4 45 min
The trick with these brownies is not to overcook them – they should be springy on the outside and moist and squidgy inside. These'll keep for a week or so in an airtight container or for a month in the freezer. Try adding chopped nuts – walnuts are especially good – or dried fruit to the basic mix.


  • 180g butter
  • 110g cocoa powder
  • 300g caster sugar
  • seeds from 1 vanilla pod
  • 4 large eggs
  • 100g plain flour
  • ¾ tsp baking powder
  • pinch of salt
  • 120g dark chocolate, finely chopped
Image of Double chocolate brownies


Prep time: 20 min
Cooking time: 25 min
  • Step 1

    Preheat oven to 160°C/Gas 3.
  • Step 2

    Melt the butter in a pan and mix in the cocoa powder. Add the caster sugar, vanilla seeds and eggs. Mix together.
  • Step 3

    Add in the plain flour, baking powder, salt and dark chocolate. The chocolate will partially melt into the mixture. Don't worry if some bits don't melt completely.
  • Step 4

    Cook for 20 to 25 minutes until slightly crisp on the outside but still nice and squidgy in the middle.

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