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Makes approx 16 small brownies

200g dark chocolate, broken up
175g butter, cubed
250g caster sugar
3 eggs
2tsp vanilla extract
100g plain flour
½tsp salt

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Here are a few ideas for variations

Add 150g chopped walnuts or macadamia nuts
Substitute 1tbsp Baileys for the vanilla
Add the grated zest of 1 orange instead of the vanilla for chocolate orange brownies
Add 150g chopped white chocolate just before baking
Stir through 100g peanut butter just before baking
Substitute either all or ½ of the flour for ground almonds
Add 1tbsp espresso instead of the vanilla for chocolate and coffee brownies

Chocolate Brownies

These are everything you could want in a brownie, rich, intense, chocolatey, gooey perfection.

The key to a good brownie is to use quality ingredients, the best chocolate you can get and good butter and eggs. The only sticking points might be melting chocolate and knowing how long to cook the brownies for, its difficult to give exact instructions as all ovens vary, you're looking for the top to have dried to a paler brown and for the middle to be firm but still squidgy. Remember they will continue to cook as they cool. I would always rather an undercooked brownie than an overcooked and its amazing what a few hours in a fridge can do to firm brownies up.


Melt the chocolate and butter together. Meanwhile whisk the eggs and sugar together well until pale. Whisk in the melted chocolate and vanilla, and stir in the flour, salt and any extra ingredients. Transfer to a greased 9in square tin. Bake at 180°C for approx 20mins, keep checking the brownies after about 15mins to see if they're done, a minute can make all the difference between a dry brownie and a squishy one.

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