B is for Brownies

This week I’ve got two courses beginning with B lined up. It may not be traditional, but I’m starting with dessert this week. Here’s my basic recipe for the ever-popular chocolate Brownie. The recipe makes about 12-14 depending on the size of your baking tin and your portion size. Brownies are really easy to make, so a great one to try if you’re new to baking or if you want to make a quick tasty treat.

Brownies - ready to eat

Brownies – ready to eat


Preparation time: 15 minutes

Cooking time: 20 minutes


  • 150g butter (unsalted) – cut into small cubes
  • 200g dark chocolate (I’d recommend 70% cocoa solids) broken into small pieces
  • 250g sugar
  • 100ml milk (both full- or semi-skimmed are fine)
  • 3 eggs
  • 100g plain flour


  1. Preheat your oven to 180°C. Grease a baking tin with butter.
  2. Create a bain marie by putting a bowl over a saucepan of just boiling water (turn the heat down once it’s boiling). Into this tip the butter and chocolate and leave to melt – this will take a few minutes.
  3. In the mean time beat the eggs in a separate bowl and weigh out the sugar, milk and flour.
  4. Once the chocolate and butter have melted,  beat in the sugar and milk. Leave to cool for a couple of minutes and then mix in the beaten eggs (if you mix the in whilst the mixture is too hot, it may curdle).
  5. Finally sieve in the flour and fold into the mixture.
  6. Pour into your greased baking tin and put in the middle of the oven for 15-20 minutes. You can test when the brownies are done by sticking in a knife. With a normal cake, it’s ready when the knife comes out clean, but with brownies you want a little bit of chocolate goo to stick to the end of the knife.
  7. When done, leave to cool for 10 minutes before attempting to cutting, serving and eating.
Brownies - melting chocolate and butter

Brownies – melting chocolate and butter

Brownies - melted chocolate and butter

Brownies – melted chocolate and butter

Brownies - fresh from the oven

Brownies – fresh from the oven

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