Classic chocolate brownies

Classic chocolate brownies
  • Serves icon Makes 24
  • Time icon Hands-on time 20 min, oven time 40-45 min

Wondrously indulgent, incredibly moreish and hypnotically fudgey – this classic brownie is the ultimate sweet treat. Jazz this recipe up by scattering chopped Maltesers, Reese’s Peanut Butter Cups or Munchies over the mixture, before baking.

Check out our easy brownie recipe, too.

Nutrition: Per brownie

Calories
270kcals
Fat
15.8g (8.1g saturated)
Protein
4g
Carbohydrates
27.8g (24.4g sugars)
Fibre
0.6g
Salt

0.2g
Calories
270kcals
Fat
15.8g (8.1g saturated)
Protein
4g
Carbohydrates
27.8g (24.4g sugars)
Fibre
0.6g
Salt

0.2g

Ingredients

  • 250g unsalted butter (we like Président)
  • 300g dark chocolate (70 per cent cocoa solids), broken into pieces
  • 400g caster sugar
  • ½ tsp sea salt flakes
  • 5 large free-range eggs
  • 100g plain flour
  • 100g ground almonds

You’ll also need…

  • 20cm square cake tin or baking tin, fully lined with foil

Method

  1. Heat the oven to 170°C/150°C fan/gas 3½. Put the butter and chocolate in a heavy-based pan, then set over a low heat, stirring now and then, until the mixture is melted, smooth and combined.
  2. Remove from the heat then, using a balloon whisk, stir in the sugar and salt. Add the eggs, one at a time, whisking after each addition. If the mixture splits at this stage, don’t worry – keep adding the eggs and whisking and it will come back together. Whisk in the flour and ground almonds until just combined and smooth, then pour into the tin.
  3. Bake the brownies for 40-45 minutes until the top is craggy and cracked, and the underneath is just set but still has give and squidge. If you like a cakier (drier) texture, bake for 10-15 minutes more. Cool in the tin, then chill for at least 4 hours before turning out and cutting into 24 squares. If you don’t chill them, they’ll be too soft to slice cleanly. If you’ve cooked them for 50-55 minutes, the brownies will be firmer; cool in the tin for 10 minutes, turn out and cool completely on a wire rack, then cut into squares.

delicious. tips

  1. The finished brownies will keep for up to 3 days in an airtight container in a cool place. If you’re planning to make ahead, we recommend cooking them for no longer than 45 minutes, otherwise they might dry out. To freeze, wrap well and keep for up to 1 month.

    You can even freeze the unbaked mixture in the tin (step 2), wrapped well, for up to 1 month – unwrap and cook from frozen, adding 5-10 minutes to the cooking time.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Triple chocolate chip brownies

Because sometimes double chocolate isn’t enough – this triple chocolate brownie recipe is made with...

Save recipe icon Save recipe icon Save recipe

Brownie recipes

Healthier chocolate brownies

Our healthier chocolate brownies are lower in calories and fat than a traditional recipe. Discover...

Save recipe icon Save recipe icon Save recipe

Brownie recipes

Hot cross bun brownies

Chocolatier Paul A Young transforms this classic chocolate bake into a treat for the Easter...

Save recipe icon Save recipe icon Save recipe

Mini dessert recipes

Mini gooey chocolate brownies

This bite-size brownie recipe is perfect for making with children… although adults might take an...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine