Double chocolate brownies

Serve these gooey chocolate brownies fresh out of the oven with a scoop of vanilla ice cream, for a wonderfully rich winter pudding. The recipe comes to us from 'The Baking Book by Your Family'.

Serves: 9

Preparation time: 50 minutes


100g butter
300g dark chocolate, chopped
2 eggs
160ml (2⁄3 cup) white sugar
10ml (2t) vanilla essence
60ml cocoa powder
45ml (3T) cornflour
A pinch of salt
To serve: vanilla ice cream


1. Preheat oven to 180°C. Line a 20cm square cake tin with baking paper, leaving a 2cm overhang. Heat the butter and 200g of the chocolate in the microwave for about 2 minutes, stirring every 30 seconds until melted. Cool to room temperature.

2. Beat the eggs, sugar and vanilla together until pale. Stir in the melted chocolate mixture. Stir in the cocoa, cornflour and salt until smooth. Fold in the remaining 100g chocolate.

3. Pour into the prepared tin and smooth the top. Bake for about 30 minutes until the centre is just set, but gooey. Cool in the pan.

4. Cut into 9 squares.

Cook’s tip: Make a dessert out of the brownies by serving them with vanilla ice cream.

Republished with kind permission. Extracted from The Baking Book by Your Family, published by Human & Rousseau.

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