Double chocolate brownies


These delicious brownies are very easy and quick to make for a treat.  Use good chocolate with 70% cocoa solids to get a really good chocolately taste.  They should be fudgy and slightly gooey in texture so keep an eye on the timer!


250g dark chocolate (70% cocoa)
200g unsalted butter
200g caster sugar
3 free range eggs
125g plain flour
50g cocoa powder


  1. Pre-heat the oven to 160°C/gas 3. Line a rectangular baking tin with baking parchment.  Make a bain marie, by putting a few centimetres of water in a saucepan and use a mixing bowl that fits well on the top of the pan, ensuring the water doesn’t touch the bowl.  Bring the water to a simmer.
  2. Break up the chocolate and melt it with the butter in the bain marie. Stirring occasionally to ensure it is melting evenly and becoming a glossy mixture.
  3. In medium sized bowl whisk the sugar and eggs together until it is smooth and creamy. You can either use a balloon whisk or an electric hand whisk.
  4. Add the chocolate mixture to the eggy mixture, using a spatula to get every last bit out of the bowl! Mix together well with the spatula.
  5. Sift together the flour and cocoa powder into the eggy chocolate mixture, and stir well until it is incorporated and there are no flecks of flour visible.
  6. Pour into the prepared baking tin, smoothing the mixture so it fills the tin.
  7. Bake in the oven, on the middle shelf, for 20 minutes. A skewer or knife should come out a bit smeared with mixture.
  8. Leave to cool in the tin, then cut into squares and enjoy.


Cook’s Tip 1: When melting chocolate, don’t over heat it or stir too often as it will “seize” and split.

Cook’s Tip 2: The brownies are delicious served warm with ice cream. They will keep in a tin for a few days…if they last that long.

#thecookingacademy #chocolatebrownies #darkchocolate #fairtradechocolate


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