The only Chocolate brownie recipe you will ever need.. By Angeli

April 28, 2015 • Food & Interiors, This Is Me • Views: 3552

I found this recipe in the April issue of Red magazine 2009 and it has been with me ever since. As you can see from the pics below it was torn out if the mag, has been sellotaped back together (on several occasions) and even has a permanent stain of the said brownie mix obscuring some of the recipe!


I actually don’t bother with the walnuts – I just want chocolate yumminess but I’ve stayed true the recipe here just in case you like a nutty crunch!


  • Preparation time:

20 minutes

  • Cooking time:

25 minutes


  • 175 g plain chocolate with 70 per cent cocoa
  • 175 g butter, room temperature and roughly cubed
  • 85 g self-raising flour
  • 40 g good-quality cocoa powder
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 5 medium eggs
  • 300 g unrefined organic caster sugar
  • 1 tsp vanilla essence
  • 115 g walnut halves, roughly chopped


  • Preheat the oven to 180°C/gas mark 4. Break the chocolate into squares and put it in a heatproof bowl with the butter. Melt over a pan of barely simmering water for five minutes. Make sure the base of the bowl does not touch the water. Take off the heat. It will still be lumpy at this stage, so stir immediately, until smooth. Leave until ready to use, but it should still be lukewarm and runny.
  • Sift the flour, cocoa powder, baking powder and salt twice into a bowl. Put to one side. Using either electric beaters (it will take around three minutes) or a hand whisk, whisk the eggs, sugar and vanilla essence together in a large mixing bowl, until thickened and mousse-like.
  • Stir the sifted flour and cocoa a quarter at a time into the egg mixture and stir with a wooden spoon, until well combined. Pour in the melted chocolate and stir thoroughly to mix – it should have a batter-like consistency. Finally, fold the roughly chopped walnuts evenly through the mixture.

Pour into the prepared tin and bake for 25 minutes. It should form a crust on top that is just starting to crack around the edges, and yet still be soft in the centre. Put the tin on a wire rack and leave to cool. Transfer the brownie and its paper to a board and cut into squares. To finish, you can also dust with either icing sugar or cocoa powder. The brownies will keep for up to a week in an airtight container

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