Prep 20min | Cooking 30-40min | Calories per 100g: 456kcal C 47.4g F 26.3g P 6.7g

I hope you’re craving something sweet today! If that’s the case, your wishes have been answered. Hopefully, you love brownies as this recipe will make you drool before you even start making them! I’ve done this recipe numerous times and I promise you it is a winner. You’ll need the most basic ingredients if you choose not to stick with the mentioned products. Just follow the instructions and treat yourself with the easiest gooey chocolate brownies you’ll ever taste. Don’t forget to check out the video in the end as it will give a bit more clarity on consistency and correctly following the steps! For another easy and delicious recipe, you can check out my banana peanut butter muffins!


150g unsalted butter

150g dark chocolate

40g cocoa powder

70g plain flour

50g spreadable chocolate

3 large free-range eggs

250g golden caster sugar


Douceur de France Unsalted Butter – it’s an amazing French butter for baking, unfortunately no longer available in the UK, thanks Brexit!

Amedei 65% Dark Chocolate Drops – an amazing taste of dark chocolate without the bitter aftertaste. The shape is perfectly designed for baking!

Valrhona 100% Cocoa Powder – another French must-have baking product!

Homepride Plain Flour – I’ve used this little one for ages, has never let me down.

JimJams Hazelnut Chocolate Spread – with 83% less sugar this is a winner!

Happy Egg Free-Range Eggs – we always get free-range eggs at our household and the Happy Egg company has some gems here.

Billingtons Organic Natural Caster Sugar – naturally unrefined caster sugar, perfect for baking as the sugar melts immediately!


  • Cut the unsalted butter into small pieces and place into a medium-sized bowl. Put 150g dark chocolate into the same bowl. If you decide to use a chocolate bar, make sure to break it into small pieces.
  • Melt the dark chocolate and unsalted butter over a steam bath by placing the bowl over a small saucepan about a quarter full with hot water. Make sure the bowl is not touching the water. Put over a low heat and wait until the chocolate and butter have melted, stirring occasionally to mix them. Once melted, remove the bowl from the heat and leave to cool at room temperature. If you’d like you can add a pinch of salt.
  • This is the perfect time to turn your oven to 180C/ 160C fan/ gas 4 and line a 20x20cm square tin with baking parchment to cover the base and sides.
  • In a medium bowl, sieve through the plain flour and cocoa powder.
  • In a large bowl, break the 3 large free-range eggs and tip in the caster sugar. With an electric mixer on maximum speed, whisk the mixture until it looks thick and creamy with a pale colour. It could take up to 10min, depending on the temperature of the eggs and the speed of your mixer.
  • Now pour the cooled chocolate over the eggy mixture and gently start mixing it with a rubber spatula. In order to keep the air in, plunge the spatula from one side, take it underneath and bring it up the opposite side. Repeat until the mixture is medium dark brown. Be gentle and slow, you don’t want to get the air out!
  • Re-sieve the cocoa powder and flour over the brown mixture. Repeat the same process for keeping the air in. Don’t be alarmed if the mixture becomes dry and dusty at first, just keep folding in and out with the rubber spatula. Stop right after the mixture looks, well, mixed!
  • Pour the whole mixture into the prepared square tin lined with baking parchment.
  • With a spoon spread the creamy spreadable chocolate evenly on top of the mixture, then gently curl and swirl it in with a toothpick or something pointy.
  • Put the tin in the oven and wait for 30min. You’ll know the brownies are done when you shake the tin and the mixture doesn’t wobble. There is also going to be a nice chocolate crust forming on top. If the mixture wobbles, then bake for additional 5-10min. Remove when the edges are slightly coming away from the edges of the tin.
  • Leave the whole tin on a rack and wait until it cools down. It’s going to be hard, but you’ll need to resist the temptation!
  • Once cooled, remove from the tin and cut into square pieces. Hopefully, you will get a nice gooey texture.

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