Brig’s bites: Best-ever brownies

2 mins read

Usually I hate braggy recipe titles, but I promise you this one lives up to its name. These are gooey, chewy, proper chocolatey brownies – not cake-like or dry at all.

This an easily customisable recipe, suitable for any occasion or time of year. I like adding mini eggs at Easter or bits of chocolate orange for a Christmas twist.

They can also be made gluten and dairy free with some simple substitutions.

Prep time: 20 minutes
Cooking time: 8 hours
Skill level: 2/5
Makes: 16 brownies


  • 200g dark chocolate or plant-based alternative, broken into squares
  • 175g butter or baking spread like Stork
  • 300g caster sugar
  • 125g plain flour or gluten free flour
  • 3 medium eggs
  • 100g optional extras (white chocolate chunks are my favourite)


Step one: Preheat oven to 180°C/170°C Fan/Gas mark 3. Line a 23x23cm baking tin
with greaseproof paper.

Step two: Add the broken chocolate and butter into a heat-safe bowl. Melt in the microwave in 30-second bursts or stir over a pan of simmering water until smooth. Set aside to cool slightly.

Step three: In a mixing bowl, weigh out the sugar and add the slightly cooled chocolate mix. Stir until everything is incorporated.

Step four: Repeat, adding the flour, eggs and extras.

Step five: Spoon the mixture into the tin and bake for 30 to 45 minutes, depending on how gooey you want your brownies to be. Leave to cool (if you can wait that long) and cut into squares.

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Film, media and journalism student. I like writing about my inability to eat gluten.

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