Saffron's Brownies

Ready in 1 hour 15 minutes, plus cooling time

Easy

Makes 24
A gooey and delicious treat

Nutrition and extra info

  • Without topping

Nutrition: per square

  • kcal383
  • fat24g
  • saturates14g
  • carbs40g
  • sugars30g
  • fibre1g
  • protein4g
  • salt0.39g
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Ingredients

  • 375g good-quality dark chocolate
  • 375g butter, cut into pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 medium egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 500g caster sugar
  • 225g plain flour

For the topping

  • 140g good-quality dark chocolate
  • 50g butter, cut into pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • icing sugar for dusting

Method

  1. Butter and line a 30cm x 21cm tin. Preheat the oven to fan 160/conventional 180/gas 4. Break up the chocolate with the butter and melt in the microwave on Medium for about 5 minutes, stirring halfway through.

  2. Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.

  3. Break up the chocolate with the butter and melt in the microwave on Medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.

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Comments (54)

mieke-howell's picture
2

Oh and I didn't do the topping as I didnt think it really needed it!! :)

mieke-howell's picture
2

Delicious!!!! I took this into work as a treat for everyone and it was devoured in no time!!!! I also added some smarties and chunks of chocolate just before baking for extra yumminess!!!

lbignell2004's picture

Recently made these, and they were amazing. I didn't have a tin the size mentioned in the recipe, I split the mixture between two smaller tins and they cooked fine. The tops went paper-like and the centres were soft and gooey - very yummy. Despite the reading the other comments, I did make the topping - it wasn't too much for me! I will be making these again :)

cjhrecipes's picture

Can I make these in a large size traybake, or won't it work on a bigger scale please?

alicesaramc's picture
5

Made these for a halloween party...great! Added chopped walnuts to topping for extra crunch. Made hem in the top oven of a two-oven Aga and they took the recommended time of 45 mins to cook and were perfect. Very chocolatey...would recommend serving with vanilla or clotted cream ice-cream. Very easy to make!

lorsti's picture
4

Yummy! The 1st batch were not that gooey, so I advertised them as "chocolate slice" instead. The next time, I reduced the cooking time and temperature a little and were mush softer in the middle and more brownie-ish!

lawnor's picture
3

Ive made these twice now trying to figure out where I went wrong. Both times I ended up with the same thing, what appears to be a massively undercooked cake. The first time I did this it must have spent 2 hours in the oven and still looked like it was half way between cake and cake mix. In the end I cooked it upside down for 15 minutes and it looked better. Once cut it started to ooze chocolaty goodness. In the end it was served hot and oozing in bowls with a couple of scoops of melty vanilla ice cream. It was delicious but a little too rich. It did get me a couple of marriage proposals though! Small slices recommended.
The brownies looked more cake like after a few hours in the fridge and could be cut and held in hands without dripping everywhere. They are tasty this way too, but still not what I think of as brownies. They can also be reheated in the oven to ooze again.

emmatocher's picture

Cannot wait to try these this afternoon! :D

kidcook's picture
5

These look amazing !!!!

loopylinny's picture
5

Absolute heaven - the most chocolately, gooey brownies I have ever tasted! I left off the topping as it is completely unnecessary and they were polished off in no time!

mizzyh's picture
4

OOPS! SENIOR MOMENT! These ARE Saffron's! Sorry!

mizzyh's picture
4

I made these without the topping as suggested by various others, as I thought it would be just TOO rich. I think I was right. These are definitely very, very rich and I cut them into smaller pieces for my grown-up daughter's birthday 'do'. Everybody liked them, but they were grateful for the smaller pieces!! I think they were almost TOO squidgy for my taste, not that I like dry textures, but these were a bit too much of a good thing, although I can quite see that many people would adore them. I might try Saffron's ones next.

joanne_nl's picture

Best brownie recipe I've ever tried. Made them today for the first time and everyone loved them! Definitely making them again

shussain's picture
5

I made this for a party and they ALL absolutely loved it. Lovely moist, soft and chocolately
Def making it again!

brit96's picture

when I made them, I ended up with a layer of fat at the bottom, it was like jelly. does anyone know what I did wrong? top tasted nice so would like to make again without the fat layer :(

katehannahohara's picture
5

This recipe is fab and so easy! Didn't use the topping. Added some chopped white and dark chocolate chunks the second time to make it even more gooey and delicious!

miniminx59's picture
5

gorgeous! i used half plain dark choc and half orange-infused, and added orange zest at the sugar/egg stage. i baked for 50 minutes and had a slice warm, which was surprisingly fluffy and light - more like a cake. however, the rest of the tray settled down to fudgy brownies when completely cold.....best of both worlds! i also used a bain-marie to melt butter/choc and beat the eggs and sugar until thick and fluffy. didn't top, though. would make again!

shellbell20's picture
5

Forgot to rate ... 5 stars without a doubt!

shellbell20's picture
5

OMG!!! The nicest brownies I have EVER tasted - so moist and gooey and so simple to make. I brought them into work and they were gone in seconds. I will DEFINITELY be making these again ... but I will keep them all to myself!!

bamboodrainpipes's picture
5

Haha, when I was so shocked when I saw how much butter was needed. But I added peanut butter to it nonetheless (when melting the chocolate and butter in a bain marie, I don't like microwaves) which was yummy.
I had a bit, then friends came over and finished the rest which is always a good sign.
: )
I also added baking powder (don't know why, really) and used a cake tin because there was too much and my other tin wasn't deep enough.

Thanks for the recipie.

: )

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