The BBC Good Food logo
Chocolate brownie chunks with chocolate dip

Chocolate brownie chunks with chocolate dip

A star rating of 4 out of 5.14 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Pop these
tiny temptations into a low oven to warm
through quickly before serving

  • Freezable (Brownies only can be frozen)
Nutrition: per serving
low insalt0.34g


  • 200g dark chocolate , broken into chunks
  • 100g milk chocolate , broken into chunks
  • 85g butter
  • 100g light muscovado sugar
  • 85g dark muscovado sugar
  • 3 eggs , at room temperature and lightly beaten
  • 140g plain flour
  • 140g walnut , roughly chopped
  • 200ml natural yogurt


  • STEP 1

    Heat oven to 180C/fan 160C/gas 6 and line the base of a 20cm square shallow baking tin with baking parchment. Melt 100g dark chocolate, all of the milk chocolate and the butter in a heatproof bowl over a pan of simmering water. Remove from the heat, then stir in the sugars. Cool a little while you prepare the rest of the ingredients.

  • STEP 2

    Stir the eggs into the chocolate mixture, followed by the flour, walnuts and a pinch of salt until really well combined. Pour the mixture into the prepared tin, then bake for 25-30 mins until an inserted skewer comes out with sticky crumbs. Cool in the tin.

  • STEP 3

    For the dip, gently melt the remaining chocolate as above, then stir into the yogurt and chill. To serve, cut the brownies into chunks, then spoon the dip into small bowls.

Recipe from Good Food magazine, January 2009

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.14 ratings

Sponsored content