Easy brownies

Easy brownies

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(62 ratings)

Ready in 1 hour 15 minutes, plus cooling time

Easy

Makes 24

A gooey and delicious treat, these brownies are so easy to make. Try the rich chocolate topping for an even more decadent bake 

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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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…

  • 500g caster sugar
  • 6 medium eggs
    Eggs

    Egg

    egg

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

  • 225g plain flour

For the topping (optional)

  • 140g good quality dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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 180C/160C fan/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. If you're making the topping, 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, questions and tips

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kidcook
28th Aug, 2011
5.05
These look amazing !!!!
loopylinny
29th Apr, 2011
5.05
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
10th Mar, 2011
4.05
OOPS! SENIOR MOMENT! These ARE Saffron's! Sorry!
mizzyh
10th Mar, 2011
4.05
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
12th Feb, 2011
Best brownie recipe I've ever tried. Made them today for the first time and everyone loved them! Definitely making them again
shussain
3rd Feb, 2011
5.05
I made this for a party and they ALL absolutely loved it. Lovely moist, soft and chocolately Def making it again!
brit96
12th Jul, 2010
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
10th Jul, 2010
5.05
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
19th Apr, 2010
5.05
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
5th Sep, 2009
5.05
Forgot to rate ... 5 stars without a doubt!

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