• 300g unsalted butter
  • 600g light brown muscovado sugar
  • 150g cocoa powder, sifted
  • 300g plain flour
  • 2 teaspoons bicarbonate of soda
  • pinch of salt
  • 8 eggs
  • 2 teaspoons vanilla extract
  • 300g milk chocolate, chopped into small chunks
  • icing sugar for dusting (optional)


  • STEP 1
    Preheat the oven to 190C.
  • STEP 2
    Melt the butter over a gentle heat in a medium sized saucepan. When it’s melted, add the sugar, stirring with a wooden spoon (still over a low heat to help it blend with the melted butter.)
  • STEP 3
    Sift together the cocoa powder, flour, bicarb, salt and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
  • STEP 4
    Whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
  • STEP 5
    Stir in the chopped chocolate and quickly pour and scrape into a baking tin and bake for approximately 20-25 minutes.
  • STEP 6
    It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wobbly underneath and a cake tester will come out gooey. This is desirable.

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