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Victory Vault

12:00 am 7:00 am

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Victory Vault

12:00 am 7:00 am


Chocolate Brownie

Written by on 7:32 am

Chocolate Brownies



  • 185g dark chocolate try to get around 70%
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 250g golden caster sugar
  • 85g plain flour
  • 40g cocoa powder
  • 185g unsalted butter


  1. Melt the butter and dark chocolate together over a pan of simmering water, or in a microwave and set aside to cool.
  2. Whisk up the eggs and sugar –using a machine, if possible, until they have become really voluminous thick and creamy – this is going to take at least 5 minutes
  3. Pour the cooled chocolate mixture over the whipped egg and sugar mixture and CAREFULLY fold the two together without knocking out the air.
  4. Measure the flour and cocoa powder into a separate bowl and the carefully sieve those into the chocolate/eggy mousse, again folding carefully until the flour/cocoa mix is JUST incorporated – you still want it to look a bit floury.
  5. Chop the milk and white chocolate up into chunks and add to your mixture. Again – stir carefully – you don’t want to knock out any air!
  6. Finally, pour into a greased tin, lined with baking paper and pop it into the oven at 180° for 25 mins. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes. The finished brownie should have a shiny, papery crust and the sides are just beginning to come away from the tin.
  7. Leave to cool in the tin before cutting into pieces.


** Please Note, the above image is for illustration purposes only. **

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