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Charlotte's best ever brownies

PUBLISHED: 14:31 21 November 2014 | UPDATED: 14:31 21 November 2014

A 15-year-old reader recently contacted me saying she loved the brownie recipe I published earlier this year in Cakes and Bakes.

In fact, she says it is now the go-to brownie recipe for her family.

I am a self-confessed addict of brownies and had been playing with the ingredients for a long time. After all, it may seem simple, but to bake the perfect brownie is a tricky thing.

It must have a good, strong taste of chocolate, a crisp shell, and a chewy, decadent, melting interior.

For me, this recipe produces my idea of brownie heaven, and these are very often requested by friends.

Have a go yourself and let me know how you get on by emailing

Best ever brownies


185g unsalted butter

200g good quality dark chocolate

85g plain white flour

2 large eggs

100g golden caster sugar

175g muscovado sugar

40g cocoa (Bourneville or Green and Blacks)


1. Preheat the oven to 180C.

2. Melt the butter, chocolate, sugar togeher and allow to cool.

3. beat in the eggs, flour and cocoa.

4. Line a brownie tin or medium roasting tin with greaseproof paper, pour in the mixture and cook for 30 to 35 minutes until the top is set and crusty, but a skewer pushed into the mix and removed has a gooey crumb stuck to it.

5. Leave to cool, cut into squares or bars and indulge.

Note: An extra special version of these can be made by adding a handful of white chocolate buttons and some dried cherries.

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