Brownies are a delicious chocolatey treat that are perfect for sharing with friends or family. They are quick and easy to make, and can be tailored to your own taste with some simple changes. Read on to find out how to make perfect brownies every time!


  • 100g dark chocolate
  • 100g butter
  • 2 eggs
  • 150g sugar
  • 1 tsp vanilla extract
  • 75g plain flour
  • ½ tsp baking powder
  • 25g cocoa powder


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Line an 8×8 inch baking tin with baking parchment.
  3. Place the dark chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until melted and combined.
  4. In a separate bowl, whisk together the eggs, sugar and vanilla extract until pale and creamy.
  5. Pour the melted chocolate mixture into the egg mixture and stir until combined.
  6. Sift in the flour, baking powder and cocoa powder and stir until combined.
  7. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until the brownies are firm to the touch and a skewer inserted into the centre comes out clean.
  8. Leave to cool in the tin before cutting into squares.

Potential changes & improvements

There are lots of ways you can change up this recipe to suit your own taste. Try adding in some chopped nuts, dried fruit, or chocolate chips to the mixture before baking. Or, for a different flavour, try replacing the dark chocolate with milk chocolate or white chocolate. You could also experiment with different flavoured extracts, such as mint or almond.

What other food it works well with

Brownies are delicious on their own, but also go well with other sweet treats. Try serving them with a scoop of ice cream and a drizzle of chocolate sauce, or with a dollop of whipped cream. They also make a great addition to a dessert buffet or table.

Common Mistakes

One common mistake when making brownies is to overcook them. Brownies should be firm to the touch but still have a slight wobble in the centre. They will continue to cook a little as they cool, so it’s better to err on the side of undercooking them rather than overcooking. Another mistake is to not line the tin properly, which can lead to the brownies sticking and being difficult to remove from the tin.

Nutritional Information

This recipe is for 12 brownies. Each brownie contains:

  • Calories: 247
  • Fat: 14.9g
  • Saturates: 8.4g
  • Carbs: 27.2g
  • Sugars: 20.4g
  • Fibre: 1.1g
  • Protein: 3.1g
  • Salt: 0.2g


  • Eggs
  • Milk
  • Soya
  • Wheat

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