The BEST dark chocolate brownie for the true chocoholic!

As someone who likes to cook (and eat) a lot! I can honestly say this is THE best brownie you are ever going to taste.

I don’t say that lightly! I know you guys will judge me.  😛


This is not one of those sickly sweet brownies that tastes more of sugar than anything else, this is for the true chocoholic who wants to taste chocolate, not just sugar with a chocolate vibe .

Nothing wrong with a sweet milk brownie but for me a brownie should be rich, dark and indulgent and you should only require a small piece to satisfy that chocolate craving. Of course I can still manage to scoff more than a small piece of these with ease! ;_) 



This takes me back to a restaurant we visited as a family while on holidays. My eldest son was ten at the time and he ordered a rich chocolate dessert. The waiter looked at me and said “I think he would be better with a different dessert as this is not your regular sweet chocolate” and I replied, ” then it will be perfect for him”.

The dessert arrived and he scoffed the lot in seconds and the waiter said “wow, he really does like good chocolate!”.

I’ve always had a very strong belief that when you eat out with your children you don’t want them thinking that sausage and chips, burger and chips, nuggets and chips and a bowl of ice cream is what restaurant dining is about. It’s not, or at least it shouldn’t be.

Let children experience amazing well cooked food, let them enjoy the experience of dressing up with Mom and Dad and let them experience the atmosphere and sheer buzz in the restaurant scene with an endless choice of food to try and enjoy. Start them early and you will find that they will always have a love of good food and dining out.  

Recipe is below.

I hope you give me some brownie points for these 🙂  

You can be the judge.

But before you speak, let your words pass through three gates:

Is it true?

Is it necessary?

Is it kind? 🙂


Note: To check if brownies are done, stick a tooth pick into the center and crumbs should stick to the tooth pick and be clumpy and quite moist but not gooey (if the tooth pick comes out clean you have over baked so please check before the full cooking time is up as ovens vary. Remember, brownies will continue to cook for a while when you take them out of the oven and in fact some people shock them (similar to shocking veg to stop the cooking process) by plunging the base of the pan into iced water or into the freezer, in their aim to perfect the perfectly moist brownie! 

I am never this fussy! 🙂   


The BEST chocolate brownie EVER

The BEST chocolate brownie EVER


  • 375 g Butter
  • 375 g Good quality dark chocolate , I use Valrhona but any dark chocolate with a high cocoa content will work. The better the chocolate quality the better the brownie will taste.
  • 6 eggs
  • 300 g caster sugar (see notes below on sugar quantity)
  • 225 g plain flour


  1. Preheat oven to 350f / 180c
  2. Line a roasting tin with buttered parchment paper (line it so that you can lift the brownies out of the tin using the sides of parchment paper)
  3. Break chocolate and place into a heatproof bowl together with the butter.
  4. Sit bowl over a pan of barely simmering water (a bain marie) and allow the chocolate and butter to melt, stirring occasionally. (Ensure that the bottom of the bowl does not touch the water!)
  5. Once melted remove from the heat immediately and allow to cool.
  6. Whisk the eggs and sugar together.
  7. Fold the cooled chocolate mixture into the egg mixture (Put a spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides).
  8. Sift the flour and fold in using the same motion.
  9. Pour mix into your prepared tin.
  10. Bake for 25 minutes (however check at 15 minutes and every few minutes after) as these can easily over bake and ovens vary. The brownies should be just set but not wobbly. The top should have a shiny, papery crust and the sides should be just beginning to come away from the tin (see notes below for checking for doneness :-))
  11. Allow to cool, then lift out with the parchment paper and cut into squares. These are rich so cut into small squares.


This recipe makes a very large batch but they hold very well in an airtight container. They also freeze extremely well.

The photos shown on this post are made with half the above recipe quantity and this made 16 brownies however I find that the full recipe results in a nicer texture and because they hold so well they are great to have in an airtight tin ready to serve with coffee for any unexpected visitors.

This recipe uses only 300 grams of sugar and the resulting effect is that the brownie is less sweet with a rich dark chocolate flavour . This is perfection for me and for my chocolate loving teens and I always use this quantity of sugar, however, if you want a sweeter version increase the sugar quantity in the recipe to 500 g. The higher the quantity of sugar used the more fudge like/chewy the brownies are likely to become and they will also hold longer. This recipe is somewhere in the middle of a fudge like/cake like brownie and is delicious served warm to really appreciate the deep chocolate flavour. Top with a scoop of ice cream for a delicious dessert!

Key rules

Don't over mix

Don't over bake

Use the best quality chocolate you can afford ( minimum 70% cocoa)

Use free range organic eggs

Ensure the chocolate mix is not hot when adding to the egg mixture (basically, you want the chocolate to be warm enough that it helps to dissolve the sugar (especially important for fudge like chewy brownies) but not so hot that it will cook the eggs when added to the egg mixture.

Use plain flour not self raising flour as you don't require (or want) a raising agent in brownies

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