Chocolate Brownies

Preparation info

  • Difficulty


  • Makes About


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

A good brownie is a rich chocolate experience, but how good it tastes will depend on the quality of the chocolate. An electric mixer is essential, because this recipe will not work with a food processor. For a real treat, serve your brownies with some good-quality vanilla ice-cream.


  • 115 g/ 4 oz best confectioner’s chocolate, broken into pieces
  • 115 g/ 4 oz butter
  • 115 g/ 4 oz caster sugar
  • 1 egg plus 1 extra yolk
  • 1 tsp vanilla extract
  • 115 g/ 4 oz flour, sifted
  • 2 tbsp cocoa powder
  • ¼ tsp baking powder
  • pinch of salt


Preheat the oven to 160°C/325°F/gas 3. Put the chocolate to melt in a bowl set over hot water, making sure it does not come into direct contact with the water. Put the butter and sugar in the bowl of a mixer and work at high speed with the paddle-type beater (as distinct from the whisk or dough hook) until a smooth creamed consistency is achieved. This takes about 7 minutes.

Add the egg and extra yolk and the vanilla extract, continuing to beat until smooth, then incorporate the melted chocolate. Finally beat in the flour, cocoa powder, baking powder and salt.

Line a rectangular baking tin with non-stick baking paper and spoon the mixture into it, then bake for 30 minutes before testing with a skewer, pushing deep into the centre. It should be moist and squidgy in the middle and will continue cooking after you remove it from the oven. The cake will have risen, but will fall soon after you take it out of the oven.

Leave it to cool in the tin before turning out on a rack for at least an hour before serving.