Rich chocolate brownies


Preparation info

  • Difficulty


  • Makes



Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A full-on hit of rich, dense, gooey pure chocolate brownies, cooked in a slab and cut into generous, messy, fudgy squares, it will keep cooking as it cools in the tin, and the top will sink, crack and look like a disaster area. This is good.


  • 250 g (9 oz) dark bitter chocolate, chopped
  • 175 g (6 oz) butter
  • 175 g (6 oz) white sugar
  • 3 eggs (65 g)
  • ½ tsp vanilla extract
  • 100 g ( oz) walnuts, roughly chopped
  • 100 g ( oz) plain flour
  • 1 level tsp baking powder


Heat oven to 180°C (350°F).

Butter a cake tin or baking tray measuring 25 cm by 30 cm (10 in by 12 in). Melt chocolate and butter in a heat-proof bowl set over a pot of gently simmering water, stirring occasionally. Remove from the heat, and allow to cool for 10 minutes.

Beat sugar and eggs in a large bowl until pale and creamy. Fold chocolate mixture into egg mixture. Add vanilla extract and walnuts, and stir well. Sift in flour and baking powder, and fold gently until just mixed. Pour mixture into tin.

Bake for 30 to 35 minutes, or until a skewer inserted in centre comes out moist but not wet. Allow to cool in tin, then cut into squares and remove from tin. Pile high to serve and dust with icing sugar.