Chocolate Brownies

Preparation info

  • Makes about


    • Difficulty


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

This is Mandy’s recipe for brownies, which are fabulously fudgy. Mandy read Italian at Bristol University, where she met my husband James. She then married an Italian air steward and now lives in ‘la Dolce Vita’ territory near Ostia Lido, outside Rome. She leads a whirlwind life, now as Supermum, single-handedly bringing up three children, guiding groups of Americans around Rome, and making these famous brownies!


  • 350 g butter
  • 140 g unsweetened cocoa powder
  • 6 eggs
  • 675 g caster sugar
  • 250 g plain flour
  • 3 tsp real vanilla essence
  • 100 g shelled fresh walnuts, roughly chopped


    Preheat the oven to 180°C/Gas 4 and line a fairly deep baking tray about 20 × 30 cm with greaseproof paper. In a large heavy pan, melt the butter with the cocoa. Whisk the eggs, then whisk in the sugar, followed by the flour and vanilla. Finally, add the cocoa and butter mixture, and the nuts. Pour into the prepared tray and bake for 40–45 minutes until springy to the touch. Do not overcook, or you’ll loose the fudginess. Cut into squares while warm and leave to cool.