Squidgy Chocolate Brownies
Prep time
Cook time
Total time
Delicious, chocolaty gooey brownies! What else is there to say!
Recipe type: Dessert
Serves: 16
  • 200g slightly salted butter*, chopped
  • 350g 70% dark chocolate, chopped
  • 3 eggs
  • 250g dark muscovado, or dark brown, sugar
  • 50g self-raising flour
  1. Heat the oven to 190°C and line an 20cm brownie tin with baking paper.
  2. Fill a small saucepan 1⁄4 full of water, place the chocolate and butter in a heatproof bowl resting on top of the saucepan, but not touching the water. Warm on
  3. a low heat, stirring occasionally, until everything has melted.
  4. Whisk the eggs in a bowl until they’re pale and fluffy, but not too stiff. Add the sugar and whisk until it thickens up. Gently fold in the chocolate mixture and then sieve in the flour. Continue to fold until smooth.
  5. Slowly pour the mixture into the tin and bake for 30-35 minutes. When you see the satisfying crust on top they’re done. They should be all squidgy inside too.
  6. Allow to cool completely, then cut into 16 squares.
*If you can't find slightly salted butter, just use unsalted butter and add about ¼-1/2 teaspoon salt along with the flour.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2013/09/squidgy-chocolate-brownies-le-creuset-ramekins/