Chocolate Brownies

These wonderful brownies are always a favourite in our household and seem to have a remarkably short shelf-life. Although the last well, you’ll find them eaten in no time!



(makes 16 brownies)

60g plain dark chocolate

125g butter or margarine

2 eggs – already beaten

250g soft brown sugar

1 tsp vanilla essence

90g sifted self-raising flour

90g pecan nuts / cherries or any combination of them

How to make them

  1. Grease the base of an 18cm shallow square tin and line it with greaseproof paper. (Or any tin of a similar base area)
  2. Pre-heat the oven to 180C / 350F / gas mark 4.
  3. Melt the butter and chocolate together in a bain-marie (e.g. a heatproof bowl placed over a saucepan of simmering water).
  4. Whisk the eggs and sugar together hard until they change colour (they become  more pale).
  5. Fold in the melted chocolate mixture and vanilla essence.
  6. Fold in the sifted flour and add the nuts and/or cherries. This will feel a very sloppy mixture – this is to be expected.
  7. Pour the batter into the prepared tin, making sure the fruit and nuts are distributed evenly.
  8. Place in the middle shelf of the oven and bake for 40 minutes. Use the toothpick test to check they are cooked and if not give them an additional 5 minutes or so.
  9. Leave them to cool completely before removing from the tin and cutting to your desired size.