Classic brownies

Serves: makes about 25

Classic  brownies

I hesitate to use the phrase bog-standard for these brownies because that suggests something rather uninspiring and dull which these are most definitely not. So, classic is the term I prefer-easy to make and bake and a little firmer than some gooier brownies. These ones are a perfect teatime treat or something you can stick in a lunchbox or picnic. My salted caramel brownies are more of a pudding-one to eat with a fork or spoon. As with all baking recipes try to stick to the correct pan measurements. Anything smaller or larger will affect the cooking time and end result.


  • 200g unsalted butter, cut into 8 squares, plus extra for greasing
  • 225g plain chocolate, 60% cocoa solids (Lidl do a very good one), cut into small pieces
  • 150g golden caster sugar
  • 100g light muscovado sugar
  • 3 large eggs
  • 50g plain flour, sifted
  • 50g cocoa powder, sifted
  • 50g ground almonds
Classic  brownies


  1. Heat the oven to 180˚c, fan oven 160˚c, mark 4. Grease and base-line a 23cm square tin with non-stick baking parchment. Place the butter and chocolate in a suitable bowl for a microwave and microwave on high for 1 minute. Swirl the mixture around a little and microwave for a further 40-60 seconds or until the chocolate has just melted. Don’t overheat or the chocolate will burn. Cool for about 10 minutes and stir to mix the chocolate and butter. If you haven’t got a microwave, place the chocolate and butter in a pudding basin and place over a saucepan filled with about 3cm of gently simmering water. Stir until melted.
  2. Place both the sugars and the eggs in a mixing bowl and whisk with an electric beater for about 5-6 minutes until the mixture is thick and bulky and just forms ribbons when you lift out the whisk. In a separate bowl mix together the flour, cocoa powder and ground almonds.
  3. Carefully fold the cooled chocolate mixture into the eggs and swiftly fold in the flour mixture. Pour into the prepared tin and bake for about 18-25 minutes until the centre ceases to wobble if shaken but feels only just firm- the timing will depend on the ferocity of your oven.  Remove from the oven and leave to cool in the tin for at least 3-4 hours. You can refrigerate the brownies to speed up the cooling process if necessary. Cut into squares-as big or small as you wish.
Classic  brownies