Chocolate Brownies

This recipe claims to be the best… I beg to differ! My brownies are amazing (and 6LDK will vouch for that!)


The ultimate soft and gooey brownie
10617 Ratings

  • Prep time 20 MINS
  • Cook time 30 MINS

Detail Ingredients


  1. Preheat oven to 180 ⁰C, gas mark 4. Grease and line the base and sides of a 20 cm square cake tin with baking parchment.
  2. Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.
  3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.
  4. Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.
  5. Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles.

Use a serrated edge knife to cut the brownies more easily.


Which word in the title hints that they are the best?

Why do you think it’s important to weigh the ingredients accurately first?

What might ‘serrated’ mean?

Which word tells us that the water is hot and not cold?

How long would this brownie take in total to make?

Why do you think refrigerating might aid cutting?


Recipe source here.