Chocolate brownie

With ice cream, hazelnuts & caramel popcorn

Chocolate brownie

Serves 10
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 438 22%
  • Fat 28g 40%
  • Saturates 17.5g 88%
  • Sugars 42.1g 47%
  • Salt 0.3g 5%
  • Protein 2.3g 5%
  • Carbs 47.1g 18%
  • Fibre 0.4g -
Of an adult's reference intake
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  • 250 g quality dark chocolate (70%)
  • 250 g unsalted butter
  • 4 large free-range eggs
  • 250 g golden caster sugar
  • 2 heaped tablespoons self-raising flour
  • 2 heaped tablespoons quality cocoa powder
Tap For Method
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  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
  3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
  4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
  5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
  6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
  7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.