Get ready for the ultimate chocolate brownies. We use Billington’s Unrefined Dark Muscovado Sugar, and believe us when we say these make the most indulgently-rich and gooey chocolate brownies you've ever tasted. You'll never look at another brownie the same way.
Once you’ve mastered this recipe, you can go wild exploring new flavour combos. Try adding Caramac or Biscoff spread to add a new twist - we've shown you how to amend the recipe below.
How to make Caramac Brownies:
Caramac lovers: Break 6x 30g bars into the brownie mix right before baking. Once baked, drizzle a melted 30g bar over the top.
How to make Biscoff Brownies:
Bonkers for Biscoff? Dollop 200g Biscoff spread into the brownie mix, right before baking. Break up 5 Biscoff biscuits and place the pieces on top of the brownie batter. Bake for 20 minutes extra.
5 ingredients7 steps
Vegetarian
Method
Step 1
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Ingredients for this step
350gDark chocolate
200gUnsalted butter (softened)
Step 3
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Ingredients for this step
3Free range medium eggs
250gBillington's Unrefined Dark Muscovado Sugar
Step 4
Sieve in the flour and fold in until the mixture is smooth.
Ingredients for this step
50gAllinson's Self-Raising White Flour
Step 5
Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.
Step 6
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Step 7
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.
