• Ben Churchill

The best chocolate brownie you'll ever taste

This right here is a the only brownie recipe you'll ever need! Makes a 10 inch by 8 inch tray about 1 inch thick, which equates to 8 pieces. It's very important not to over cook this, as it'll dry up horribly. When it's done, it'll seem a bit under, but trust your gut on the cooking times.


250g butter

250g dark chocolate (broken up pieces or even better, pellets)

125g plain flour

60g cocoa powder

5 large eggs

415g granulated sugar


Preheat your fan oven to 165 degrees C. First, melt the butter slowly over a low heat. Once it's melted, whisk in the chocolate until it's all dissolved. Meanwhile, whisk the eggs with the sugar for around 3 minutes on high speed. The mix should turn pale and glossy. Pour your chocolate and butter over this and mix together until all blended. Finally, sieve the flour and cocoa into the mix and again, mix together till smooth. Pour your brownie mixture into a 10 inch by 8 inch tin lined with parchment. Bake at 165 degrees C for around 25 minutes. Bear in mind that if you insert a skewer, it should come out slightly covered in brownie so the skewer test is not a good indicator of doneness in this case.