The ultimate recipe for chocolate brownies - rich, dark, moist and moreish. They are made with Divine 70% Dark Chocolate, so they taste great! Created for Divine by renowned food writer Sue Ashworth.
Ingredients 
  • Butter, for greasing
  • 350 g (12 oz) Divine 70% Dark Chocolate, broken into pieces
  • 250 g (9 oz) butter
  • 3 large eggs
  • 250 g (9 oz) dark muscovado sugar
  • 50 g (2 oz) plain flour 1 tsp baking powder
  • 75 g (3 oz) pecan nuts, chopped
Cook's tip:
  • Make tiny treats by cutting the brownies into very small squares and popping them into sweet cases. That way they might last a little longer!

Preparation & Quantity:

Makes 9 large or 16 small brownies   
Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
Grease a 23 cm (9 inch) shallow cake tin with a little butter. 

Method:

  1. Put the chocolate and butter into a pan and heat gently, stirring with a wooden spoon until melted.
  2. Remove from the heat and cool for a few minutes.
  3. Whilst the chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl using a hand-held electric mixer, until light and glossy. This will take about 5 minutes. Add the melted chocolate mixture, stirring it in gently with a large metal spoon. Sift in the flour and baking powder and fold in with the pecan nuts.  
  4. Tip the mixture into the prepared tin and bake for about 40 - 45 minutes until firm.
  5. Test the cake by inserting a fine skewer into the middle - there should be a few crumbs sticking to the skewer.
  6. Place the tin on a wire rack and cool for an hour, then cut the brownies into squares, remove from the tin and cool completely on the rack. 
 
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