The most luxurious brownie I have ever had! You can add fudge and more chocolate if you like, but I just like it simple.

Chocolate Brownies

Baking at McLaren’s Kitchen


  • 150g Caster Sugar
  • 150g light brown sugar
  • 200g Dark chocolate 70% coco
  • 200g Butter
  • 40g Coco
  • 1tsp Vanilla Extract
  • 100ml milk
  • 3 eggs
  • 120g Spelt Flour
  • 1tsp baking powder


Heat the oven to 180 degrees C and prep a 8×8 inch baking pan with parchment paper

In an oven proof pan combine the sugars, chocolate, butter, milk and vanilla extract and melt on a low heat until combined

Take off the heat and let cool slightly. Add the Coco powder mix till combined and then add the eggs beaten slowly by folding into mixture. NB if the mixture is too hot they may curdle!

Finally fold in the flour and baking powder.

Pour the batter into the prepared baking pan and cook for 15 minutes or unitl the centre is just set. You’ll notice the centre does not wiggle when the pan is moved.


Measure the flour correctly! Adding too much flour will take away from that nice fudge texture of brownies

Don’t over bake your brownies. Unlike a cake brownies will not spring in the centre and a skewer inserted in the centre will not come out clean. Your chocolate brownies are done when the centre is set and you see the top just begin to crack

Good Luck!

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