intense chocolate and very quick and easy to make

A choc-a-holic (well actually more a choc-a-freak, since I’ve never met anyone as into chocolate as he is), friend of mine found this amazing recipe on-line last year and sent me the link.  It looked too good to be true and I just had to bake a batch.  

The first time I made them they came out perfectly and I could not believe how quick and easy they are to knock up.  They are intensely chocolatey and very dark, so be warned.  I have made them on two subsequent occasions and the results were not quite as good, but yet very well liked by the respective ‘eaters’.   

Admittedly the second time I made them I added additional milk chocolate pieces which perhaps made them too heavy. I’m very fussy when it comes to baked things, and for me they are not exactly what I perceive to be a perfect brownie in texture, they are slightly too chewy but some people may find this a pre requisite.  

I took the third batch I made on holiday with me and they tasted pretty good two weeks after being baked.  They kind of ‘matured’, as chocolate baked things tend to do, and went a bit harder.  

The choc-a-holic connection says he keeps them in the fridge which gives them a nice fudgey vibe, which sounds nice.  

As these are really all about the chocolate, the quality that you use is important.  I use unsweetened dutch processed cocoa powder (the best) and a 70% Belgian chocolate (Callebaut) which I buy in callets (choc chips) as they are just easier to work with.  


  • 1 1/2 cups sugar
  • 3/4 cup flour
  • 3/4 cup cocoa powder
  • 3 eggs
  • 3/4 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips (I used 70%)

how to make:  

  • pre heat oven to 165 degrees c (325F)
  • put all dry ingredients into a bowl
  • add the eggs and melted butter and mix until combined
  • do not over mix
  • scoop  out into a baking dish lined with baking paper, gently pressing the mix into the corners
ready to go in the oven
  • bake for 30 minutes
  • allow to cool in the pan – then gently remove and cut into squares

 These may not be (in my humble opinion) THE best brownies I have ever eaten, but they must be right up there amongst THE easiest to make. And they are pretty yummy.  

Anyone can do these. Add nuts if you like, I prefer nuts (preferably walnuts) in my brownie.  

PS: I took these to friends the day after they were baked and they were completely devoured and thoroughly enjoyed. I do think they taste better a day or a few days after being baked. 

The blog from which this recipe originates is:  cooklikeyourgrandmother

1 Comment

  1. Pingback: nigella’s chocolate brownies

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