Brasserie Blanc

The best ever brownies from Chef Clive

200g quality dark chocolate - preferably 70% cocoa solids
250g unsalted butter
50g chopped walnuts
75g cocoa powder
65g plain flour
1tsp baking powder
360g caster sugar
4 large eggs (preferable free-range)
1 egg yolk

The best ever brownies from Chef Clive

Serves 12

Introducing Chef Clive’s best ever chocolate brownies; Gooey, unctuous and very very moreish! The recipe is below but for more tips on how to make these tasty treats and so share pictures of your baking efforts head over to #BBKind!

  1. Pre-heat the oven to 180c (160c fan)/ 350f or gas mark 4.
  2. Line a 24cm square baking tin with grease proof paper.
  3. Place the chocolate & butter in a heatproof boil. Place it over a pan of water & bring to the boil. Keep stirring until the chocolate & butter have melted & make sure it doesn't burn.
  4. Take the bowl off the pan & stir in the chopped walnuts. Put to one side.
  5. In a separate bowl whisk the eggs, egg yolk and half the sugar together until a light & fluffy consistency. Add half the chocolate mixture & fold in gently.
  6. Add the remaining chocolate mixture & mix until you have a smooth, silky consistency.
  7. Sift the flour, cocoa powder & baking powder together into a separate bowl. Then add to your mixture along with the remaining sugar & stir well.
  8. Pour the mixture into your prepared tin & pop into the oven for 35 minutes. Keep an eye on it though as you want to ensure it not too dry! They should be cracked on the surface but gooey underneath.
  9. Remove from the oven and leave to cool in the tin. Once cool transfer to a chopping board, cut into chunks & enjoy!
  10. Makes 12 large brownies or 24 smaller bites
  1. This recipe contains eggs, dairy, nuts & gluten
  2. You can remove the nuts for a nut-free recipe or substitute them with something like granola for added crunch
  3. For a gluten free recipe substitute the flour & baking powder for GF alternatives
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