favorite
print
rate
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 200 g unsalted butter
  • 200 g plain chocolate (about 70% cocoa solids), chopped
  • 3 eggs
  • 300 g granulated sugar
  • 2 tsps vanilla bean paste or extract
  • 125 g plain flour
  • 1 pinch salt
Plus optional flavourings:
  • 1 tsp ground cinnamon or ginger
  • ½ tsp chilli powder (believe me, its delicious)
  • 1 tbsp instant coffee powder, dissolved in 1 tbsp hot water
  • 1 orange, zest grated
  • 1 tbsp brandy, rum, coconut or orange liqueur
PLUS up to 250g/9oz from the suggestions below
  • white, milk or dark chocolate chunks/chips/buttons
  • pecans, walnuts, toasted hazelnuts or macadamia nuts (roughly chopped)
  • fudge or caramel chunks
  • dried fruit such as cherries, raisins, cranberries
  • fresh raspberries
  • chopped stem ginger or candied peel
  • mini marshmallows (just a couple of handfuls of these, not 250g/9oz!)
Favourite Chocolate Brownies Favourite Chocolate Brownies

Favourite Chocolate Brownies

I'm a massive fan of making brownies and they are a clear favourite in my household with the whole family.

You can be really flexible with this recipe and add all sort of treats into the brownie mixture before baking, depending on what you fancy or have in your kitchen. My favourite is some adding some grated orange zest as a flavouring, then mixing in chopped pecans and dried cranberries or cherries (up to 250g in total). The kids prefer chocolate chips and some marshmallows...funny that! Phil my husband will eat them however they come!

You can also modify them for specific dietary needs, such as use gluten free flour, swap the butter for coconut oil or use dairy free chocolate to make them vegan friendly.


  1. Pre-heat the oven to 180℃ /160℃ fan ovens/Gas mark 4
  2. Line an approximate 20x30cm rectangular, 3-4cm deep baking tin with greaseproof or baking paper.
  3. Place the butter and chocolate in a bowl over a pan of barely simmering water and leave to gently melt, stirring as little as possible, alternatively gently melt in the microwave.
  4. In a separate bowl, whisk together the eggs, sugar and vanilla extract until they are lovely and thick and creamy, but you still feel the gritty granules of sugar. Pour in the melted chocolate and butter, and mix in.
  5. Sift in the flour and salt, and add any optional flavourings or treats.
  6. Pour into the baking tin and cook for 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 30 minutes before cutting into squares.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Favourite Chocolate Brownies

I'm a massive fan of making brownies and they are a clear favourite in my household with the whole family.

You can be really flexible with this recipe and add all sort of treats into the brownie mixture before baking, depending on what you fancy or have in your kitchen. My favourite is some adding some grated orange zest as a flavouring, then mixing in chopped pecans and dried cranberries or cherries (up to 250g in total). The kids prefer chocolate chips and some marshmallows...funny that! Phil my husband will eat them however they come!

You can also modify them for specific dietary needs, such as use gluten free flour, swap the butter for coconut oil or use dairy free chocolate to make them vegan friendly.

favorite
print
rate
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 200 g unsalted butter
  • 200 g plain chocolate (about 70% cocoa solids), chopped
  • 3 eggs
  • 300 g granulated sugar
  • 2 tsps vanilla bean paste or extract
  • 125 g plain flour
  • 1 pinch salt
Plus optional flavourings:
  • 1 tsp ground cinnamon or ginger
  • ½ tsp chilli powder (believe me, its delicious)
  • 1 tbsp instant coffee powder, dissolved in 1 tbsp hot water
  • 1 orange, zest grated
  • 1 tbsp brandy, rum, coconut or orange liqueur
PLUS up to 250g/9oz from the suggestions below
  • white, milk or dark chocolate chunks/chips/buttons
  • pecans, walnuts, toasted hazelnuts or macadamia nuts (roughly chopped)
  • fudge or caramel chunks
  • dried fruit such as cherries, raisins, cranberries
  • fresh raspberries
  • chopped stem ginger or candied peel
  • mini marshmallows (just a couple of handfuls of these, not 250g/9oz!)
  1. Pre-heat the oven to 180℃ /160℃ fan ovens/Gas mark 4
  2. Line an approximate 20x30cm rectangular, 3-4cm deep baking tin with greaseproof or baking paper.
  3. Place the butter and chocolate in a bowl over a pan of barely simmering water and leave to gently melt, stirring as little as possible, alternatively gently melt in the microwave.
  4. In a separate bowl, whisk together the eggs, sugar and vanilla extract until they are lovely and thick and creamy, but you still feel the gritty granules of sugar. Pour in the melted chocolate and butter, and mix in.
  5. Sift in the flour and salt, and add any optional flavourings or treats.
  6. Pour into the baking tin and cook for 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 30 minutes before cutting into squares.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.