This ultimate brownie recipe is an absolute must-try.  Look out for the pro tip at the end of this post


  • 375 grams soft unsalted butter
  • 375 grams best-quality dark chocolate
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 500 grams caster sugar
  • 225 grams plain flour
  • 1 teaspoon salt
  • 300 grams chopped walnuts



  • Preheat the oven to 180°C/160°C Fan. Line your brownie tin – don’t forget the sides!
  • Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
  • When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined tin
  • Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle should still be dark and dense and gooey.

Pro Tip:  Keep checking: the difference between gooey brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.


If you like your brownies with a twist, nuts can add a great flavour and texture to this ultimate brownie recipe. A nutty crunch in a gooey brownie can be irresistible.  Walnuts, almonds, pistachios, macadamia nuts, pecans and even peanuts can all be used.

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