Chocolate Brownies

An extremely easy recipe which is always a crowd pleaser, the best thing about this chocolate brownie recipe is that you can lessen the cooking time for a gooier and fudge-like brownie or cook for longer for a cakier texture.

We’ve already covered baking substitutes here, but if you don’t have some of the ingredients feel free to substitute the butter for coconut oil and caster or soft light brown sugar for coconut, demerara or granulated sugar. Plain flour can be substituted for oat flour, rye or spelt. Do not skip the teaspoon of salt, as strange as it might sound, even baked goods need to be seasoned correctly.


Makes 8 brownies

  • 200g dark chocolate

  • 150g unsalted butter

  • 100g caster sugar

  • 100g soft light brown sugar

  • 3 eggs

  • 100g plain flour

  • 2tbsp cocoa powder

  • 1tsp sea salt


  1. Combine the butter and chocolate in a large bowl over a pan of simmering water and melt very gently. Alternatively cover the bowl with cling film and steam in a Miele Steam Oven at 100˚C for 2 minutes and when ready, whisk to combine.

  2. Add the caster sugar and whisk to combine, then add the soft light brown sugar and whisk once again, followed by the eggs. Make sure everything is well combined.

  3. Sieve together the flour, cocoa and salt and add to the chocolate mixture, making sure there are no visible lumps. At this point you could add any extra ingredients like walnuts.

  4. Grease and line a 20cm baking tray with baking parchment and pour the mixture on top and even out with a spatula.

  5. Preheat a Miele Oven on the Conventional Heat setting (180 ˚C) and bake on the wire rack for 25 minutes if you want a fudgy brownie or 30-35 minutes if you prefer one which is more set and cakier in texture. Allow to cool down completely before cutting and serving.

About the Author

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