Chocolate lovers, this recipe is for you! An easy and super satisfying bake to try at home, inspired by Great British Bake Off’s chocolate week.


  • 185g unsalted butter
  • 185g dark chocolate
  • 3 large eggs
  • 275g golden caster sugar
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate



  1. Cut the butter into small cubes and place in a medium bowl
  2. Break the dark chocolate into small pieces and add them into the bowl with the butter
  3. Melt the chocolate and butter together in the bowl, either in the microwave for 2 minutes (take care not to let it burn), or over a saucepan of hot water on low heat
  4. Once melted, allow it to cool to room temperature
  5. While the mixture is cooling, preheat the oven to fan 160C and line the base of a shallow 20cm square baking tin with non-stick baking parchment
  6. Break the eggs into a large bowl with the sugar
  7. Whisk together until the mixture is thick and creamy (this should take about 3-8 minutes, you’ll know it’s ready when the mixture becomes really pale and doubles in volume)
  8. Pour the cooled chocolate mixture over the eggy mousse, then very gently fold together until the two mixtures are combined, without knocking too much air out
  9. Sieve the flour and cocoa powder together on top of the chocolate and egg mix, covering the top evenly
  10. Gently fold together until it becomes fudgy – stop just before you feel you should
  11. Chop the white and milk chocolate into small chunks and stir in until they’re dotted throughout
  12. Pour the mixture into the prepared tin and level it with a spatula
  13. Bake in the oven for 25 minutes – you’ll know they’re done when you gently shake the tin and the brownie doesn’t wobble, the top has a shiny, papery crust and the sides are just beginning to come away from the tin
  14. Once ready, remove from the oven and leave to cool completely in the tin
  15. Lift from the tin and cut into small squares, or triangles ready to savour

Keep your brownies in an airtight container for up to two weeks, or in the freezer for up to a month. We recommend enjoying for dessert, warmed through and with a scoop of vanilla ice cream or a dollop of extra thick double cream.