PS Desserts
30 cm x 20 cm slab
Mark Roper

An old favourite that I never tire of. Chocolatey, fudgey brownies win hearts all over. And they are very easy to make. You can go traditional as I’ve done here, or for speckled brownies, vary the additions. Add nuts like pecans or macadamias or milk and white chocolate, or even rum-soaked raisins for a grown-up version. I crumble the brownie and add it to vanilla ice-cream to finish off my Raspberry and chocolate délice.


Quantity Ingredient
300g best-quality dark couverture chocolate, finely chopped or grated
200g butter, cubed
4 eggs
200g caster sugar
80g soft brown sugar
1 teaspoon vanilla extract, (optional)
200g plain flour
1 teaspoon baking powder
80g best-quality dark couverture chocolate, extra, roughly chopped, (see notes)


  1. Preheat the oven to 180ºC. Line a 30 cm x 20 cm brownie tin with baking paper.
  2. Finely chop or grate the chocolate and melt in a heatproof bowl over a saucepan of barely simmering water. Let more than half of the chocolate melt before you give it a stir with a wooden spoon or rubber spatula.
  3. When the chocolate has melted, turn off the heat and add the butter. Stir to combine and keep warm.
  4. In the meantime, place the eggs in the bowl of an electric mixer fitted with a whisk attachment and lightly whisk.
  5. Add both the sugars and whisk until pale and creamy. Add the vanilla extract and fold through.
  6. Fold the egg mixture into the warm chocolate mixture.
  7. Sift over the flour and baking powder and fold through. Stir through the roughly chopped chocolate.
  8. Pour into the prepared tin and bake for 15–20 minutes or until slightly puffed and springy to the touch. The brownie should be shiny and slightly cracked on the surface. Allow to cool in the tin before turning out.


  • You can replace the chunks of dark chocolate with a different type of chocolate or the same quantity of chopped nuts, or a combination of both.
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