Preparation Notes: Plus cooling
Cooking Notes: Approximately
Serving notes: Cuts into 16 squares
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- 50 ml (2fl oz) sunflower oil, plus extra to grease
- 250 g (9oz) dark chocolate (70% cocoa solids), chopped
- 4 medium eggs
- 150 g (5oz) light muscovado sugar
- 1 tsp. vanilla extract
- 75 g (3oz) plain flour
- 1/2 tsp baking powder
- 1 Tbsp. cocoa powder
- Handful fresh raspberries, optional
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). Lift bowl off the pan and set aside to cool slightly.
- Step 2
Beat eggs, sugar, vanilla, oil and a pinch of salt in a large bowl with a handheld electric whisk until pale and thick - about 5min. Sift over flour, baking and cocoa powders and cooled chocolate, then fold together with a large metal spoon.
- Step 3
Scrape mixture into the prepared tin, level and scatter over raspberries (if using). Bake for 20-25min or until set. Cool completely in tin before cutting into squares.
To Store: The plain brownie (without raspberries will keep well wrapped in foil or in an airtight container at room temperature for up to 4 days. Adding fresh fruit means it won't last as long.
Try these other triple-tested chocolate brownie recipes:
Marbled peanut butter brownies
Raspberry and cream cheese chocolate brownie
Brownie bites
Outrageous brownies
Christmas brownie bites
To store
The plain brownie (without raspberries) will keep well wrapped in foil or in an airtight container at room temperature for up to 4 days. Adding fresh fruit means it won't last as long.
Per Serving:
- Calories: 175
- Fibre: 1 g
- Total carbs: 22 g
- Sugars: 18 g
- Total fat: 8 g
- Saturated fat: 3 g
- Protein: 3 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
