Total Time
Prep 15 mins
Cook 40 mins

Everyone has their favorite, this is ours. Lovely moist on the inside, perfect sprinkled with powdered sugar, frosted, or served with a scoop of vanilla ice cream.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter and flour an 18 cm cake tin.
  3. Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
  4. Mix well, and allow to cool slightly.
  5. Blend flour, sugar and salt well.
  6. Add the cooled chocolate mixture to the flour, fully incorporating.
  7. Whisk in the eggs and the yolk one at a time.
  8. Beat for about a minute until thickened and smooth.
  9. Bake for 40-45 minutes or until a toothpick inserted is moist with crumbs.


Most Helpful

I absolutely loved the texture of these brownies-just what I was looking for, soft and dense. The taste, however, was less satisfactory. Something was off, I wonder if it's the powdered sugar-but I suspect that's what helped the texture. Maybe the chef can enlighten me?

chef 305256 August 20, 2006

I made this recipe exactly as written using a scale to weigh out the ingredients after converting it to US weights. These were some of the best brownies I've ever made and I did as another reviewer suggested by using these as the base for hot fudge sundaes. The recipe made a simply delicious moist brownie with a perfect chewy texture. Thanks so much for sharing this recipe as it's quickly become our favorite brownie recipe too!

Dreamgoddess June 22, 2005

I made these and took them last night as a dessert for our church fish fry dinner. I only got a little nibble, but I can tell you from the other people that ate these that they are delicious! The are more of a dense brownie versus a cakey brownie, which is a very good thing in my book. They kind of remind me of the rich, chewy brownies you get at Dairy Queen with their brownie explosion sundae. I cooked mine for 45 minutes and followed the recipe exactly. Thanks for sharing this delicious recipe!

Dine & Dish February 12, 2005

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