Brown Sugar Chocolate Brownies

    1 hour

    Brown sugar, 70% chocolate and cocoa powder make these chocolate brownies very chocolate and very rich. These continue to cook after they've been removed from the oven so let them cool before cutting.

    36 people made this

    Serves: 12 

    • 300g soft brown sugar
    • 260g butter
    • 250g chocolate (70 per cent cocoa solids)
    • 3 large eggs plus 1 extra egg yolk
    • 60g flour
    • 60g finest quality cocoa powder
    • ½ tsp baking powder
    • A 23x23cm, preferably non-stick, or a small roasting tin

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C.
    2. Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water -or melt in the microwave.) As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into the size of small stones.
    3. Beat the sugar and butter using electric beaters for several minutes until white and fluffy.
    4. Break the eggs into a small bowl and beat them lightly with a fork. In another bowl, sift together the flour, cocoa and baking powder and mix in a pinch of salt.
    5. Add the beaten egg to the butter/sugar mix a little at a time beating well between additions.
    6. Mix in the melted and the chopped chocolate with a large metal spoon.
    7. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes.
    8. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a little wet, don't worry.

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    Reviews in English (29)


    While this is an excellent recipe on the whole (I'd say it makes the best brownies I've ever tasted), there's an inaccuracy in the ingredients as listed here compared to the same one posted elsewhere on the web. This calls for 300 grams of 'soft brown sugar' as opposed to 300 grams of golden caster sugar. I noticed something wasn't quite right when trying to follow the instruction to beat the sugar and butter until 'white and fluffy'. Realising that no amount of beating was ever going to make that happen, I checked this against the recipe that I used last time on the Guardian website (posted by Nigel Slater himself) and noted the discrepancy, but pressed on so as not to waste an entire pack of butter. Thankfully the brownies still turned out very well, but I do strongly recommend that caster sugar be used. I found the brown sugar gave the brownies a malty aftertaste and a slight grittiness that I wasn't so keen on.  -  09 Feb 2013  (Review from Allrecipes UK & Ireland)


    I made these as per recipe and they came out great ! The only problem is that I cant decide if I actually like them or not .. They have a smooth fudgy texture , yet are incredibly light .. The problem is they taste soooo grown up due to all the dark chocolate. I must admit though that they are pretty good straight out the freezer with a mug of coffee. I also added some pecans to half the mix .. they were good too.  -  31 Mar 2011  (Review from Allrecipes UK & Ireland)


    Used different ingredients. I've made these with both 70% choc and dark belgian choc (50%) both were gorgeous but as I have quite a sweet tooth the 50% ones were my favourite. The darker ones were more sickly, though were devoured in an evening when I left them in the kitchen at uni so evidently still delicious  -  07 Jan 2010  (Review from Allrecipes UK & Ireland)