Brownies (Belgian Chocolate and Cocoa)

A super easy brownie recipe for a squidgy chocolate bake. Authentic Belgian brownies contain both real dark chocolate and cocoa making them lip-smacking squares of goodness.

high-quality Belgian dark chocolate (around 70% cocoa solids), chopped (200 g)
butter (150 g)
3 large eggs
caster sugar (200 g)
1 tsp. pure vanilla extract
all-purpose flour, unbleached (100 g)
unsweetened cocoa powder (30 g)
¼ tsp. fine sea salt
hazelnuts, pecans or walnuts, toasted, roughly chopped (100 g)

To Serve:
confectioners' sugar or cocoa powder
ice cream or cream
drizzled melted chocolate
fresh berries

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 20 cm square baking tin with baking parchment, leaving a little overhang on the sides to help lift the brownies out later.

Melt the chocolate and butter together in a heatproof bowl over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Stir until smooth, then remove from the heat and leave to cool slightly.

In a large mixing bowl, whisk the eggs, caster sugar and vanilla extract together until pale and slightly thickened. This helps give the brownies a light, glossy top.

Gradually pour the melted chocolate mixture into the eggs and sugar, stirring continuously until well combined.

Sift in the flour, cocoa powder and salt, and fold everything together gently using a spatula or large metal spoon. Mix just until no streaks of flour remain - don’t over-mix.

If using nuts/fruit, fold them in now for added texture and flavour.

Pour the batter into your prepared tin and smooth the top.

Bake for 25 minutes, or until the edges are set and the centre is still slightly soft. A skewer inserted should come out with a few moist crumbs but not wet batter.

Cool completely in the tin on a wire rack. Once cool, lift the brownie slab out using the parchment and cut into 16 squares.

To Serve:
Dust with icing sugar or cocoa powder, or serve warm with ice cream or cream. For something extra indulgent, drizzle with melted chocolate or serve with fresh berries.

To Store:
Keep in an airtight container at room temperature for up to 5 days, or freeze individual squares for up to 1 month.