I have always found it difficult to make the perfect chocolate brownie. Overcook it and it’s more like dry cake. Undercook it and it’s just a gooey mess that won’t get out of the pan in shape. However, I struck the perfect balance with this recipe over the weekend.

Makes 20 squares


  • 125g butter
  • 200g brown sugar
  • 125g dark chocolate
  • 3 eggs
  • 35g cocoa powder
  • 50g plain flour
  • 1/2 tsp baking powder
  • 150g walnuts (optional)
  1. Heat the oven to 180 degrees Celcius (160 if fan-forced).
  2. Line a 20 x 30cm baking tin with baking paper.
  3. Melt butter, brown sugar and dark chocolate together. Fastest and easiest way to do it is in microwave by setting it to 30 second bursts and stirring it after every cycle until it’s all melted and smooth.
  4. Add in all the other ingredients and mix until combined. Pour into baking tin and bake for 20 minutes.
I found that the bread knife was the best knife to get lovely clean cuts in a large slab of brownie because of the length of the knife as well as the type of crumb.
This refrigerates very well so it can serve as dessert for the week. Or if you’re feeling very generous, bring it into work and watch them fly out of the container. They are divine.