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It took me a while to get the perfect brownie recipe. Sometimes I made them too sweet, or not chocolatey enough. After a few months of trial and error, I finally managed to create the perfect recipe. These melt-in -the-mouth brownies taste like your dream brownie, with a gooey centre and sweet taste. I don’t like to put chocolate chips in brownies, and therefore haven’t included them in this recipe, because I feel that they take away the lovely texture and the melt-in-mouth feeling.

 The most important thing for me is to get the baking time right. If you bake them too much, they can become crispy and that’s not how I like my brownies. If you bake them too little, they are harder to cut because they are very soft and gooey, and it can lead to a mess. It’s finding the right amount of time they need in the oven that is the difference between a normal chocolate brownie and an ultimate chocolate brownie.


  • 125g dairy free butter/margarine

  • 200g dark chocolate (make sure it's dairy free)

  • 180g light Muscovado or regular brown sugar

  • 2 eggs

  • 85g plain flour

  • 1 tsp vanilla essence (optional)


  • Preheat the oven to 160°C and line a square pan

  • Place the butter (chopped, for faster melting) and chocolate in a heatproof bowl over a pan of simmering water. When butter and chocolate have melted, remove from heat and allow to cool to room temperature. 

  • Beat the sugar, vanilla and a pinch of salt into the chocolate mixture. 

  • Beat the eggs in a separate bowl and then add them to the mixture. Mix well. 

  • Add the flour, beating until smooth. Pour mixture into cake tin, smoothing the top. 

  • Bake for about 30 minutes or until a toothpick comes out with moist crumbs attached - if it comes out clean, they’re defiantly done, maybe a bit more on the overdone side. They will continue to cook after you remove them from the oven so undercooked ones are always better than overcooked dry brownies.

  • Allow to cool, before cutting into squares

  • Enjoy!

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