THE Brownie recipe


The search is over! I’ve finally found it – the recipe for my dream Brownie in all its gooey, chewy glory. Brownies are a pretty big deal so I wanted to make sure I felt super confident before I posted a recipe on here. After 2 months of searching, here it is – ‘the one’.

Serves 16.

You will need:

  • Deep, square cake tin
  • Electric whisk/ mixer
  • Baking paper
  • A saucepan and heatproof bowl for melting the chocolate and butter
  • A teaspoon and large tablespoon


For the base:

  • 150g digestive biscuits
  • 150g walnuts
  • 125g unsalted butter, melted

For the brownie:

  • 125g dark chocolate
  • 200g white chocolate chips
  • 175g unsalted butter, softened
  • 400g caster sugar
  • 150g plain flour
  • 3 large eggs, beaten
  • 1 tsp vanilla extract


  1. Line the baking tray with the baking paper
  2. Put the biscuits and walnuts in a large sandwich bag and crush with a rolling pin. Don’t bash them so hard there’s only dust left; you’re aiming for a mix of crumbs and slightly bigger chunks.
  3. Melt the butter for the base and stir in the crushed walnut and biscuit until evenly coated. Spread the mixture to cover the base of the tin. Put the tray in the fridge for around 20 minutes so the mixture can set.Top tip: if you’re feeling lazy, melt the butter in the microwave! Alternatively, you can melt in a bowl over a saucepan of hot water.
  4. Gently melt the dark chocolate in a heatproof bowl over a pan of hot water on the hob. Top tip: careful the water doesn’t touch the bowl or mix with the chocolate.
  5. Cream the butter and sugar together in a bowl until light and fluffy. Top tip: a whisk usually helps here!
  6. Lightly beat the eggs in a separate bowl and gradually pour into the sugar and butter mix; beat together before mixing in the melted chocolate and vanilla extract.
  7. Fold in the flour and half the white chocolate chips. Spoon the mixture evenly over the biscuit and nut base, before sprinkling the remaining white chocolate chips on top.
  8. Cook in the oven for 35 minutes.Top tip: the mixture is done when you poke the centre with a metal skewer and a fair few brownie crumbs come out on the stick along with some melted chocolate. Careful not to over bake and ruin the charm of this chocolate beast.

The brownies make a delicious (slightly messy!) dessert when still slightly warm, or a great gooey brownie any time of day when completely cool. We were taking our tray over to relatives, so served straight out the tin for a chocolatey treat to rival the Easter eggs.

If you’re planning to tip the bake out of the tray, make sure they’re completely cool first and gently peel the lining paper off the back.


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