Chocolate brownies recipe

8 INGREDIENTS • 5 STEPS • 30MIN

Chocolate brownies recipe

Recipe

5.0

3 ratings
If you love fudgy, gooey brownies, then this is the recipe for you. Made with our decadent Choc Marks Dark Chocolate Bar, these brownies have an irresistible bitterness that perfectly balances the sweetness of leftover Easter chocolate.
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If you love fudgy, gooey brownies, then this is the recipe for you. Made with our decadent Choc Marks Dark Chocolate Bar, these brownies have an irresistible bitterness that perfectly balances the sweetness of leftover Easter chocolate.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
16
180 g
M&S Remarksable Value unsalted British butter
180 g
M&S Choc Marks dark chocolate
270 g
caster sugar
85 g
M&S Remarksable Value plain flour
40 g
cocoa powder
3
M&S free-range mixed size eggs
50 g
M&S chicky choccy speckled eggs
or any milk chocolate
30 g
M&S golden blond chocolate

Nutrition per serving

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Calories
264kcal
Fat
15.5 g
Saturates
9.4 g
Sugars
24.7 g
Salt
18.1 mg
Love This Recipe?
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Chocolate brownies recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Add the butter (180 g) to a large saucepan over medium-low heat, until melted. Add in the dark chocolate (180 g) and mix until completely melted. Remove from the heat.
step 2
Meanwhile, mix the sugar (270 g), flour (85 g) and cocoa powder (40 g) in a large mixing bowl. Once the chocolate mixture has cooled slightly, quickly whisk in the M&S free-range mixed size eggs (3) one by one. Add a pinch of salt to balance the sweetness.
step 3
Add the chocolate and butter mix to the flour mixture and stir well until combined. Once combined, stir in the speckled eggs (50 g). Add the mixture to a 23cm square, lined baking dish and add the blond chocolate pieces (30 g).
step 4
Bake for 20 minutes, until the top appears set and slightly cracked in appearance, but still gooey in the middle. Insert a clean cocktail stick – if there’s still a little batter coating the stick, they’re ready to come out.
step 5
Remove the brownies from the oven and allow to cool completely before cutting into 16 squares.
step 5 Remove the brownies from the oven and allow to cool completely before cutting into 16 squares.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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