Chocolate Brownies Print

Chocolate Brownies

Makes 16 or 1 Tray


225g dark chocolate
115g butter, cubed (at room temperature)
250g caster sugar
2 tsp vanilla essence
4 eggs, lightly whisked
175g plain flour
½ tsp baking powder
¼ tsp salt
115g walnuts, roughly chopped


  1. Preheat oven to 180°C.
  2. Melt the chocolate in a bain marie (bowl set over a saucepan of simmering water). Allow to cool.
  3. Using an electric mixer (or electric whisk), cream the butter and sugar until pale. Gently stir in the cooled chocolate, vanilla essence and eggs.
  4. Sieve together the flour, baking powder and salt and gently fold these into the wet mixture along with the walnuts.
  5. Pour the mixture into a baking tray lined with parchment paper and bake for 20 - 25 minutes, until the top is crusty. Allow to cool in the tin for 10 mins, then turn out onto a wire rack. Cut into squares and store in an airtight container for up to 3 days.

Note: You will know when the brownies are cooked, when a skewer is inserted into the centre and it comes out clean.

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