My favourite cakes are brownies – if you get it right (which is easy to do) the soft, moist, gooey centre is unbeatable.


You could add nuts of chocolate chips or you like – frankly, I don’t see why you couldn’t add any ‘chip’ you’d like – although just plain are good enough anyway. (In terms of ease vs results – then this recipe and the cookies draw for first prize! So simple, yet the results are epic!)


  • 275g/10oz plain chocolate (70% cocoa solids)
  • 275g/10oz unsalted butter
  • 85g/3oz pecans, walnuts, hazelnuts, almonds or preferred chocolate broken into pieces
  • 85g/3oz milk chocolate, cut into large chunks
  • 85g/3oz white chocolate, cut into large chunks
  • 175g/6oz plain flour
  • 1 tsp. baking powder
  • 4 large eggs, lightly beaten
  • 1 tsp. vanilla essence
  • 325g/12oz caster sugar


  1. Preheat the oven to 170C/325F/Gas3.
  2. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. (Alternatively, grease a tin – then dust with flour, shake the tin so the flour makes a light but even coating around the entire tin).
  3. Put the plain chocolate and butter in a large bowl, place over a pan of gently simmering water and allow to melt.
  4. Sieve the flour and baking powder into a bowl and set aside.
  5. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.
  6. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked.
  7. Allow to cool in the tin, then remove them and cut into squares.
  8. Try not to eat in one go!