Ooooooooooey Goooooooooey double chocolate brownies!

Ooooooey Gooooooey double chocolate brownies!

Cook n Create
Looking for a show-stopping brownie recipe? This recipe will knock your socks off... and your hat! Once you have used this recipe - you won't go back!
Prep Time 30 mins
Cook Time 1 hr
Course Dessert, Side Dish, Snack
Servings 16


  • 100 g Dark chocolate
  • 200g g Milk Chocolate
  • 250 g Salted Butter Don't use a table spread
  • 400 g Soft, light brown sugar
  • 4 Large Eggs
  • 140 g Plain Flour
  • 50 g Cocoa powder
  • 200 g Raspberries This is totally optional and you can use fresh or frozen but it cuts through the intense sweetness incredibly


  • Heat oven to 180C/160C fan/gas 4
  • Line a 20 x 30cm baking tray tin with baking parchment (Make sure you use a good quality one so that it doesn't stick to your amazing brownie!)
  • Break up the chocolate into squares and put in a large saucepan
  • Add butter and sugar into the pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat as soon as it's all melted to ensure the chocolate doesn't burn
  • Stir the eggs - one by one, into the melted chocolate mixture. Mix really thoroughly and as quickly as you can - you want to avoid the egg cooking as it hits the warm mixture and getting pieces of cooked egg in the mixture
  • Sieve over the flour and cocoa, and stir in thoroughly
  • If you wanted to use the raspberries - stir in half, and scrape the mixture into your baking tray, then scatter over the remaining raspberries
  • Bake on the middle shelf for 45 mins or, if you prefer a firmer texture, for 10 mins more. Cool before slicing into squares
  • Store in an airtight container for up to 3 days - trust us - they won't last that long without being devoured!
Keyword brownie, caramel, Chocolate, Gooey, sticky

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