The Perfect Brownie

My Perfect Brownie

I’ve been baking this brownie recipe for many years now, and it’s still one of my absolute favourites. As a chef, I’ve had the privilege of travelling the world cooking and baking, but this recipe has never let me down.

It’s rich, fudgy, and perfectly balanced — with that signature shiny top and soft, chewy centre. A sprinkle of sea salt and chunks of white chocolate give it an irresistible twist. Whether you’re baking for family, friends, or just for yourself, this is the only brownie recipe you’ll ever need.

Timings

Prep time: 30 minutes Cooking time: 25 minutes. Makes: 9 brownies

Ingredients

• 185g dark chocolate (70% cocoa)

• 185g salted butter

• 3 large free-range eggs

• 100g caster sugar

• 175g dark soft brown sugar

• 85g plain flour

• 40g cocoa powder

• 100g white chocolate (chunks or buttons)

• 1 tsp sea salt flakes

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Method

1. Melt the chocolate and butterPlace the dark chocolate and butter in a large heatproof bowl over a pan of simmering water. Allow to melt slowly until smooth and glossy.

2. Whisk the eggs and sugarsIn a separate bowl, whisk together the eggs, caster sugar, and dark brown sugar until the mixture doubles in size and becomes pale and fluffy (about 5–10 minutes).

3. Combine the mixturesPour the melted chocolate and butter into the beaten eggs, folding gently to keep the mixture light and airy.

4. Add the dry ingredientsSift the flour and cocoa powder into the bowl, then fold through carefully using a metal spoon to avoid knocking out the air.

5. Pan and toppingsPour the brownie mix into a 20cm × 20cm square brownie tin. Scatter over the white chocolate chunks and sprinkle with sea salt flakes.

6. BakeBake in a preheated oven at 170°C for 20–25 minutes, until the top is crisp and slightly cracked but the centre remains soft.

7. Cool and serveLeave the brownies to cool completely in the tin before slicing. Enjoy as they are, or warm slightly and serve with ice cream for an extra indulgent treat.