Chocolate Brownies – the best so far!

Brownie mix

One of lifes little pleasures, for me at least – it a chocolate brownie on a cold day. But Im rather specific about my brownie – its gotta be just right. Just firm enough, just squidgy enough – its tough to reach brownie perfection. And it is something that has alluded me for sometime now…..

My most recent recipe came from a #snailmail connection in Portugal. Although they where enjoyed by all at the time – and I would still recommend them – they were a little cakier than Id like. I want my brownies to have a hard crust, yet a fudgy texture inside. And to be rich enough that a small quantity satisfies my cravings. Im sorry but I really cant think of a better way to describe them lol, you know when you just know… yeah, that!

Chocolate Brownies - the best so far!

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  • 250g Salted Butter
  • 110g Milk Chocolate ( I used Dairy Milk )
  • 90g Dark Chocolate ( I used 90g Grenada Chocolate Company 71% )
  • 80g Cocoa Powder ( I used Bourneville )
  • 70g Plain Flour
  • 1tsp Baking Powder
  • 380g Caster Sugar
  • 6 Fresh Eggs, beaten ( 6 medium eggs from my girls )
  • 6 Cubes of Fudge ( I used Abernethy Butter )
  • 4 Heaped tbsp Peanut Butter


  1. Preheat oven to 180c & grease a 24cm baking tin, I used a silicon one, it makes it so much easier to remove.
  2. Place the chocolate & butter into a large saucepan, on a low heat. Keep a keen eye on your mixture, whilst stirring continuously. It is easy to burn the mixture this way, use the microwave or a bowl over a saucepan of hot water if you are worried.
  3. In another bowl, combine the dry ingredients. Before adding the chocolate to the mixture. Followed by the eggs, a little at a time. Mix until smooth.
  4. Pour 1/2 of the mixture into your prepared tray, sprinkle over 1/2 the fudge cubes - before following with the remaining mixture.
  5. Melt your peanut butter in the microwave, and spoon over the top of your brownie in big dollops! Drag your spoon, or a knife over the mix to make a pretty swirly picture! Spinkle over the remaining fudge cubes.
  6. Pop in the oven, for approximately 20 minutes. Or until the brownies are spongey on the outside and gooey in the middle, with a crisp coating.
  7. Leave them in the tray until almost entirely cool. Once removed, cut into squares. Smaller than you might think, they are rich little chaps!


Grenada Chocolate company Best Ever Brownie - Mix Best Ever Brownies - Abernethy Butter

Best Ever Brownies Baking Best brownies in oven Best ever brownies baked Best Ever Brownies


Best enjoyed with a coffee, and a fireplace. But lets face it – a chocolate brownie is a comforting treat at anytime, in any place! And since today is supposedly #NationalHugDay – its a cuddle, for ya belly!

Please let me know if you try them, you can catch me on twitter @daydreamfoodie or, of course you can comment here!