The Best Ever Chocolate Brownies

For those that follow me on Instagram, you will know that baking brownies is one of my absolute favourite things to do. I have tried out so many recipes and variations; ranging from chewy and fudgy to cakey and stuffed with chocolate chips. After all my trials (including occasional failures) this recipe is certainly my favourite and the one I reach for the most often. They simply are the BEST EVER BROWNIES!

Adapted from a recipe by Orlando Murrin, I want to share with you guys my current favourite variation which is stuffed with Daim pieces (any alternate chocolate would be fine to use if you don't have Daim to hand). This recipe is completely foolproof and the texture is nice and chewy/fudgy! Let me know if there are any other variations of brownie you want me to make by commenting at the bottom of this post.

A bit about Brownies + some beginners tips:

In case you haven't heard of brownies before (HOW?!), they are a square or rectangular chocolatey baked good. They come in different densities, textures and flavours. You can pretty much add anything to brownies including nuts, cream cheese and fruit (I love adding fresh raspberries to mine). They can be made vegan, gluten free, dairy free and refined sugar free too! In my opinion they are best served slightly warm with a scoop of vanilla ice cream. DELISH!

Here are a couple of tips for getting started:

♥ Always use the best quality chocolate possible - most dark chocolate will do. You want the chocolate to contain a really high amount of cocoa so that you get the most rich and chocolatey brownies!

♥ If you want chewy and fudgy brownies you mustn't over cook the brownies - the longer you cook them for the more cakey they will be.

♥ If a brownie recipe uses cocoa powder make sure to use the darkest type possible - you can substitute for hot choc powder if desperate but I wouldn't recommend. You want that bitterness from the cocoa powder to contrast with the sugar you are adding in. I actually tend to go for cacao powder instead of cocoa as I think it makes them even richer. I would recommend the cacao powder from Aduna or Creative Nature.

♥ Never use self raising flour for brownies. You don't want to incorporate a large amount of raising agent in the brownies as they will turn into more of a tray bake. I tend to avoid recipes that suggest using baking powder etc. Instead, the recipe I am using below gets a slight rise from incorporating air into the eggs and that is the perfect amount to ensure they aren't too dense but also aren't spongey.

Lets get started shall we?

Daim Brownies:


185g vegan (or dairy) butter

100g dark chocolate

85g milk chocolate

80g plain flour

35g cacao powder

50g white chocolate

70g Daim chocolate (or any other chocolate will do)

3 eggs

140g Demerara sugar

140g caster sugar


First up, preheat your oven to 180 degrees Celsius (160 fan) and line a brownie dish with some baking paper.

In a saucepan (or in the microwave) melt 185g butter, 100g dark chocolate and 85g of milk chocolate and set aside to cool completely.

➌ Next, whisk together your eggs and sugar until at least doubled in size and thick. It will become much lighter in texture and leave a trail on the surface of the mixture when drizzled!

➍ Pour the cooled chocolate and butter into the fluffy egg mixture and fold gently with a spatula until combined - making sure not to knock out any air!

➎ Sieve in the dry ingredients to the mixture and fold again. Don't over fold as the mixture will become tough once cooked.

➏ Then chop up half the Daim chocolate and half the white chocolate into chips and fold them into the brownie mixture. Pop the mixture into your lined brownie tin and top with the remaining chocolate.

Bake for 25 minutes. I recommend leaving to cool for half an hour until the chocolate chips have almost set so that it is easier to cut up. Although... I often tuck in much sooner as I can't resist! Enjoy!

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