Divine Chocolate Brownies Recipe

This Chocolate Brownie Recipe comes from the Divine Heavenly Chocolate Recipes with a Heart that Divine have given me permission to replicate one every now and then. It goes to prove that you should follow instructions carefully – something I’m not too good at.

This is their description:

No Nuts, no coffee, nothing added to these brownies to distract from the main attraction – dark chocolate and cocoa. Take care not to overcook, brownies are meant to be gooey in the middle – it’s what makes them so gorgeous to eat.

Ingredients:

  • 2 x 100g bars of Divine dark chocolate
  • 100g unsalted butter, very soft
  • 250g caster sugar
  • 4 large free range eggs, beaten to mix
  • 1 teaspoon vanilla essence
  • 60g plain flour
  • 60g Divine cocoa powder

  • 20.5 x 25.5cm brownie tin or backing tin greased and based lined

Well – I stupidly didn’t get vanilla essence! I mistakenly bought almond, and under orders we left it out! Doh!

Instructions:

Heat the oven to 180c/350F/Gas 4

Break up the dark chocolate.

Put into a heatproof bowl and melt gently.

Remove the bowl from the heat and leave to cool until needed.

Put the butter and sugar into the bowl of a food mixer and beat until fluffy.

Gradually beat in the eggs, beating well after each addition.

Beat in the vanilla essence.

[Ed: er don’t mention that alright ;-)]

Spoon the cooled melted chocolate onto the mixture then mix thoroughly.

Sift the flour and cocoa on to the mixture and gently stir in.

When completely combined spoon the mixture into the prepared tin and spread evenly.

Bake in the heated oven for about 20 minutes until firm to the touch but still a bit fudgy – the chocolate will continue to cook slightly for a few minutes after coming out of the oven.

[Ed – don’t lick the spoon!]

Remove the tin from the oven and set a wire cooling rack.

Leave to cool completely before cutting into pieces.

[Ed: We couldn’t wait]

Delicious eaten warm with ice-cream.

[Ed: if you remember to get some!]

Store in an airtight container.

Final Thoughts

Make sure you get the right size tray as if you don’t it may spread too thinly, as our did, and then it’ll cook quicker and then it won’t be gooey in the middle! It’s still great, though as we made it (who am I kidding?)

Next month I think we’ll try the Chocolate Brioche Pudding found on page 123.

If you want to do a better job than we did, then you can get the Divine Heavenly Chocolate Recipes with a Heart book for a knock-down price of £13.23 on Amazon (a saving of 34%)!

Good luck everyone! If you’d like to try some of their recipes without buying the cookbook, they have some on their website! And you can also buy the products from the Divine Shop.

Right, time to clean up :-(

Lee McCoy

I'm the editor of this blog and you can find me at my Google Profile as .

  • Anonymous

    I thought the brownies were delish with a cocoa aroma and that stick to the roof of your mouth feeling. My 4 year old daughter thought they were yummy and proceeded to lick the plate the brownie came on. Luckily for us the wife is on a diet !!
    Brendan

  • baker999

    Did anyone else find that these came out dry? It did seem like there weren’t enough wet ingredients. They taste good, but a little bit dry.

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  • Emer

    All the pictures you took and you didn’t include one of the most important part – the finished product?! :(