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The Grain Shop


Auntie’s Caraway Coleslaw


My Brownies


I have taken this recipe from my first cookbook FOODThere are so many extras that you can add to brownies: a handful of chopped pecans or walnuts, broken up pieces of white chocolate, dried cherries, and so on. But I have opted for a very simple recipe, partly because my kids pick out the nuts, and partly because I love them classically like this with the pure chocolate kick that they deliver.

Serves: 16 Brownies
Prep time: approx. 20 minutes
Cooking time: approx. 15 minutes


100g (3 ½ ounces) plain dark chocolate (minimum 70% cocoa solids), broken up into equal chunks

150g (10 tablespoons) butter, at room temperature, plus more for greasing the tin

200g (1 cup) sugar, preferably unrefined caster sugar

2 large, free-range eggs, beaten

2 teaspoons vanilla extract

70 (1/2 cup) self-raising flour

A little extra butter and flour, for dusting the tin


Preheat the oven to 180°C/gas mark 4 /(350°F)

  • Butter and lightly flour a non-stick baking tin, about 23 x 23cm.
  • To melt the chocolate, place the broken up chocolate pieces in a medium to large heatproof mixing bowl. Sit it on a pan of gently simmering boiling water (the water only needs to be about 5cm deep). The moment the chocolate has melted take it off the heat and allow it to cool slightly.
  • Meanwhile, in a separate mixing bowl beat the butter until it becomes lighter in colour, then add the sugar and beat well until it becomes light and fluffy.
  • Gradually whisk in the beaten eggs and mix well. And now mix in the vanilla and the melted chocolate (making sure the chocolate is not too hot, as it may cook the eggs). Mix in the flour and combine well.
  • Pour the brownie mixture into the prepared baking tin and bake for 12-15 minutes. Take it out of the oven and leave it to cool slightly, then turn it out onto a wire cooling rack or plate.
  • The brownies should be moist and a bit gooey. Cut into square or rectangles, and serve.