Brownies recipe chocolate

How to make chocolate brownies

Chocolate brownies can come in a variety of textures and flavours.

Chefs chocolate brownies are soft and spongy with extra moisture towards the middle of the brownie and covered in a silky smooth chocolate sauce that will then set into a tasty frosting.

These brownies are simple to bake and extra delicious due to the chocolate sauce.

When these brownies are freshly baked and covered in the silky chocolate sauce it will be very hard not to keep going back with your fork for just one extra bite of this delectable chocolate brownie recipe.

Chef uses Belgium milk chocolate in this brownie recipe which gives the cake a nice light golden chocolate brown colour.

Simply follow the step-by-step instructions and get baking.

Ingredients for brownies recipe


Brownie ingredients

100g Margarine (3 + 1/2 oz)
150g Soft light brown sugar ( 5 + 1/2 oz)
3 Medium eggs
1 + 1/2 tsp Vanilla essence
150g Milk chocolate (5 oz)
50g White bread crumbs (2 oz)
75ml Light evaporated milk
200g Plain flour (7 oz)
1 + 1/2 tsp Bicarbonate of soda
Pinch salt


Chocolate sauce frosting ingredients
75g White sugar (3 oz)
150ml Evaporated milk
6oz Milk chocolate
10g Margarine



Picture of chocolate sauce frosting ready to be spread onto of the brownies.



Pictures of Belgium milk chocolate.

How to make the chocolate sauce frosting

Place evaporated milk and sugar into pan.

Gently heat until the sugar has melted. Bring to the boil and simmer for 6 minutes, no need to stir.

Take the pan off the heat.

Immediately add the margarine and chocolate pieces into the pan, keep stirring until well combined and smooth.

Pour into a dish, cover and refrigerate for 2 hours (until you have baked your chocolate brownies and left the brownies to cool).

How to make the brownies

Half fill a small pan with hot water, place a bowl on top of the pan and simmer the water.

Put the chocolate into the bowl and melt.

Cream together the margarine and sugar.

Add each egg to the sugar/margarine mixture one at a time being sure to mix well between each egg.

Try to use and electric mixer for best results.

When adding the last egg also add the evaporated milk and vanilla essence.

The consistency will quite watery at this point.

Pour the melted chocolate into the egg mixture whisking thoroughly as the chocolate is poured in.

Add the salt, bicarbonate of soda and half of the flour, mix thoroughly.

Add half of the white bread crumbs, mix well.

Add the rest of the flour, mix thoroughly.

Add the other half of the bread crumbs and mix well.

The chocolate brownie batter will now be a lot thicker.

Pour into a greased and floured brownie tin.

Cook in a hot oven on gas mark 4 / 180C for 30-35 minutes.

Leave to cool for a few minutes then remove the brownie cake from the tin and cool on a wire rack.

An easy way to do this is to slice the cake in half and take the cake out in two sections.

When the brownie cake has cooled down cover the brownie with the chocolate sauce frosting.

Slice the chocolate brownie cake and serve.

The next day the chocolate sauce will have set into a frosting.

See Chefs other chocolate recipes:

Malted milk chocolate brownies recipe

Chocolate cake recipe

Chocolate Cake Recipe (chocolate frosting recipe)

How to make an easy chocolate cake with chocolate frosting recipe

This is a delectable chocolate cake recipe that is simple to bake yet very impressive to serve to family and friends.

Chef uses Belgium milk chocolate to bake a fabulous cake that is filled and covered with a milk chocolate frosting.

The chocolate cake is soft, moist and bouncy like a compact sponge, the frosting is pure milk chocolate silk.

This tasty chocolate cake also has three layers to it baked in three 7 inch cake tins. If you only have two cake tins then this recipe can be make into a chocolate sandwich cake instead, please note two 7 inch tins will be too small so make sure both cake tins are 8 inches wide for a sandwich cake.

If you love milk chocolate and you love cake then you will love this delicious and easy recipe.

To learn how to make Chefs easy chocolate cake recipe simply follow the step by step instructions below and get baking.

Ingredients for chocolate cake

80g / 3oz Margarine
5 medium Eggs (cold from fridge)
275g / 10 oz Plain all purpose flour (1 + 1/2 Cup + 1/4 cup)
6 fl oz Milk
140g / 5oz Milk Belgium chocolate (1 large cup)
2 tsp Bicarbonate of soda
200g / 7oz Soft light brown sugar (1 cup)
1 tsp Vanilla essence

Frosting ingredients

6oz / 180g Milk Belgium chocolate
1 oz Margarine
2 fl oz Milk
190g / 6 + 1/2 oz Powdered sugar

Picture of the centre of a chocolate cake.

Picture of chocolate frosting.

How to make a Triple layer chocolate cake

Use a mixer to cream the margarine and sugar.

Add the five eggs one at a time to the sugar mixture making sure to mix thoroughly between each egg.

Melt the chocolate and leave to slightly cool for a minute or so. Add the chocolate to the egg mixture and mix thoroughly straight away.

Add the milk to the vanilla essence.

Mix the bicarbonate of soda into the flour.

Add parts of the flour and milk a little at a time being sure to mix well between each one.

Grease and flour three 7 inch cake tins (or two 8 inch tins).

Pour the chocolate cake batter evenly between each cake tin.

Place into a hot oven at gas mark 4/ 180C for 40 minutes.

Remove from the oven and leave the chocolate cake in the cake tin for 10 minutes before removing the cakes and leaving to fully cool on a wire rack.

Once the chocolate cakes have cooled down make the frosting.

Fill a pan up with a 1/3 of water and place a dish over the top of the pan. Melt the chocolate and margarine together in the dish.

Carefully take the dish from the pan and add the milk and powdered sugar in parts mixing thoroughly in between adding them, it should be done in approximately 3-4 parts.

Use a spoon or spatula to spread the inside of the cake with chocolate frosting, cover the cake in the chocolate frosting.

Leave the cake to settle and set.

Enjoy Chefs delicious chocolate cake recipe.