Best Ever Chocolate Brownie

This Best Ever Chocolate Brownie is beautifully rich, fudgy, and so easy to make

Posted March 23, 2014, Updated December 11, 2025

This is the one – absolutely no doubt about it! Trust me I have done the research in the kitchen for this one! I have other recipes that I will share in time but none compare to this one in terms of flavour, texture and being a hit wherever we take it!

I wanted to make something different from my usual so searched for Cadbury Black Forest Chocolate Brownie and found a recipe here – then I realised it is the magic recipe that our friends covet! So I am here today to share it with you. You are welcome 🙂

Quick note – the version we normally make is with White Chocolate – usually Cadburys, but Whittakers just as nice, it adds a lovely flavour to the brownie with a sort of caramel taste once white chocolate baked in. So perhaps you need to bake two to compare!

Ingredients

200 grams butter, softened
1½ cups sugar
1 cup cocoa (sifted to remove lumps) <<Remember I never sift anything so up to you!
3 eggs
½ cup standard white flour
220 gram block of ‘Black Forest’ chocolate cut into small pieces OR white chocolate (Cadbury or Whittakers fine – use an eating chocolate rather than a cooking chocolate)

 

Method

Preheat your oven to 150°C and grease and line a 25 x 25cm square baking tin.

Using an electric mixer cream butter and sugar until pale & creamy. Add the cocoa and continue to beat for 3-5 minutes until creamy.

Add eggs one at a time, beating well after each addition.

Stir in flour and fold gently before adding the finely cut chocolate.

 

Transfer mixture to a greased and lined 25cm square baking tin.

 

Bake at 150°C for 45 – 50 minutes or until the surface of the brownie appears cracked or dry. The centre should appear almost uncooked. As with all recipes & using different tins etc it pays to check early rather than late so you can always test early and cook a bit longer 🙂

Cool in the tin.

 

Cut into squares. Just before serving, dust with icing sugar. Store in an airtight container for up to 4 days.

 

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Happy Baking!

Anna