Ally from Edinburgh

Chocolate Chip Brownies

Ally’s amazing chocolate brownies are a staple for any baker’s repertoir. They are super quick to make but are bound to have anyone who tries them asking for the recipe.


Serves: 12


Bake Time: 30 mins


160g Plain flour
2 tsp Salt
2 tbsp Unsweetened cocoa powder
310g Dark chocolate (separated, 210g for the mix and 100g for chips)
185g Trex
195g Caster sugar
5 Eggs
2 tsp Vanilla extract


Step 1
Preheat your oven to 180°C. In a medium bowl sift together the flour, salt and cocoa powder.

Step 2
Put 210g of the chocolate and Trex in a large bowl and set over a bowl of simmering water. Stir occasionally until the chocolate and Trex are completely melted and smooth.

Step 3
Take the chocolate mixture off the heat and slowly add the sugar, whisking until completely combined. Allow the mixture to cool to room temperature.

Step 4
Add 3 of the eggs to the chocolate mixture and whisk until fully combined. Add the remaining eggs and whisk again. Stir in the vanilla essence.

Step 5
Slowly combine the dry mixture with the chocolate mixture, using a spatula to fold together.

Step 6
Pour the brownie mixture into a foil lined baking tin. Cut the remaining 100g of chocolate into rough chunks and sprinkle them evenly over the top of the mixture.

Step 7
Bake the brownies for 30 minutes or until there is a shake but not a wobble to the mixture! Let the brownies cool completely before lifting them out of the tin and cutting them into squares.