Gooey Brownies with Bournville
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  • Prep time 20 minutes
  • Total time 50 minutes


  • 175 g unsalted butter
  • 3 eggs
  • 250 g caster sugar
  • 50 g plain flour
  • chopped walnuts
  • 175 g Bournville Cocoa


  • Preheat the oven to 180 °C/160 °C fan/gas mark 4. Grease and line the base and sides of a 20cm square cake tin with baking parchment.
  • Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.
  • Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.
  • Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.
  • Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles.

Nutritional Information

Typical values Per Serving