Beautifully rich and fudgy with lots of sugar and butter, these real chocolate brownies are made with cocoa powder rather than chocolate. They’re also generously studded with walnuts for a tasty and satisfying crunch.
Not only do I love to eat brownies, but they are a joy to make too. Simple and quick, but with delicious results. This recipe is one I’ve adapted from Real Chocolate by Chantal Coady. It originated from someone called Mandy who married an Italian and went to live in Italy. All I can say is, if she took this recipe with her, she will have made herself one very popular woman.
Chantal Coady
Things aren’t what they used to be and when it comes to food, I reckon this has to be a good thing. Some of us are old enough to remember the dire state of British cuisine in the 1970s. During my childhood “real” chocolate wasn’t something that ever crossed my radar.
Luckily Chantal Coady came to our rescue; she is the doyenne of chocolate in the UK, educating us all into the delights of the real deal. Us Brits now know there is more to chocolate than a slab of Dairy Milk, oh yes indeed. Her book, Real Chocolate, first published ten years ago in 2003, not only includes a host of mouth watering recipes, but gives the history of chocolate and promotes its many health benefits to boot.
Chantal founded the Campaign for Real Chocolate, The Academy of Chocolate and co-founded The Chocolate Society. She also owns one of the best chocolateries in London, Rococo. I think you could describe her as a chocolate fan. Anyway, I was keen to try her real chocolate brownies.
Destined Never To Meet
Astonishingly, I’ve never visited the shop, although I have tasted some of the chocolate. I thought I was highly adventurous when I first tried her rose chocolate many years ago. It remains one of my favourite chocolate bars. Not that I get to eat it very often.
Well, it seems I’m fated to miss chocolate courses with Chantal. A couple of years ago I booked on one of her courses in Bath and I was really looking forward to it. Sadly it was cancelled and I never did get to attend.
Last year, the ever enterprising Vanessa Kimbell invited a group of bloggers to visit the Rococo chocolate factory in South London, but I was unable to make it and was thwarted once again. I heard what a wonderful time everyone had. Much chocolate was sampled and I tried very hard not to be envious.
On the back of the rave reviews I heard about the chocolate goat’s cheese truffles everyone sampled, I made some of my very own.
Real Chocolate Brownies
There’s nothing frugal about this recipe for real chocolate brownies. These are the real deal and call for good quality ingredients. Full of butter, sugar and eggs, they’re decidedly wicked. But they are tempered a little by lots of bitter cocoa powder and the addition of a generous amount of walnuts.
I’ve tempered it further by using wholemeal spelt flour rather than plain white. I’ve always found wholemeal works well in brownies. It somehow adds to the fudgy consistency and takes a slight edge off the guilt factor.
I halved the quantities as best as I was able, as just looking at the mega amount of sugar (675g) nearly gave me a heart attack. I’ve lost a few grams, but I don’t think it makes much difference in the overall scheme of sugar consumption. Despite the reduction, my recipes still produces sixteen pieces that are big enough to satisfy without feeling you’ve overdosed.
The first time, I made these real chocolate brownies, it was to take with us to a friend’s where we were going for dinner. Somewhat annoyingly I under-baked the brownies. I say somewhat, because actually I much prefer an under-baked brownie to an over-baked one. And usually by the next day they have firmed up to form an exceptionally good squidgy brownie.
However, as I made these shortly before leaving, I didn’t feel I could take along a plateful of dripping goo, so I took the edge pieces and left the middle ones at home for us. That’s my excuse anyway.
The brownies are some of the best in my rather extensive brownie repertoire. They’re rich, crunchy, beautifully fudgy and taste divine. What more can I say?
Real Chocolate Brownies: Step-by-Step
My one-pan brownie method really is the bees knees. It saves on both time and washing up. So I follow my method, rather than the one given in the original recipe.
1. Melt Butter
Place the butter in a large pan and place over a low heat to melt.
Top Tip
Cut the butter into small cubes before adding to the pan. Butter can take a lot longer than you think to melt if you add it as one big lump as I’ve done in the photo here.
2. Add Cocoa
Use a whisk or wooden spoon to mix the cocoa into the melted butter. Stop as soon as the mixture is smooth and there are no lumps of cocoa left.
Top Tip
Use a good quality brand of cocoa such as Green & Black’s or Food Thoughts. You’ll notice the difference.
3. Add Sugar
Whisk or stir in the sugar, depending on whether you opted for a whisk or wooden spoon.
Top Tip
Whilst you can use golden granulated sugar, golden caster sugar is best as it’s finer and will thus mix in more easily.
4. Add Eggs and Vanilla
Pour in the vanilla extract. Then beat it in the eggs with your chosen implement, one by one, until you have a smooth and glossy batter.
Top Tips
You can use three duck eggs, two turkey eggs or one goose egg instead of hens eggs. All of these are excellent for baking. See my post on duck eggs to find out why they’re so good. As you can see from the photo above I used a goose egg this time.
It’s easy and much cheaper to make your own vanilla extract. Just steep a vanilla pod or two in vodka. Use a jar with a tight fitting lid and leave in a cool dark place for a month. Shake from time to time.
5. Add Flour
Stir in the flour until the it’s just incorporated. Unless your flour is particularly lumpy, there’s no need to sieve it.
Top Tip
I mostly use wholemeal spelt flour for these brownies. But it’s fine to use ordinary wholemeal flour or other whole wheat varieties such as emmer. Alternatively, try rye flour for something a little different.
6. Add Walnuts
Roughly chop the walnuts, then stir them into the mix.
Top Tip
Walnuts add a lovely crunch to these real chocolate brownies, but if you don’t like them, it’s fine to leave them out. Alternatively try pecans instead.
7. Bake The Brownies
Scrape the batter into a twenty centimetre (eight inch) square silicone mould or lined tin. Bake for about thirty minutes or until a firm crust has formed on the top, but there’s still a bit of a wobble when you shake the pan.
Top Tip
If you find your brownies are a little too gooey when you try and cut them, you can do one of two things.
- Pop them in the fridge for a couple of hours or leave them in a cool place overnight. They will firm up quite considerably.
- Put the oven back on and bake them for a further five minutes or so. It won’t matter that they’ve cooled right down.
Other Brownie Recipes You Might Like
- Black velvet cheesecake swirl brownies with stout caramel sauce
- Chocolate fudge brownies: the original
- Coffee brownies with almond nut butter
- Mincemeat brownies
- Rose cardamom brownies
- Triple chocolate almond brownies (gluten free)
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these real chocolate brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more recipes using cocoa powder, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Real Chocolate Brownies. PIN IT.
Real Chocolate Brownies – The Recipe
Real Chocolate Brownies
Ingredients
- 175 g unsalted butter
- 70 g cocoa powder (I use Green & Black’s or Food Thoughts)
- 3 large eggs (duck eggs or 1 goose egg works particularly well)
- 330 g golden caster sugar
- 1½ tsp vanilla extract (I use homemade)
- 125 g wholemeal spelt flour
- 100 g walnuts roughly chopped
Instructions
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Melt the butter in a pan over a low heat.175 g unsalted butter
- Whisk in the cocoa powder and leave to cool a little.70 g cocoa powder
- In a large bowl whisk the eggs with the sugar and vanilla extract until everything is well mixed.3 large eggs, 330 g golden caster sugar, 1½ tsp vanilla extract
- Fold in the flour.125 g wholemeal spelt flour
- Carefully stir in the butter mixture followed by the walnuts until just incorporated.100 g walnuts
- Spoon into an 20 cm (8″) sq silicone cake mould or lined tin and bake for about 30 minutes. The brownie batter should be well risen with a crust over the top, but with a slight wobble to it. I tend to err on the side of caution and bake them less rather than more as I can’t stand overdone dry brownies.
- Leave to cool then cut into 16 squares.
Notes
Nutrition Estimate
Sharing
I’m submitting these real chocolate brownies to the joint We Should Cocoa and Random Recipe challenge with myself and Dom over at Belleau Kitchen.
Yay, I have access to duck eggs again. Those lazy ducks like to have an extended Christmas holiday I’ve noticed and it seem to last for several months. Anyway to mark this bake made with duck eggs from a local small holding which has real free ranging birds, I’m sending some of these real chocolate brownies to Shop Local over at Elizabeth’s Kitchen Diary.
Helen says
These were AMAZING! I made a half batch, using 2 small/medium eggs, and with white spelt flour (didn’t have wholemeal). Baked for about 17 minutes and got that perfect squidge. I’m bookmarking this recipe for future baking because they were SO GOOD. We had them for dessert with fresh raspberries and ice-cream. Yum!
Choclette says
Ooh excellent Helen. Thanks for letting me know. I used duck eggs in mine which are really quite large, so your two smaller eggs sound about right for a half batch. And raspberries really are the best accompaniment to a brownie.
Marie says
Thank you very much for your answer Choclette. When all my chocolate buns will be gone, I think your brownies will be the next treat I’ll make. 😉
Choclette says
Brownies are my go to bake and it’s rare that more than a couple of months pass by without me baking some 🙂
Marie says
Hello Choclette,
I would like to try these very tempting brownies (and maybe by this way break my addiction to your double chocolate buns): what would be the right amount of walnuts to use to make them?
Choclette says
Gosh Marie, I do apologise. But thank you so much for pointing out this omission. I hate making mistakes. I’ve amended the recipe now, but it’s 100g walnuts. Brownies are my addiction and each batch I make I reckon they are the best ever. Maybe it’s time to make these ones again 🙂
Isabelle says
Very nice recipe, It looks really great ! As I don’t have any duck eggs (and can’t find any around here !), do you have any “conversation table” to suggest ? To be honest, I have no real idea of the size/weight of a duck egg …
Thanks in advance.
Choclette says
Hi Isabelle – sorry, I usually put the alternative and forgot this time. Just substitute large hens eggs for the duck eggs.
Elizabeth says
oooh these sound heavenly! Thank you for sharing with #ShopLocal 🙂
Antonia says
Great-looking brownies! I tend to prefer brownie recipes that use cocoa rather than melted chocolate – not sure why. I am yet to find my ‘perfect’ recipe but this sounds like a great one. I like them gooey and squidgy too but a little chewy at the edges!
lawstudentscookbook says
A gooey brownie is the best type 🙂
Helen @ Fuss Free Flavours says
What a great idea to put some spelt in too. I’ve never baked with duck eggs – I am not keen on them oon their own, but I know they are meant to be good for baking.
Tina Anand says
They look gooeylicious! I love chocolate brownies and can never just stop at one.
Morgan @ Peaches, Please! says
Looking at all the comments about loving the gooey middle, I have to say that I love the edges. Chewy, a little crisp…so good.
Christian Halfmann says
A lovely random selection for a chocolate recipe, but then again, where could you possibly go wrong with chocolate. I wouldn’t mind having some brownies.
PinkSugar Goodies says
These look amazing! Thanks for sharing.
GG says
These look so delicious and gooey, pretty irresistable. GG
Angie Schneider says
I love this is made with my favourite whole spelt flour. They look divine!
fiona maclean says
so I wonder what the ratio of chicken eggs to duck eggs is? I’m a bit of a brownie fan…even though I don’t bake too often!
Susan Lindquist says
The gooey-er the better, as I detest a brownie pan with too crisped edges … these look pretty darn good,dearie! Now all we need is the vanilla ice cream, chocolate sauce, whipped cream, and walnuts! Brownie Sundae , anyone ??? Yum!
cupcake girl says
I love brownies, yours look delicious I like the idea of having some nuts in there. I totally get what you mean about the underbaking and them being ready for the next day. I made some salted caramel brownies the other day and to leave them overnight they were too squidgy but very yummy!
vohnmcg.com says
YUM! I love squidgy brownies and these look heavenly! Vohn x
Jane Sarchet says
Yum, yum, slurp 🙂
Janie x
Johanna GGG says
675g of sugar – youch! halving makes recipes seem so much more approachable – these brownies look fantastic – hope your leftovers sliced up nicely the next day. I am not sure I will manage WSC this month – most of my baking recently is to satisfy lunchbox requirements and they are tough 🙂 plus I am not good with random recipes – much as I love the event.
Sylvia F. says
Since I made my first brownie I’m craving more! Yours looks scrumptious!
Alexandra Bellavista says
gonna try next time..gnammy!
http://duecuoriinpadella.blogspot.it/
The Kitchenmaid says
Yes, I’m an under-baker too – you can always set very underbaked ones in the freezer (though the discovery that they taste good frozen will set you on the path to wrack and ruin!) Love this mash-up with Random Recipes, but I can’t find the linky for the life of me. Can you help?
Madeleine Morrow says
You can come round to mine for dinner anytime with a plate of these! Lovely
Fish fingers for tea says
Gooey all the way for me! I tend to underbake mine as well and either sling them in the fridge or just leave them until the next day, fudginess guaranteed!
Jacqueline Meldrum says
I love fudgey brownies. They should always be fudgey & never cakey in my opinion. You can’t beat them
Catherine says
These look wonderful. I like the brownies gooey and rich.
Perfect that you had some of these left over to enjoy at home.
Blessings dear. Catherine
Choclette says
Thanks Catherine, I suspect secretly most of us like them like that.
Bintu @ Recipes From A Pantry says
It was the perfect excuse. Gonna try that next time..
Choclette says
Haha, well you have to try 😉
Karen S Booth says
I LOVE gooey brownies and these look LUSH! What a GREAT RR and WSC recipe, I must make mine soon! Karen
Choclette says
Thanks Karen. Looks like the gooey brownie camp is in the ascendent – for the moment anyway 😉
hungryhinny says
675g of sugar?! I don’t think I could ever bring myself to bake something with that much in, but even halved they look like pretty hefty chunks of brownie! Bit sad they traveled to Truro but none made it to my door…
Choclette says
Yes, I was somewhat overwhelmed by the sugar too. Truro Nat? No, it was the ancient capital of Cornwall, Launceston we were off to (one of the many).
belleau kitchen says
i am SO completely with you there, I love a gooey brownie that has set the next day, I put mine in the fridge and they go all fudgy… oh hell yes!… your brownies look so delicious and I was wondering what you would pick for this challenge…. and lucky you to have a plate to come home to too… hope you’re not too wet and oozing (like your brownies) thanks for being a really fun partner this month xx
Choclette says
It’s been a real pleasure Dom. Setting brownies in the fridge for faster consumption is an ace idea. Although, I have to confess I have been known to eat them warm and gooey straight from the oven.
It’s a bit soggy and the house has sprung a few leaks, but thankfully there is no flooding around our way.