Decadent Chocolate Brownies

Now, I know that chocolate brownies don’t exactly scream frugal student living, but bear with me. At university, birthdays seem to occur on an almost weekly basis, squeezing that already tight budget. With the absence of parents, cake can often go overlooked, so these brownies are a great alternative, as well as being much cheaper that the average shop-bought offering. I like to cut them into squares, pile them high on a plate and liberally cover them with icing sugar and candles – party ready!

Brownies are a brilliant starter for a baking novice. They’re meant to be a bit on the squidgy side so it takes off the pressure of baking something perfectly! You can also personalise them however you like. I’ve added mixed chopped nuts, but you can substitute them for chocolate chips, other nuts or even cherries – get creative!


  • 190g butter
  • 190g plain chocolate (not milk!!)
  • 3 eggs
  • 1 tsp vanilla extract
  • 250g caster sugar
  • 110g plain flour
  • 150g chopped nuts


  • Preheat the oven to 160°C and line a 20×20 cm tin. If you don’t have the perfect sized tin don’t panic! Just bear in mind that a smaller tin will result in thicker brownies that need a bit more baking, and vice versa.
  • Melt the butter and chocolate together in the microwave or in a large bowl over a pan of simmering water, making sure the bowl doesn’t touch the water
  • In another bowl, whisk the eggs, sugar and vanilla together until they start to get paler and a bit fluffy. Using an electric whisk will save your arm a lot of pain!
  • Pour the chocolate mixture into the egg mixture and stir to combine
  • Sift the flour into the batter and fold in, making sure that there are no remaining pockets of flour
  • Pout the batter into the pan and bake for around 25 minutes, until the surface is pale and crunchy but the centre is still dense and gooey
  • Leave to cool and cut into squares

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