Gooey Chocolate Brownies

Gooey chocolate brownies served with homemade Scottish tablet ice cream and Scottish raspberries. An easy dessert that will make you want to make a second batch! 

  • 185g Unsalted Butter
  • 185g Dark Chocolate
  • 85g Plain Flour
  • 40g Cocoa Powder
  • 50g White Chocolate
  • 50g Milk Chocolate
  • 3 Large Eggs
  • 275g Caster Sugar 



Cut 185g unsalted butter into small cubes and tip into a medium sized bowl.

Get the dark chocolate and break into small pieces and drop into the bowl with the butter.

Make a ban marie – get a small saucepan about a quarter full with boiling water, then sit the bowl on top so it rests on the rim of the pan. Make sure it is not touching the water.

Put the boiling water to a simmer, and let the chocolate and butter mixture melt, stirring occasionally.

Once the mixture is smooth with no lumps take the bowl carefully off the heat and leave at room temperature to cool.

While waiting for the chocolate to cool, set your oven on to fan 160 degrees.

Using a shallow 20cm square tin, cut out a square of non-stick baking paper to line the base.

Take your flour and cocoa power and sieve into a medium sized bowl.

Chop your white and dark chocolate into chunks on a board.

Break 3 eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until thick and creamy.

Pour your cooled chocolate into the creamed egg and sugar mixture, and gently fold together with a plastic spatula.

Hold your sieve over the bowl of egg and chocolate mixture and resift the cocoa and flour into the bowl.

Gently fold the mixture the same way as you did with the chocolate and creamed egg.

Finally, stir in the chunks of white and dark chocolate until evenly dispersed.

Pour your brownie mixture into the prepared tin scraping every bit out of the bowl (we don’t want to waste any!)

Gently ease the mixture into the four corners of the tin and paddle the spatula from side to side to make it level.

Put into your pre-heated oven and leave for 20-25 minutes.

Once you have reached this time, gently shake the tin to see if it is still wobbly in the middle. If so, place back in the oven for an extra 5 minutes or so – you want a shiny, papery crust on the top.

If you are happy with the brownies after this time, take out of the oven and leave to cool completely.

Lift the mixture out of the tin, cut into your desired shape and serve with some homemade Scottish tablet ice cream and Scottish raspberries.


Wine suggestion with this recipe

Port - Ruby Port: Simple, full, sweet yet dry Portuguese red with red cherry, red berries, plums, chocolate & coffee. 

Cabernet Sauvignon: Rich, smooth red with black cherry, black currant, vanilla & caramel.

Banyuls: A sweet French dessert wine with blackberry, black cherry, raspberry, & cocoa notes.