Flea’s Famous Brownies

This is, I suspect, our first and last cookery post. Because these soft, rich brownies, studded with chocolate chips, are the one thing we make that I’m confident you’d sell one of your kids for.

The recipe to make 32 brownies is as follows:

  • 185g butter (unsalted) roughty cubed
  • 185g dark chocolate
  • 275g golden caster sugar
  • 85g plain flour
  • 40g cocoa
  • 3 large eggs
  • 50g white chocolate chopped into chunks
  • 50g dark chocolate chopped into chunks

STEP 1: Prepare all your ingredients. Chop up the milk and white chocolate into chips, and the dark chocolate into rough chunks.

STEP 2: Melt the butter and chocolate in a pan over some boiling water.


STEP 3: While the chocolate is melting, sift the cocoa and plain flour into a second bowl.

STEP 4: Whisk together the eggs and sugar until the mixture is pale and thick – around 5-6 minutes with an electric whisk. The mixture should be thick enough to leave trails on the surface when poured from a spoon.


STEP 5: When the melted chocolate is room temp, pour it into the eggs and sugar, and slowly and gently fold the two together, until the mixture is a consistent brown colour.


STEP 6: Now sift (again) the sifted flour and cocoa into the mixture. Fold together, but don’t over-mix. There may be some licking of spoons between step 5 and step 6 in less disciplined kitchens but we don’t EVER do that sort of thing. Obviously. 


STEP 7: Finally pour in the white and milk chocolate chunks and gently mix. Then pour into a lightly greased tray and bake at 160 degrees for 25 minutes, or until the surface is paper-like and the middle doesn’t wobble when you shake it. Leave to cool completely before lifting out and slicing. 

These brownies are very rich, but they will keep for up to 2 weeks in a tin, and go perfectly with a glass of milk or a nice cup of coffee. Mmmm. 


Sally is a full-time blogger and founder of the Tots100, Trips100, Foodies100 and HIBS100 communities, along with the MAD Blog Awards. She spends a bit too much time on the Internet. She’s also a very happy Mum to Flea, the world’s coolest ten year old.

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  1. 2nd May 2010 / 12:03 am

    They look very yummy. We’ll be giving them a go, thank you for the recipe.

  2. 2nd May 2010 / 8:07 am

    Nomnom! I use the same recipe and the brownies are the best ever!

  3. Emma
    2nd May 2010 / 9:30 am

    I am loving Flea’s chocolate mustache! They wouldn’t last two weeks in this house , last batch of brownies we made lasted for all of a day and a half!! 🙂

  4. 2nd May 2010 / 8:55 am

    KEEP UP TO TWO WEEKS???? For goodness sake woman…eat them! And your portion size is WAY too small…I say you can get a good 12 out of there! 😉 Be American…SuperSize me! 😉

  5. Liz (LivingwithKids)
    2nd May 2010 / 1:01 pm

    They look absolutely delicious xxx

  6. marathonmummy
    2nd May 2010 / 7:48 pm

    Yum! But in our house they’d last a day – but that’s possibly because there are six of us and we are incredibly greedy. Love the chocolate moustache.

  7. 2nd May 2010 / 8:45 pm

    Oh! Those look very moist and jummy!

  8. wendy
    2nd May 2010 / 10:40 pm

    You have the cutest soux chef I ever saw. What are bank holiday weekends for if not for baking? I made a massive loaf of spelt bread today – butter dish, pot of jam… loaf all gone before it had even cooled!

  9. 3rd May 2010 / 9:43 am

    They look gorgeous and would never last two weeks in our house!!!

  10. 3rd May 2010 / 11:01 pm

    Oh YUM! Love Flea’s chocolate moustache 🙂

  11. 4th May 2010 / 6:37 am

    I’m with Karin and Magic Mummy – they’d be in our tummies in a flash! YUM 🙂