Originally Posted on 25 May 2018!!

I updated this recipe because its been such a long time since it was first uploaded that I wanted to give it some love. Today was  brownies making day because I am off to get my nails done for the first time since before lockdown. The lady who does my nails always hears about me baking and all the stuff I bake that I decided it was time for her to sample some bits.

Brownies  are always a good thing to bake as eating them while they are still slightly warm is the best part. I love making brownies and have made so many different types over the years that this blog has been running.

As the top of the post says I did originally bake these back in 2018. These were for a tea and cake party we were having at my job at the time as it was the weekend of the Royal Wedding.

While making these I did wear a mask and gloves because of the fact that I wanted to take these and give to people outside of my household.

The smell of brownies makes me want to float down the stairs like they do in movies because it such a good smell.

I won’t lie I did end up putting this back in the oven once I had cut them because I was convinced they were still not quite cooked. They went back in for about 7 minutes.


Course Dessert
Keyword Brownies, Cakes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 brownies


  • 275 g Softened Butter
  • 375 g caster sugar
  • 4 large eggs
  • 75 g Cocoa Powder
  • 100 g self-raising flour
  • 100 g plain chocolate chips


  • Pre-heat the oven to 180 degrees; fan 160 degrees; gas 4. Grease a 30 x 23 cm(12x9in) traybake or roasting tin then line the base and sides with baking parchment.
  • Measure all the ingredients into a large bowl except the chocolate chips and beat until evenly blended.
  • Add your chocolate chips and mix in using a spatula until fully combined.
  • Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it.
  • Bake in pre-heated over for 40-45 minutes or until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much.
  • Leave the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.


Hope you like this recipe. It went down well at work and with the family.

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