Save to your scrapbook

    Double Chocolate Brownies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Double Chocolate Brownies

    Delicious and easy to make, serve with Waitrose Ice Creams - my favourites are Organic Vanilla and Organic Chocolate.

    Makes: 16


    • Butter for greasing
    • 50g unsalted butter, cut into cubes
    • 200g bar Waitrose Continental Plain Chocolate, broken into squares
    • 2 large free range Columbian Black Tail Eggs
    • 175g unrefined soft brown sugar
    • 1tsp vanilla extract
    • 75g plain flour, sieved
    • Pinch each of baking powder and salt
    • 50g pecan nuts, roughly chopped


    1. Preheat the oven to 180°C, gas mark 4. Butter and line a 20cm square tin.
    2. Melt 150g of chocolate in a bowl set over a pan of simmering water. Add the butter and stir until melted and blended. Cool slightly. Chop remaining chocolate and reserve.
    3. Beat the eggs with the sugar and vanilla until pale and creamy, then fold in the flour, baking powder, salt, pecan nuts and the reserved chocolate. Stir into the melted chocolate and pour into the tin.
    4. Bake for 25 minutes until set. Cool in the tin, then cut into 16 squares. Serve with scoops of ice cream.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars