Fiona McIntosh


These are not meant to be fancy-pants treats but a simple, delicious indulgence so you don’t need exquisite, expensive chocolate or to fuss about salted or unsalted butter. Go to your pantry/fridge and use what you find.


85g butter
225g dark chocolate – 70% is ideal
¾ cup soft brown sugar
1 tsp vanilla extract or paste
2 large eggs
¼ cup plain flour
½ cup toasted, chopped almonds (or similar)
You may not want nuts and prefer just chopped apricots, or cranberries, or similar.


The secret is in the vigorous hand beating if you want silky and voluptuous before it’s baked.

Preheat the oven to 350/180

Line an 8-inch square pan with parchment

In a medium saucepan and over a low heat melt the butter.

Add the chocolate and stir until it is melted and smooth.

Remove from the heat

Stir in the sugar and vanilla until combined.

Beat in the eggs one at a time.

Add the flour and stir – at least for 60 seconds until becomes smooth and glossy. It will begin to pull away from the side of the pan.

Stir in any fruit or nuts.

Into your lined pan with the mix and it should look like this…slick, thick, glossy.


Bake until the middle just gives/is almost set between 25-30 mins depending on your oven.

Remove from the oven and allow the brownie to cool fully in the pan (as it will keep cooking).

Enjoy. Best next day and beyond.