Posted By The Bower Inn

We're supporting National Chocolate Week with a free recipe

National Chocolate Week takes place on October 9 and runs until October 16, and applauds all things chocolate and the expertise of pastry chefs.

We've popped a chocolate brownie recipe below, using dark chocolate, for you to try at home this week, and we'd love to see your photos of any chocolate creations you have made on our Twitter and Facebook pages too!

  • 200gms dark chocolate
  • 3 eggs
  • 200gms caster sugar
  • 90gms self-raising flour
  • 200gms butter
  • Chocolate chunks for decoration



Chop the butter into small cubes and break the dark chocolate (the better the quality of chocolate you use the better the taste) into chunks. Tip butter and dark chocolate together into a mixing bowl.

Sit the bowl on a saucepan about a quarter full of water on a low heat, stirring occasionally until the butter and chocolate have melted together. Leave to cool to room temp.

Heat your oven to 160C for a fan oven/180C for a standard/gas 4. Line your baking tin, with non-stick baking parchment.

Now sieve the plain flour into a bowl.

Break the decoration chocolate into small, square-ish chunks and pop in another bowl in readiness.

Break three large eggs, we use free range, very fresh local eggs from the farm next door, into a large bowl with the 200g of caster sugar. Whisk the eggs and sugar until they look thick and creamy. It's ready when the mixture becomes about double its original volume.

Pour the cooled chocolate mixture over this, then fold together gently. Don't knock all the air out.

Re-sieve the flour and gently fold in until it's sticky and goo-ey. Don't do too much.

Pour the mixture into the tin and drop the chunks of chocolate over the top and pop in the oven. After 25 mins, check your bake and gently shake the tin to see if the mix is wobbly in the middle. If it is then it's not ready, so pop it back in the oven for another five minutes until a shiny, papery crust has appeared on top and the sides are just beginning to come away from the tin.

Cool and serve with a chocolate sauce, a good vanilla ice cream and a handful of hulled seasonal, autumn raspberries.

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