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Cakes and Desserts
Cakes and Desserts Info


Belgian Chocolate Brownies

These Belgian Chocolate Brownies are always popular and are very easy to make. And deliciously squidgy in the middle. Be sure to use a really good dark chocolate and ideally free range eggs.

Servings: Makes 12 – 16

Cooking time: 20 – 25 minutes

What you’ll need

Swiss roll tin 6” x 10” ( or similar) lined with baking paper and greased with butter

Belgian chocolate brownies

Ingredients – Belgian Chocolate Brownies

  • 190g dark chocolate
  • 190g butter
  • 265g sugar
  • 120g plain flour
  • 3 eggs medium or large
  • 1 tsp vanilla extract
  • Pinch salt

Method – Chocolate Brownies

  1. Preheat the oven to 180C or 160C fan.
  2. Melt the chocolate and butter together in a bowl over a pan of simmering water.
  3. Break the eggs into a large bowl, add the sugar and a pinch of salt.
  4. Whisk to combine.
  5. Add the melted chocolate to the eggs and whisk again to combine, sift in the flour and whisk until thoroughly combined ( with no streaks of flour ).
  6. Pour into a greased and lined tin.
  7. Bake for 20 – 25 minutes until cooked but still a little sqiudgy in the middle.
  8. Mark out the squares and leave to cool for 10 minutes or so but mark into squares while still warm.
  9. Then leave to cool before taking out of the tin and cut through with a sharp knife.


These will keep well for up to a week.

Always use butter for brownies and for all baking as the flavour will be far superior.

You can also use a slightly larger Swiss roll tin.

Come along and see how they are made in my Baking Classics Class.



I have downloaded the cakes and family baking e-books which are fantastic.


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