Joy's Famous Chocolate Brownie Recipe

A pile of Triple Chocolate Brownies on a plate

Not wishing to blow my own trumpet, but if there's one thing I'm 'known for' (aside from my irritating habit of bringing death and dying into every conversation!) it's my Chocolate Brownies.

Before I became an Independent Celebrant, I worked in food and ran various businesses, including during covid, a postal bakes business where I was regularly baking and sending 100's of boxes of chocolate brownies each month.

(fun fact: for a very brief moment I attempted to combine my food business and Celebrancy and offer the whole package, you know, 'Ceremonies and Catering for your Funeral / Wedding / Baby Naming'

Spoiler alert: Those are NOT two roles that can be successfully combined at the same event!)

Anyways, I've been making and sharing this recipe for years, and my favourite compliment (which happens weirdly often!) is when people say to me "I'm famous at work/school/bookclub for my homemade brownies, which I make using your recipe!"

.....So given that a LOT of people out there are now famous for MY chocolate brownie recipe, I don't think it's too much of a flex to describe these as 'Joy's Famous Brownies'

So, if you need a tried and tested recipe which EVERYONE will thank you for bringing to their party (or funeral) here it is, you're welcome!

Joy’s Famous Triple Chocolate Brownies Recipe

This recipe fills one square 20/22cm brownie pan, and can be cut into 9 huge, or 16 -20 sensible squares!

Storage: The brownie is much easier to cut neatly if you leave it to cool in the tin completely. It keeps, well wrapped for at least 5 days. It can be frozen for up to 3 months, and will need about 3 hours at room temperature to defrost.

Ingredients:

200 grams salted butter (or dairy free alternative)

80 grams cocoa powder

400 grams soft light brown sugar

4 large eggs

100 grams plain flour (gluten free flour also works really well)

200 grams top quality chocolate chunks or chopped chocolate bar – mix of white, milk and dark (use only DF dark chocolate for dairy free brownies).

Method:

1.     Pre-heat your oven to 180 degrees C.

2.     Line a 22cm square brownie tin with non stick baking parchment. Leave the tin aside.

3.     Melt the butter on the stove or in the microwave.

4.     Start with the butter, then add the cocoa, sugar, eggs, chocolate chunks and flour to a large mixing bowl one ingredient at a time, in the order that they are listed above. Mix well after each ingredient is added to create a smooth batter.

5.     Tip the brownie batter into the tin.

6.     Bake it for 35-40 minutes or until it is almost set in the middle but still has a lot of wobble! (A skewer inserted into the middle should NOT come out clean – unless you want very dry brownies!)

7.     Leave to cool completely before cutting.

8.     Optional: Drizzle melted dark and white chocolate over the top for decoration once it has cooled, and leave to set.