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UK Brownie Recipe (Rich and Gooey!)

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(This post has been updated from the original August 2016 version to provide a better experience for you)

Wish you had a uk brownie recipe instead of trying to convert from cups? Want to make gloriously fudgy chocolate brownies that aren’t dry and disappointing? You’re in luck! This brilliant brownie recipe has UK measurements and easy to follow instructions. It also makes the most gooey, rich and intensely delicious brownies EVER!! Keep reading for the easy, no fail, one bowl recipe…

A stack of brownie bars

Easy brownie recipe with UK measurements

There are literally THOUSANDS of chocolate brownie recipes out there. It’s enough to make your head spin! You never know if they’re going to turn out great or make dry, cakey bars of disappointment.

And even when you’ve found a great chocolate brownie recipe, there are tons of variations! Like Kinder Bueno brownies and white chocolate raspberry brownies for example.

But we’re going to concentrate on perfecting a straightforward uk brownie recipe today. And I promise you, the Kitchen Mason version couldn’t be simpler!

You mix all the ingredients together in one bowl, pour it into a lined tin and bake it. That’s it.

And they make the most beautifully gooey and fudgy brownies in ALL THE LAND. Trust me, I’ve made this recipe more times than I can count. And it’s never failed me. Not once!

I even used it as a base for my epic millionaire brownie bars. But that’s another story for another day 🙂

Crispy on the top and decadently fudgy in the middle. What more could you want from a UK brownie recipe?!

Chocolate brownies on a book and one on a plate

What makes brownies fudgy?

Brownies are more fudgy when a higher fat content to lower flour content is used. In this easy uk brownie recipe, we add fat in the form of butter and dark chocolate. There is very little flour in ratio.

Chocolate brownies on a plate with a fork

How do I know when my brownies are baked?

You’ll know when these chocolate brownies are cooked as the top will be nice and crispy. But if you insert a skewer into the centre, it will still come out with chocolate mixture on it. This will firm up once allowed to cool completely.

Knowing when brownies are baked comes more naturally with experience. If you want to brush up on the basics, check out baking for beginners to boost your confidence.

Chocolate brownie bars in a square tin

What’s the best chocolate to use in a uk brownie recipe?

Making great brownies doesn’t have to be expensive. In fact, I’ve used Aldi’s own brand 100g Dark Chocolate bars (which were about 50p) and they’ve tasted amazing!

However, if you want to take your chocolate brownies to the next level, using a more premium chocolate will certainly do the trick. I recommend using a dark chocolate with a high cocoa content. 65% plus yields good results.

I’ve tried Lindt 70%, Green and Blacks 70%, Tesco/Asda own brands and more. All have tasted wonderful. It’s really down to personal preference though. Experiment to find your favourite!

Chocolate brownies in a loaf tin and one on a plate

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you need to know…

  • Butter – Always use unsalted butter in baking. It gives you control of the salt content, which effects flavour. Obviously brands like Lurpak taste incredible, but cheaper brands will still taste great!
  • Chocolate – See What’s the best chocolate to use in a UK brownie recipe? above for tips on what chocolate to use.
  • Eggs – I use free range organic as it’s the most cruelty free and they’re usually great quality. However, I realise these can be expensive. Don’t worry, cheaper eggs will still work great! Just make sure they’re not super small.
  • Sugar – Golden caster sugar is my go to, for it’s lovely caramel hint. Regular caster sugar (superfine in the US) will work just as well though. Don’t use a coarse sugar like granulated. It may not blend into the batter as well.
  • Vanilla – A good quality vanilla paste or extract like Little Pod vanilla is worth every penny. Supermarket own brands are fake, flavourless and a waste of money. Trust me, you’ll taste the difference!
  • Flour – Plain (all purpose) flour is all we need. Don’t substitute for self raising as it could result in cake instead of brownies!
  • Salt – Table salt is absolutely fine. It really helps to round out the flavours though, so don’t skip adding it!
  • Cocoa powder – Don’t use drinking chocolate powder as these have added sugars. This will make your brownies far too sweet. Instead, use a good quality baking cocoa powder like Cadburys Bournville or Green and Blacks.
Chocolate brownies on a book

UK Brownie recipe tips and troubleshooting

Here are some tips you’ll find helpful when making this recipe.

  • Allow your brownies to cool completely. If you try to cut them while they’re still hot, you’ll end up in a huge chocolatey mess!
  • Ingredients blend best when they’re all at the same temperature. Allow refrigerated items to come to room temperature before using. (Leaving them on the kitchen side for 30-60 mins should do it!)
  • Add the eggs one at a time. They will blend in better and spare your arm lots of aching!
Chocolate brownies on a plate

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

  • Hands on time for this recipe is about 15 minutes.
  • The baking time is 20-25 minutes. Remember to allow time for preheating the oven though!
  • Absolutely 100% allow enough time for your brownies to completely cool. Baking them the night before you need them may help, as they can cool overnight.
A stack of 5 chocolate brownies

If you like this recipe…

…you might also like:

UK Brownie Recipe – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)


Here is what you will need to make 9 large bars or 16 smaller bars.

  • 110g (1/2 Cup) Unsalted Butter, room temperature
  • 110g (3.9 oz) Dark Chocolate, broken into pieces
  • 2 Eggs, room temperature
  • 225g (1 + 1/8 Cup) Golden Caster Sugar
  • 1 tsp Vanilla Extract or Paste
  • 1/4 tsp Salt
  • 60g (1/2 Cup) Plain/All Purpose Flour
  • 2 tbsp Cocoa Powder

Essential equipment

  • 20cm (8″) Square Baking Tin
  • Large Microwavable Bowl
  • Spatula
  • Sieve


Grease and line the base and sides of your baking tin and preheat your oven to 180ºC/Fan 170ºC/356ºF.

Lazy liner like me? Line the base and two sides of your tin. Then use wooden pegs to hold up the paper on each side.

First, cube the butter (110g | 1/2 Cup) and and this along with the dark chocolate (110g | 3.9 oz) into a large microwavable mixing bowl. Heat it in 20 second intervals and stir well between each time until completely melted.

Melted chocolate and butter in a bowl

Next, add the eggs (x 2) one at a time. Beat them well so they’re fully incorporated into the batter.

Melted butter, chocolate and eggs mixed in a bowl.

Then add in the sugar (225g | 1 + 1/8 Cup) and beat vigorously with a spatula until it doesn’t feel grainy on the bottom of the bowl anymore.

Brownie batter ingredients in a mixing bowl

Time to add in the vanilla (1 tsp) and salt (1/4 tsp). Mix briefly to distribute through the batter.

Chocolate brownie ingredients in a glass bowl

Finally, sieve in the flour (60g | 1/2 Cup) and cocoa powder (2 tbsp). Fold gently through the mixture until there are no more visible streaks of flour.

Chocolate brownie batter in a mixing bowl

Then pour the brownie batter into your prepared tin and smooth out.

Chocolate brownie batter in a square baking tin

Like my pegs? Haha! Place your baking tin into the preheated oven for 20-25 minutes. The top should be crispy and a skewer inserted into the middle should still have chocolate batter on it.

Don’t worry though! This is good. It will firm up once it’s cooled down.

Baked chocolate brownie in a square tin

Allow to cool completely in the tin before attempting to remove and slice. I know it’s difficult, but it’ll be worth it I promise!

A stack of chocolate brownies

How to store chocolate brownies

In my experience, the best way to store brownies is in a metal tin at room temperature.

Sugar sweats when stored in plastic. This can really alter the texture of your bakes. And not in a good way! Temperature can also effect your bakes. For example, placing baked goods into a fridge can really dry them out.

This is why I’ve had the best results storing chocolate brownies in a metal tin at room temperature. Best consumed within 1 week.

Someone forking a chocolate brownie

Loved this UK brownie recipe? Pin it!

A stack of 5 chocolate brownies. A text overlay says "easy one bowl brownies"
Chocolate brownies in a loaf tin and one on a plate. A text overlay says "easy one bowl brownies"
Chocolate brownies in a stack

UK Brownie Recipe - Printable Recipe

Yield: 16
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

If you're looking for the most gooey, rich and indulgent UK brownie recipe, this is it! Crispy on the top and decadently fudgy in the middle, these beautiful chocolate brownies are an absolute must.


  • 110g (1/2 Cup) Unsalted Butter, room temperature
  • 110g (3.9 oz) Dark Chocolate, broken into pieces
  • 2 Eggs, room temperature
  • 225g (1 + 1/8 Cup) Golden Caster Sugar
  • 1 tsp Vanilla Extract or Paste
  • 1/4 tsp Salt
  • 60g (1/2 Cup) Plain/All Purpose Flour
  • 2 tbsp Cocoa Powder

Essential Equipment

  • 20cm (8″) Square Baking Tin
  • Large Microwavable Bowl
  • Spatula
  • Sieve


  1. Preheat your oven to 180ºC/Fan 170ºC/356ºF and grease and line your baking tin. Cube the butter and put it into the mixing bowl along with the dark chocolate. Melt in the microwave in 20 second intervals until melted. Stir well each time.
  2. One at a time, beat in the eggs. Continue beating until fully incorporated.
  3. Add the sugar a beat thoroughly, until it no longer feels grainy on the bottom of the bowl when you mix.
  4. Briefly mix through the vanilla and salt.
  5. Sieve in the flour and cocoa powder. Then carefully fold through the batter until there are no more streaks of flour visible.
  6. Smooth the batter out into your lined tin. Bake for 20-25 minutes until the top is crispy, but a skewer inserted into the middle still comes out with a little batter on it.
  7. Allow your brownie to cool completely before attempting to remove from the tin and slice.


Store your brownies in a metal container at room temperature and consume within 1 week.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 48mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 2g

Nutritional information on should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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Other tasty UK brownie recipes

About Emma Mason

Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!

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Sunday 16th of April 2023

Dear Emma,

Thanks a heap for this delicious recipe! I used half as much sugar (since my dark cooking chocolate here in Lanka was too sweet for my likes to begin with) and followed the rest to a T. They were the richest brownies I'd ever had. Big hit in the fam-bam! Bungled it the second time by adding too much flour, but that's on me haha

(To anyone using a convection oven and getting a runny middle, use a metal pan.)

Thanks again for sharing your work and all the best!


Sunday 16th of April 2023

Hi Anula. I'm super happy you love my recipe and it worked so well! I don't usually recommend using cooking chocolate, but totally understand that not everything is available in every country. I think you'll love them even more if you can use regular dark chocolate though :) Thank you for taking the time to share this with me! Emma x


Sunday 9th of April 2023

Just tried a double batch of your brownies for a birthday/Easter family get together and they turned out perfectly … thank you! Really easy to pull together, they looked amazing piled up dusted with icing sugar and surrounded by strawberries. We served slightly warm with HD vanilla ice cream … perfection!


Sunday 9th of April 2023

Hi Ellie. I’m so happy these worked so well for you! They’re my ‘go to’ easy to make perfect brownies. It makes me glad others feel the same way :) Your serving suggestion sounds YUM! Emma x


Friday 10th of March 2023

Made these for the first time with my 4 year told last weekend. He loved making them and eating them!! So simple


Friday 10th of March 2023

Hi Jo. Oh I'm SO happy you both loved my recipe!! Thank you for taking the time to share this with me :) Emma x


Tuesday 31st of January 2023

This is the first time I've ever made Brownies. They are delicious and I can't stop eating them. I added a handful of chocolate chips at the end, which worked really well. Thank you for this quick and easy recipe.


Wednesday 1st of February 2023

Hi Vonnie. I'm so happy you love my recipe and it worked so well for you! Really like the sound of additional chocolate chips too! Thank you for sharing :) Emma x


Saturday 17th of December 2022

Couldn't find my usual brownie recipe so used this. I have never had an issue with brownies before. Frequently making them. But these was just awful. Mixture seemed too thick going in the oven. Burnt edges whilst raw in the middle. Followed everything exactly and oven temp is fine etc. So god knows where I went wrong.


Sunday 18th of December 2022

Hi Meg. I'm sorry you're having trouble with this recipe. I've used it countless times and it's never let me down, not once! Without being there with you, it's difficult to know what went wrong. It is quite a thick batter. Did you use the step by step picture recipe or the printable card at the end of the post? That might have helped you see what it should look like throughout the process. Also, did you substitute any ingredients? i.e. use cooking chocolate instead of proper dark chocolate? Or did you use Centigrade, not Fahrenheit maybe? (I'm based in the UK). Emma x

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