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Hot chocolate brownie dessert |

chocolate brownies

Hot Chocolate Brownie Dessert

Hot chocolate brownies and cream anyone? This has got to be the ultimate winter feel good dessert. It’s hot, its gooey and it’s choclate….

What you need

100g butter
100g dark chocolate chopped
175g caster sugar
2 eggs beaten
80g flour
2 tablespoons cocoa powder
1/2 cup milk chocolate drops

The process

Lightly grease a small cake tin (20cm) or 8 ramekins and line the base with grease proof paper.

In a pot over a low heat melt the butter, add the dark chocolate and stir until completely melted and remove from the heat.

Add the caster sugar and stir, add the beaten eggs, sift in the flour and cocoa powder and stir to combine. You don’t want to mix it thoroughly.

Lastly, fold in the chocolate drops and pour into the tin or ramekins.

Bake in a 180 Celsius oven for about 20 minutes.

The tops should be quite firm but not hard. Let them cool slightly and then turn them out and serve with a good amount of thick jersey cream or ice cream.

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20 Responses to “Hot chocolate brownie dessert”

  1. Moira says:

    Ok Graham, what do you mean by ‘small cake tin’?

    • Graham says:

      Hi again, whew that is an old recipe that I have not made in ages.. its a 20cm tin. Recipe updated, thanks for pointing that out 🙂 Cheers for now G

  2. Gail Bredell says:

    Hi Graham, I want to try out this recipe, I have found out what the chocolate drops are. Please tell me, do I melt them in a half cap of milk?

    • Graham says:

      Hi Gail, You melt the dark chocolate in the milk and at the end just add the choclate drops to the batter and fold them in. It makes chocolate pools inside the batter…. salivating as I am typing. Have a marvelous time G

      • Fatima says:

        Hi Graham.I am confused. There is no mention of milk in the ingredients. Must the dark chocolate melt in the butter or in milk. If in milk – how much milk

  3. Sharon says:

    Thanks for the reply Graham, will give them a try.

  4. Sharon says:

    Hi Graham

    I know this sounds crazy but could one use a muffin no-sticky pan instead of the tin or ramekins?


    • Graham says:

      Hi Sharon, can’t see any reason why not, just keep an eye on them, the tins will cook a bit quicker. Have a fabulous weekend G

  5. Fatima says:

    Hi Graham.

    My family are not into sweet stuff, but I LOVE it! Is there anyway that I can freeze the leftovers

    • Graham says:

      Hi Fatima, Freezing them is not a good idea, rather just take some to work for your friends…. It’s amazing what food does for friendship. Cheers for now G

  6. Jo-Ann says:

    Hi Graham

    Is there maby a chocolate sauce that I can use instead of cream?One that I can warm up.

    • Graham says:

      Hi Jo-anne, Here is a great decadent chocolate sauce, 1 x tin condensed milk, 200g (70% or 80%) dark choc, heat on a medium low heat till choc is melted. Reheat when needed. Not for dieters ……. have a delicious day G

  7. Makkie says:

    Hi Graham. What are and where can I find milk chocolate drops?

  8. Noddy says:


    I tried this recipe and it really came out awesome. Tastes really good and very moist on the inside and slightly crunchy on the outside. Chocolatey, just the way I like it.

  9. Renz says:

    Hi Graham

    So when you say small tin, roughly what size are we looking at please? Thanks

  10. KimdaCook says:

    This looks wicked, I have printed and going to give it a bash this weekend, to be honest I am not that good at baking, so this is going to be a challenge for me but will let you know how it goes!!!!!

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