Cold Oven Brownies: Classic Brownies a different way.


A rather autumnal day in London. With a clear blue sky and a rather frosty wind sending shivers down many a spine. Not that that stopped people from wearing just T-shirts and shorts this morning. I take my metaphorical hat off to these people: I was wearing a furry hoodie and a scarf.

I said I wasn’t going to bore you with a recipe for brownies, but that was before a friend asked for my recipe and we realized together that my version of brownies was quite different to the ones she knew. A bit more research and we discovered that, indeed, my recipe calls for less butter and less chocolate than most recipes out there, and yet it still makes brownies which have the cracked top and chewy middle that we all love.

So, I decided to share. I don’t like those rich, dense brownies which rather than melting in your mouth, get stuck to your teeth.

This recipe makes a light, soft, chocolatey square with a chewy, gooey middle layer. Very different to the dense, moist bricks they make at my bakery.


The trick to this recipe is in the oven, you have to do what all recipes tell you never to do: place the brownies in a cold oven. That makes the butter sink (or is it the sugar?) and you end up with a lovely chewy-gooey layer.

I have to confess, that I overbaked the last batch I made (for I was replying to people sending messages for my birthday) and therefore in the photos, you’ll see they don’t have the gooey middle (Sorry!) but if you keep an eye on them and on the timer, you’ll get them just right and delicious. I’ve baked them many times and they always come out lovely.

They are still soft and chocolatey if you overbake them, but they are not brownies any more, so keep an eye on them!


Ingredients (for a tray of 20 x 28 cm approx.):

180 grs chocolate. The flavour of your brownies will depend on the quality of your chocolate, so spend a bit more and get a good quality chocolate. I used Bournville which is about 65% cocoa.

180 grs sugar

4 eggs

100 grs butter

100 grs plain flour

50grs chopped walnuts

1 tablespoon cocoa (Again, I used Bournville cocoa, which also has the advantage that it has no added sugar)

How to:

1.- Melt the chocolate with the butter at a low heat.

DSC06598DSC066022.- Once the chocolate and butter have melted into one, add the sugar and mix.

3.- On a bowl, mix the cocoa and flour together. Then add the walnuts and mix until they are covered in flour, that way they won’t sink to the bottom of your brownies.

4.- Now add the flour mixture and the eggs (one at a time) to the melted chocolate and using a whisker, mix everything together until there are no flour lumps visible. Your mixture should be gooey and full of air bubbles. Place it in a baking tray lined with baking paper or buttered and floured:

DSC066035.- Place in a COLD oven and then turn the oven on to 180 degrees (I have a fan oven, you might need to adjust yours if it’s gas, use the setting you use to bake cakes, that should be about right ). Cook for 25 minutes, but check them after 18 minutes because ovens vary. To check them insert a toothpick into the centre of the pan, it should come out with little clumps of brownie, not completely dry, otherwise you have overbaked them.

5.- Let your brownies cool a bit before you cut them into squares and enjoy!

DSC06673If you’d like to make a richer, denser brownie, why not try Jamie Oliver’s version? His recipes are very easy to follow and the photos of the end result look quite yummy 🙂

Have a great Tuesday!



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