Winchester City Mill’s chocolate brownie recipe

This moist, chocolatey brownie recipe, perfect for big kids and little ones, is guaranteed to be a year round, comfort food, crowd pleaser. For best results use fresh, stoneground flour straight from the Mill. This recipe is also available as a printed recipe card at the Mill for a small donation.

Cakes and bakes
A tray of fresh baked brownies at Winchester City Mill
  • Preparation time 20 minutes (prep. time)
  • Cooking time 25-30 minutes (cooking time)
  • Serves 16


  • 125g Winchester City Mill wholemeal flour
  • 250g unsalted butter
  • 275g caster sugar
  • 1 teaspoon baking powder
  • medium eggs
  • 250g good quality dark chocolate
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Icing sugar to dust


  1. Pre-heat oven to 200C (fan 180C/gas mark 6)
  2. Grease a shallow baking tray, approximately 20x25cm and line the base of the tray with baking parchment.
  3. Put the butter and chocolate in to a basin and melt over a saucepan of hot water (or in a microwave). Stir the butter and chocolate mixture until smooth.
  4. In a separate bowl, whisk the eggs and caster sugar together until fully combined. Add the vanilla extract.
  5. Beat the butter and chocolate mixture in to the egg and sugar until fully combined.
  6. Add the salt and baking powder to the flour and fold carefully into the chocolate mixture. Try not to over-mix or the brownies might be tough.
  7. Pour the mixture in to the prepared tray and smooth the surface with a knife or spatula.
  8. Bake on the middle oven shelf for 25-30 mins. Check brownies are cooked by inserting a skewer in to the centre – it should come out damp but clean, without any mixture sticking to it.
  9. Place tray on a cooling rack, leaving the cake in the tray to cool.
  10. When cool, cut in to squares and dust with icing sugar.

Cook’s Tip: If you're making a tray just for grown-ups why not try a boozy chocolate orange brownie by adding 4 tablespoons of orange liqueur, ½ a teaspoon of orange essential oil and the fine zest of 2 oranges at step 3.