Mel and Mal's Chocolate Brownies using the Halogen Oven

  • 150g unsalted butter
  • 75g cocoa powder
  • 75g chopped walnuts
  • 150g golden caster sugar
  • 2 medium eggs
  • 50g plain flour, sifted
  • 50g grated milk chocolate

I have never seen cakes go as fast as these do in our house! That squidgy middle and crispy outer is just heaven!

Perfect as a serve-alone cake or delicious warm as a dessert with cream or custard

Serves : 10        Prep/Cooking Time : 50 mins

Tip : Remember to use a baking tin that fits into the oven without touching the sides as this will otherwise restrict the air movement and give uneven cooking.


Make the Chocolate Mix

Melt one third of the butter in a heavy based pan and gradually stir in the cocoa powder and set aside

Cream the remaining butter and the caster sugar until pale in colour and then beat in the eggs, one at a time

Fold in the sieved flour with the chopped walnuts

Add the chocolate mixture and mix well

Bake, Cool & Serve

Spoon the mixture into a baking pan, smooth over the surface and bake on the bottom rack in the halogen oven at 180°C for 25-30 minutes. If you have an extender ring, use it to take the heat further away from the top of the cake or alternatively, cover the top of the cake with foil and remove 10 minutes before the end of cooking.

Test the cake is done by doing the skewer test.

Cool in the tin for 10 mins and then turn out on a flat surface and slice up.

Sprinkle over with the grated chocolate

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES