Molten choc-chunk brownies from Basics to Brilliance (page 294) by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TBipp on March 26, 2024

    Excellent brownies. Like a2cook I feel these benefit from 1/2 tsp.salt added to the batter. I add 1 cup chopped toasted walnut with half in batter and half on top and additional 1/2 tsp flaky sea salt sprinkled on top.

  • a2cook on April 11, 2020

    Wow!! These are best brownies I’ve ever made. So easy, so good! Perfect balance of chewy and fudgy texture. Only minor tweak I made was adding 1/2 tsp fine sea salt. My search for the best brownie recipe ends here!

  • raybun on March 07, 2018

    These are fantastic, they rival my regular brownie recipe (David Leibovitz-ready for dessert). I added fresh raspberries to cut the sweetness slightly, absolutely loved the combo. Five stars!

  • lou_weez on July 25, 2017

    Super easy and delicious. I really liked the variations to the recipe - add caramel fudge, marshmallows or raspberries. Next time I might add Mars Bars and nuts to the mix, just to be crazy!

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