Lucy’s chewy chocolate brownies

Lucy’s chewy chocolate brownies

Lucy's Bakes
12 squares
10 mins
Cooking time
20 mins
Jacqui Melville

An American friend of mine told me that she always used cream cheese in her brownies. Sadly I never got her recipe, so this was trial and error. I could not get them to work until I used cocoa in place of chocolate. I also think you get a really big chocolate hit with cocoa. You can add pecans, chocolate chunks, nuts and seeds and this recipe works time and time again. They’re delicious as a teatime treat or warm for dessert with some cream or ice cream.


Quantity Ingredient
200g butter
400g caster sugar
80g cocoa powder
4 eggs
5g vanilla essence
3g salt
200g full-fat cream cheese
100g self-raising flour
100g white chocolate, chopped into small chunks


  1. Preheat the oven to 190°C. Line a 20 x 30 cm shallow baking tin with baking paper.
  2. Put the butter and sugar in a large saucepan and gently melt them together over a low heat. Add the cocoa and stir well.
  3. Remove from the heat and add the eggs, vanilla, salt and cream cheese, and beat until smooth.
  4. Add the flour and fold it in with a metal spoon until just mixed – don’t over mix, and don’t worry if there are a few lumps.
  5. Pour the mixture into the prepared tin and then scatter the chocolate chunks over. Using the handle of the teaspoon, swirl the mixture to spread the chocolate through – just a couple of swirls will do.
  6. Bake for 20 minutes until still slightly soft in the centre. Allow them to cool in the tin – they will firm up as they cool.
  7. Dust with icing sugar, then cut into squares to serve. Store any remainder in an airtight container in the fridge for up to 3 weeks (remove from the fridge about 15 minutes before eating or they’ll be too cold).


  • This recipe is vegetarian and nut-free.


  • The most important thing with brownies is not to be tempted to overcook them – 20 minutes and they are done – you want them squidgy in the middle when they cool.

What the the testers say

  • ROGER AINGER – ‘Never having made cakes before, I could not believe the amount of sinful things that this recipe included. Not for the faint hearted or those on a diet, but having said that, I would make them again. Wicked but good.’

    HELEN WOOLDRIDGE AND LYNSEY JONES – ‘Don’t cook it for longer than it says even if it looks uncooked – when it cools it sets and the stickier the better. Really gooey brownies – great as a teatime treat or warm with ice cream as a pud.’

    JO, JOSH AND BEN CURD – ‘A real favourite and everyone always asks us for the recipe when we take them anywhere.’
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