Belgian Chocolate Brownies

godiva belgian chocolate brownies recipe crispy top sticky middle

This weekend just gone I have been back in Brussels, for the third time in 4 months! Thankfully it had warmed up a tad since my last trip, when we landed at midnight to be greeted by a chilly -8 degrees.

For reasons I can’t bring myself to explain right now, we came back with rather a lot of Belgian chocolate. Smooth, creamy little bites, and so difficult to stop at just one! There are a lot of chocolate houses in Brussels, these are from Godiva and very highly recommended 🙂 Managing to squeeze in a day off on Monday, I wanted to bake something decidedly wicked with this lovely high quality ingredient.

godiva belgian chocolates brownie recipe

Recipe (adapted from The Hummingbird Bakery brownies)

130g chocolate
115g butter
200g sugar
90g plain flour
2 eggs
optional 80g chocolate, broken into chunks

godiva belgian milk chocolates weighing out for brownie recipe

It took surprisingly little time to unwrap all the chocolates – although there was quite a case of one for the bowl, one for me!

I didn’t have many of the dark chocolates, but thought these would be extra special as chunks in the mixture (with a few milk chocolates thrown in for good measure).

godiva belgian dark chocolate 72% cocoa brownie recipe

chocolate brownie mixture with chunks of milk and dark belgian chocolate

Method

Melt the 130g chocolate and butter together gently, this is best done in a bowl over a pan of boiling water (don’t let the bottom of the bowl touch the hot water).

Take off the heat and stir in the sugar, then add the eggs, flour, and chunks of chocolate (if using). Mix well until smooth and chocolatey.

Pour into your tin, which should be greased and lined. Mine was 20cm square but you could use a bigger/smaller one if you wanted thinner/thicker brownies.

belgian chocolate brownie recipe batter mix ready to bake square tin

Bake at 180 degrees for 20-30 minutes, until the top is crispy, the side are a little firm, and the centre is still a bit squidgy when pressed.

freshly baked belgian chocolate brownies crispy top ready

Leave to cool completely in the tin, turn out, and cut into pieces – as big or as small as you like!

slicing belgian chocolate brownies

Chocolatey, fudgy brownies – with extra chocolate chunks for good measure!

belgian chocolate brownie squares recipe

I also tried the Hummingbird Bakery’s method of icing sugar decoration – pop the stencil on stop and sprinkle over.

icing sugar patterns on brownies circle stencil

Pretty patterned brownies!

belgian chocolate brownie squares with icing sugar flower patterns stenciled

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7 thoughts on “Belgian Chocolate Brownies

  1. I love brownies but ones made with Belgium Godiva chocolate! Boy they look REALLY good. I could lick the screen!

    I definitely don’t envy your -8º. I’ve been sleeping with my electric blanket on practically every night in this country and it’s no where near that cold.

    Em
    X

  2. wow these look delicious! We were in Brussels last week too and I fully agree that the chocolate is amazing and just one is never enough! I don’t feel like I bought enough back and may have to return soon for supplies…. 🙂

    • We are back in the autumn and I would love to spend an afternoon just touring the chocolate shops – every one offers you a free sample, and have yet to find one I don’t like!

  3. Thank you very much for satisfying my senses…and for not failing to include the chocolate…unlike the Hummingbird’s recipe!!!

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