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Tony’s Chocolonely Brownies

Tony’s Chocolonely Brownies

Tony’s Chocolonely Brownies; bricks of fudgey double chocolate brownies studded with chunks of Tony’s Chocolonely creamy milk chocolate.

If a brownie isn’t thick and heavy enough to be mistaken for a building material, I don’t want it.

Tony's Chocolonely Brownies


  • 320g (11 ½ oz) Tony’s Chocolonely milk chocolate
  • 200g (13 tbsp) butter
  • 65g (½ cup) plain flour
  • 60g (½ cup) cocoa powder 
  • 3 large eggs
  • 250g (2 ¼ cups) caster sugar
  • 2 tsp vanilla extract
  • Pinch of salt


  1. Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
  2. Grease and line a tin to bake the brownies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
  3. Chop up your butter and 220g of the chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth.
  4. While the chocolate and butter melt, weigh your flour and cocoa powder into a small bowl.
  5. In a large bowl, whisk together the eggs, sugar, vanilla, and salt until just combined.
  6. Once melted, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
  7. Tip in the flour and cocoa mixture and gently fold together with a spoon or spatula until just combined.
  8. Pour the brownie batter into the prepared tin.
  9. Break your remaining 100g of chocolate into chunks and scatter them over the batter.
  10. Bake for 40-50 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top.
  11. Allow to cool completely, or for at least 50 minutes, before slicing if you can. (This isn’t a quick bake, but it’s so worth it!)
  12. Enjoy!
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