Uploaded December 2025 | Updated September 2026, 2 weeks ago
These chocolate box brownies might be the perfect chocolate brownie. They’re, gooey, rich, and decadent with a surprise in the middle too.
This is my favourite way to use up those leftover chocolates at Christmas (you know, the boring ones that nobody eats!)
Ingredients
150 g (5.3 oz) good quality dark chocolate or dark chocolate chips
180 g (1/3 cup) unsalted butter
3 large eggs
265 g (1 1/3 cups) golden caster sugar
60 g (1/2 cup) plain (all-purpose) flour
40 g (1/3 cup) cocoa powder
½ tsp baking powder
60 g (1/2 cup) ground almonds
16 leftover chocolate box sweets
Instructions
✅Preheat the oven to 180C/350F (fan) and line a baking tray that's approx. 20 cm x 20 cm and 3cm deep with baking parchment. PRO TIP: Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
✅Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn't touching the water though). Stir and leave to cool slightly.
✅Once the chocolate and butter mixture has cooled slightly then add in the sugar and eggs and mix together using a whisk.
✅When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder, and baking powder over the mixture, and then add the ground almonds.
✅Fold into the mix gently, in a figure of eight. This will help to keep the air in.
✅Pour the mixture into your lined baking tray.
✅Arrange the chocolates on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the chocolate into the mixture slightly.
✅Place the tray in the oven and cook for 25 minutes.
✅Take out of the oven and leave to cool in the tray.
✅Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.
These chocolate box brownies might be the perfect chocolate brownie. They’re, gooey, rich, and decadent with a surprise in the middle too.
This is my favourite way to use up those leftover chocolates at Christmas (you know, the boring ones that nobody eats!)
Ingredients
150 g (5.3 oz) good quality dark chocolate or dark chocolate chips
180 g (1/3 cup) unsalted butter
3 large eggs
265 g (1 1/3 cups) golden caster sugar
60 g (1/2 cup) plain (all-purpose) flour
40 g (1/3 cup) cocoa powder
½ tsp baking powder
60 g (1/2 cup) ground almonds
16 leftover chocolate box sweets
Instructions
✅Preheat the oven to 180C/350F (fan) and line a baking tray that's approx. 20 cm x 20 cm and 3cm deep with baking parchment. PRO TIP: Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
✅Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn't touching the water though). Stir and leave to cool slightly.
✅Once the chocolate and butter mixture has cooled slightly then add in the sugar and eggs and mix together using a whisk.
✅When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder, and baking powder over the mixture, and then add the ground almonds.
✅Fold into the mix gently, in a figure of eight. This will help to keep the air in.
✅Pour the mixture into your lined baking tray.
✅Arrange the chocolates on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the chocolate into the mixture slightly.
✅Place the tray in the oven and cook for 25 minutes.
✅Take out of the oven and leave to cool in the tray.
✅Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.
