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    Chocolate Brownies

    22/01/2021 by thebakingexplorer 48 Comments

    Jump to Recipe Jump to Video Print Recipe

    A good Chocolate Brownies recipe is essential for any baker, they are such a satisfying and easy go-to traybake. If I'm ever in doubt of what to make, I make brownies. Everyone loves them, they are so easy to customise with chocolate chips, nuts or other additions, and they're quick and simple to make. These brownies are super fudgey, yet light, and can be made in a variety of tin sizes.

    Chocolate Brownies

    Welcome to my Baking Basics series!

    In this series I will be sharing recipes for basic baked goods, think perfect scones for afternoon tea, a classic Victoria sponge cake , and a brilliant white bread loaf! So basic in name, but definitely not basic in taste and enjoyment. This series is mainly for beginner bakers who want to learn the secrets behind baking, because getting the basics right is the best place to start. More experienced bakers will really enjoy it too, as there are so many delicious recipes to try out!

    For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making brownies, so I do recommend reading through it all first.

    Chocolate Brownies

    How do you like your brownies?

    I always knew that writing a brownie guide would be tricky as everyone seems to have a different opinion on how they like their brownies. Fudgey seems to be the most popular response I've come across (and how I myself would answer) but I've also heard chewy, cakey, firm, gooey, soft... and one brownie recipe cannot be all those things at once! I personally don't like cakey brownies, I don't think they are what brownies should be. Did you know that brownies were created by dramatically reducing the amount of flour in a chocolate cookie recipe? Less flour, and more of everything else, is what brownies should be in my eyes. And to get a cakey brownie... well you need more flour! As far as I'm concerned, brownies should be fudgey, soft and gooey. With plenty of rich chocolate flavour, a crackled top and ever so slightly crunchy edges. So if you're a fudgey and gooey brownie fan, then this is the recipe for you!

    Chocolate Brownies

    What baking tin do you need for brownies?

    You can make this brownie recipe in either a square tin (8" or 9"), or in a rectangular traybake tin (9" x 12"). The difference will be in the baking time and the thickness of the brownies (see photo above). In the past I have always made my brownies in a rectangular traybake tin (mostly because you get more brownies!) but after doing a poll on my instagram, more of you said you preferred square tins. So I did some testing and I found that for plain chocolate brownies, I actually preferred the square tin, they're super thick and therefore way more fudgey! However, I still think traybake style brownies are awesome and I prefer them for adding toppings (mostly because you get more toppings!) It's best to use metal tins for baking brownies, rather than a glass dish, silicone tin or ceramic dish. Metal tins distribute heat evenly, ensuring an even bake. Ceramic dishes will work, but they distribute heat slower. While glass dishes absorb heat, which can cause burnt or overly crispy edges to your brownies. Silicone does not conduct heat at all, so it can take longer to bake the brownies, especially if the silicone tin is a darker colour.

    Chocolate Brownies

    Recommended equipment & ingredients:

    • 8" Square tin
    • 9" Square tin
    • Traybake tin
    • Electric hand mixer
    • Stand mixer
    • Mixing bowls
    • Dark chocolate
    • Cooling rack

    (I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!)

    How do you line a brownie tin?

    The best way to line the tin before making brownies, is to both grease it and then line it with baking paper. I like to grease the tin first with a little butter as it helps the baking paper to stick flat to the sides of the tin. Put your tin on top of a piece of baking paper that is larger than it, and cut slits in it at each corner. Then press the baking paper into the tin, with the cut sections at the corners, and the paper will fold neatly around the corners. You can also cut two strips of baking paper and layer them over each other if you prefer. Either way, make sure you leave an over hang of at least 1 inch to assist you in removing the brownies from the tin.

    How to make Chocolate Brownies

    The ingredients

    To make these chocolate brownies you need five basic ingredients: butter, light brown sugar, eggs, dark chocolate and plain flour. There is also the option of swapping out some of the flour for cocoa powder, and adding vanilla extract if you like (which I always do!)

    For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making brownies, so I do recommend reading through it all first.

    Can you use oil instead of butter for brownies?

    Yes, you can replace the butter for 200ml vegetable oil (or another mild tasting oil like sunflower or canola oil) in this recipe. This is a great option if you want dairy free brownies. You won't need to heat the oil at all, just mix it into the batter as is. Unless you want to dramatically change the flavour of the brownies, do not use olive oil. It can make brownies taste slightly bitter, however this is a personal taste preference. If you want to try out olive oil in this recipe, choose a lighter coloured olive oil to start with as the flavour will be milder, and if you can, buy good quality olive oil.

    Chocolate Brownies

    What sugar is best to use for brownies?

    You can use all caster sugar or all granulated sugar for brownies, as well as light and dark brown sugar. I like to use light brown sugar as it adds an extra fudgey element to the brownies.

    What flour is best for brownies?

    Plain flour, also known as all purpose flour, is best for brownies. You can use self raising flour, but you will end up with cakey brownies that are much less fudgey. If this happens you'll know you got your flours mixed up.

    Hand holding a slice of Chocolate Brownies

    What cocoa powder is best for brownies?

    As this recipe contains plenty of chocolate, unless you want to up the intensity of the chocolate flavour, cocoa powder is not necessary. If you want to add it, replace 20g of the plain flour with cocoa powder. As with the chocolate, quality makes the difference here. The better quality cocoa, the better the flavour you will get from it. In the UK, we just have one type of cocoa powder, however in the US there is natural cocoa powder and dutch processed cocoa powder. The vast majority of cocoa powder in the UK and Europe is dutch processed (also known as alkalised). So I would recommend dutch processed cocoa powder as this is all I have access to, and therefore all I have ever tested in this recipe.

    Do you need to use baking powder for brownies?

    If you want cakey brownies, then baking powder is a useful addition. If you want super fudgey brownies, then you can omit it completely. A small amount - ¼ or ½ a teaspoon - can be used if you don't have a mixer to whisk the eggs and sugar for 5 minutes as required in this recipe. However, it won't produce the exact same results.

    What type of chocolate is best for brownies?

    It's hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that's less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. I have tried this recipe with milk chocolate and I found it made the brownies overly greasy. The milk chocolate brownies also had less flavour. I would definitely recommend replacing some of the plain flour (20g) with cocoa powder if you want to use milk chocolate. My partner was quite happy to eat them, so if you have kids that are insistent on using milk chocolate then they are perfectly edible and tasty! One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very 'fake'.

    The method

    Start by melting the chocolate and butter in a pan on a low heat. Remember that chocolate and butter will melt in your hand so the heat does not need to be high. Once fully melted together, leave to cool for 10 minutes.

    What is the best way to melt the chocolate for brownies?

    Aside from the method described above, you can also melt the chocolate in a bain marie (also known as a double boiler). This is when you put the chocolate, along with the butter, in a glass bowl and place it over a pan of simmering water. The base of the bowl should not touch the water. Another way is to melt the butter and heat it till bubbling, then pour it over the chocolate, leave for a minute or so, then stir and the chocolate will melt into the butter.

    Put the light brown sugar, eggs and (if using) the vanilla extract into a large mixing bowl, or the bowl of a stand mixer. Use an electric mixer to whisk them together for 5 minutes until pale and mousse like. Next, pour the cooled chocolate and butter mixture into the egg mixture. Do this slowly and whisk the mixtures together gently with a hand whisk as you pour.

    Add the plain flour to the batter and whisk in gently with a hand whisk. If you are adding any chocolate chips or chopped nuts, mix them in now with a spatula. Pour the batter into your chosen tin and bake.

    Chocolate Brownies

    If you are using an 8" square tin, I recommend a baking time of 35-40 minutes. For a 9" square tin I recommend 25-30 minutes. And for a 9" x 12" traybake tin, 15-20 minutes.

    How do you know when the brownies are baked?

    The best way to check is with the toothpick test, it should come out with a few moist crumbs on it, but not be wet. It's better to underbake them than overbake them, especially for fudgey brownies.

    Chocolate Brownies

    What is the best way to slice the brownies?

    For lovely neat squares, wait for the brownies to full cool before slicing them. I've seen that most people will cut an 8" square batch of brownies into 16 squares, however I think that makes the pieces way too small. I like to cut an 8" square batch of brownies into 9 slices. For a 9" square batch, they cut the most neatly into 16 slices, however the pieces are smaller than I would prefer. For a 9" x 12" traybake style batch of brownies, I cut them into 12. They are bigger slices but also thinner too so it evens out.

    How long do brownies last and how can they be stored?

    Brownies should be stored in an airtight container at room temperature. They will last up to 4 days. You can store them in the fridge, but this will make them dry out and go stale faster. Some people swear by putting them in the fridge, but I am not a fan personally. To freeze the brownies, wrap them well and freeze for up to 3 months. You can pop them on the kitchen counter to defrost and the time it takes will depend on the temperature of your kitchen, or put them in the oven for around 15 minutes, or in the microwave for around 45-60 seconds.

    Chocolate Brownies

    Who are brownies suitable for?

    These brownies are suitable for vegetarians. They are nut free, however please check the labels of all the products you use if you have a severe allergy. These brownies are not gluten free, however you can make them gluten free by using a gluten free flour blend. They are not dairy free, however you can make them dairy free by using vegetable oil instead of butter. The brownies are not vegan. If you would like a vegan brownie recipe, check out my Vegan Oreo Brownies (you don't have to use the Oreos if you prefer).

    Mix ins, add in and variations

    One of my favourite things about brownies is how versatile they are. The most popular things to add to brownies are chocolate chips and nuts. If you are using chocolate chips, make sure they are bake stable ones. I like to use white or milk chocolate ones for delicious contrast. Pretty much any chopped nuts can be added: pecans, walnuts, hazelnuts, almonds... you get the idea! I would recommend adding 150-200g chocolate chips or nuts to this recipe, depending on how much you want in there. 100g milk choc chips plus 100g white chocolate chips would make them into amazing triple chocolate brownies! Other popular, and very delicious, add ins are things like Nutella, caramel sauce, Biscoff spread, cheesecake mix, peanut butter... you can really get creative! I have a large selection of brownie recipes on my website which you can browse for some ideas!

    Chocolate Brownies with a scoop of ice cream

    More Baking Basics recipes…

    • White Bread Loaf
      White Bread Loaf
    • Victoria Sponge Cake
      Victoria Sponge Cake
    • Plain Scones
      Plain Scones
    • Lemon Drizzle Loaf Cake
      Lemon Drizzle Loaf Cake
    • Vanilla Cupcakes
      Vanilla Cupcakes
    • Millionaire's Shortbread
      Millionaire's Shortbread
    Chocolate Brownies

    Chocolate Brownies

    Rich and fudgey chocolate brownies that can be made in a variety of tin sizes
    5 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Brownies
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Servings: 9
    Author: thebakingexplorer

    Ingredients

    For the brownies

    • 350 g Dark chocolate
    • 250 g Butter
    • 250 g Light brown sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract optional
    • 120 g Plain flour

    Optional add ins

    • 150-200 g Nuts or chocolate chips
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line your chosen tin
    • Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 10 minutes
    • In a mixing bowl use an electric mixer to whisk together the eggs, light brown sugar and vanilla extract for 5 minutes until thicker and paler in colour
    • Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
    • Add the plain flour and whisk in gently with a hand whisk until you can't see any more flour
    • Pour the batter into your lined tin. Bake for 15-20 minutes if using a 9" x 12" traybake tin, 25-30 minutes if using a 9" square tin, or 35-40 minutes if using a 8" square tin
    • Let the brownies cool completely in the tin before removing and slicing up
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Nutrition

    Calories: 608kcal | Carbohydrates: 55g | Protein: 7g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 115mg | Sodium: 235mg | Potassium: 356mg | Fiber: 5g | Sugar: 36g | Vitamin A: 789IU | Calcium: 68mg | Iron: 6mg

    If you like this, check out more of my Brownie recipes!

    I'm linking this up with Cook Blog Share.

    « Vegan Biscoff Cake
    Chocolate Brownie Pots for Two »

    Reader Interactions

    Comments

    1. Amy

      January 22, 2021 at 8:58 pm

      5 stars
      Best brownies I’ve ever made! So clear and easy to follow!

      Reply
      • thebakingexplorer

        January 22, 2021 at 9:09 pm

        Aww thank you so much Amy!!

        Reply
      • Louisa

        April 15, 2021 at 4:59 am

        5 stars
        I absolutely love these brownies! I've made them a couple of times now, and they are the only brownies I can consistently get to turn out well. The recipe is very clearly worded, so it really works. Thank you for the great recipe!

        Reply
        • thebakingexplorer

          April 15, 2021 at 9:40 am

          Thank you so much Louisa! I'm so happy you like the recipe and you found it easy to follow 😀

          Reply
      • Michelle Dewhurst

        August 25, 2021 at 3:44 pm

        Do you use Salted or unsalted butter for this recipe please?

        Reply
        • thebakingexplorer

          August 25, 2021 at 4:10 pm

          Hi Michelle, I use unsalted butter for all of my recipes (unless otherwise specified) but some people like to use salted butter in baking so it's really up to you depending on what you prefer 🙂

          Reply
    2. Emily

      January 23, 2021 at 9:09 am

      How deep are the brownies from the 9”x12”? Thank you!

      Reply
      • thebakingexplorer

        January 23, 2021 at 12:20 pm

        There's a photo at the top of the post showing the different sizes together 🙂

        Reply
        • Emily

          January 23, 2021 at 1:13 pm

          I did see that, thank you. Do you know the actual depth measurement at all?

          Reply
          • thebakingexplorer

            January 23, 2021 at 1:34 pm

            Oh sorry about the mix up there! About 2cm 🙂

            Reply
            • Emily

              January 23, 2021 at 2:32 pm

              Thank you, I can't wait to try them!!

    3. Cat | Curly's Cooking

      January 23, 2021 at 10:24 pm

      5 stars
      Such an informative post and the brownies look absolutely perfect.

      Reply
    4. Clair

      January 24, 2021 at 3:00 pm

      5 stars
      Awesome recipe! Exactly how I like my brownies, nice and fudgey! They tasted like they were from a bakery shop and released the inner baker in me 😍

      Reply
    5. Dinna

      January 25, 2021 at 5:36 pm

      5 stars
      Could I make this with gluten free flour?

      Reply
      • thebakingexplorer

        January 25, 2021 at 5:50 pm

        Hi, yes this should be no problem. Sometimes gluten free four blends recommend adding extra liquid so check the pack for the one you use.

        Reply
    6. Tracy Jackson

      January 25, 2021 at 9:38 pm

      Hi I only have a 10 inch square tin would I double the ingredients and how long would i cook them for
      thanks

      Reply
      • thebakingexplorer

        January 25, 2021 at 10:11 pm

        Hi, you don't need to change the ingredient amounts, this recipe is designed to be made in various tin sizes, the brownie will just be less thick. I haven't made this recipe in a 10" tin, but I would recommend checking them after 20 minutes. Do the toothpick test as described above and decide from there. Let me know how you get on!

        Reply
    7. Eb Gargano | Easy Peasy Foodie

      January 26, 2021 at 9:28 am

      5 stars
      This is a really great guide! I am a HUGE fan of brownies... and yes, for me they have to be fudgy... no chocolate cake masquerading as brownies, thank you very much 😉

      Reply
    8. Sisley White

      January 26, 2021 at 4:42 pm

      5 stars
      You really can't beat a proper chocolate brownie and I want to stuff my face with these!

      Thank you for linking up to #CookBlogShare x

      Reply
    9. Emma

      February 14, 2021 at 8:26 am

      Is light brown soft sugar the same as light brown sugar ?!

      Reply
      • thebakingexplorer

        February 14, 2021 at 1:17 pm

        Hi, yes it is 🙂

        Reply
    10. Alouette Mills

      February 22, 2021 at 1:21 pm

      5 stars
      Best brownies I've ever made! I've been looking for the perfect Brownie recipe for years but never really quite got it... however this recipe creates the most perfect, fudgy and rich brownies - thank you! I kept them in the oven for the minimum time and then let them cool fully in the fridge, I think this helped with the fudgy texture 🙂

      Reply
      • thebakingexplorer

        February 22, 2021 at 11:08 pm

        Thank you so much for this wonderful feedback! I've never liked brownies from the fridge myself but I know lots of people love them so it's great to know this worked well! 🙂

        Reply
    11. Becca C / BCookBakes

      February 22, 2021 at 5:44 pm

      5 stars
      This has become my go-to chocolate brownie recipe - so simple, great instructions (particularly like the toothpick test photo!), minimal ingredients and they turned out great! Perfect level of gooey-ness! Thanks Kat 🙂 xx

      Reply
      • thebakingexplorer

        February 22, 2021 at 11:08 pm

        Thank you for your lovely feedback! I'm so pleased you enjoyed them!

        Reply
    12. Mia Dow

      February 25, 2021 at 9:42 am

      5 stars
      Both me and fiancé rate these brownies as the best ones we have ever had! Absolutely delishous and such a nice easy recipe to follow ☺

      Reply
    13. Saima

      February 25, 2021 at 11:47 pm

      5 stars
      Your blog is an absolute dream!! Thank you for answering the frequently answered questions and also giving us images as a guide.

      Reply
    14. Lucy Bloor

      March 17, 2021 at 1:02 pm

      Amazing recipe. Is the 608kcal for the whole thing?

      Reply
      • thebakingexplorer

        March 17, 2021 at 8:53 pm

        Thank you Lucy! It's for one piece if you cut the brownies into 9 pieces. I usually cut them into 12 so it's less. The calories are also calculated by an online tool so there will be variants between ingredients and brands.

        Reply
    15. Niki

      March 18, 2021 at 10:02 pm

      5 stars
      Really great recipe
      Worked really really welllllll
      Made it with a less dark chocolate in the batter and it was perfecttttt!!
      Looking forward to trying a few other recipes when I can 😃

      Reply
    16. Polly

      April 15, 2021 at 11:37 am

      5 stars
      These brownies are so delicious. They are exactly what a brownie should be. Great recipe !!!

      Reply
      • thebakingexplorer

        April 15, 2021 at 4:12 pm

        Thank you so much Polly!

        Reply
    17. Aisha Ilyas

      May 04, 2021 at 1:23 am

      5 stars
      Delicious, rich and decadent brownies. They were perfectly fudgey and a huge hit for the family!! Would highly recommend this recipe to anyone who would like to make plain chocolate brownies, or to use as a base recipe for any type of brownie!

      Reply
      • thebakingexplorer

        May 04, 2021 at 11:05 am

        Thank you so much for this lovely feedback Aisha!!

        Reply
    18. Guppy Gill

      August 03, 2021 at 9:59 am

      5 stars
      After many failed attempts at making brownies using a range of recipes (no clue how I managed this), I wanted to give brownies another chance. After finding this recipe, all I can say is wow !!!! The brownies were super moist and fudgy and tasted delicious. I cooked mine in an 8” tin at 160 C fan for 32 minutes and they were perfect!!! Thank you so much for sharing this recipe Kat. Can’t wait to try other flavour variations of this recipe in the future xxx

      Reply
      • thebakingexplorer

        August 03, 2021 at 10:20 am

        I'm so pleased this recipe changed your brownie luck! Thank you for such wonderful feedback 😀

        Reply
    19. Sophie

      August 10, 2021 at 8:56 pm

      Hello, would it be ok to use a mix of unsalted butter and stork for the butter/chocolate mix? I have a little bit of stork and a little bit of unsalted butter, so I wanted to use them up. Thank you!!

      Reply
      • thebakingexplorer

        August 10, 2021 at 10:01 pm

        Hi Sophie, yes you can use a combination of butter and baking spread instead of all butter/all baking spread. I hope you enjoy the brownies!

        Reply
    20. Lucy

      January 25, 2022 at 5:25 pm

      5 stars
      Brilliant recipe! Really easy and they are the best brownies I have made! They taste even better the next day!

      Reply
      • thebakingexplorer

        January 25, 2022 at 8:41 pm

        Thank you Lucy! I'm glad you like them so much 😀

        Reply
    21. Jenny

      April 29, 2022 at 8:08 am

      5 stars
      This is the best brownie recipe I have come across. Easy to follow and makes faultless brownies every time!

      Reply
      • Sonya

        May 18, 2022 at 1:03 pm

        5 stars
        Great recipe. Easy to follow and the final bake was absolutely wonderful. Will definitely be making them again.

        Reply
    22. Rachel

      May 29, 2022 at 6:15 pm

      5 stars
      Absolutely delicious brownies! The whole family loved them. Really easy recipe to use and very well explained. Really useful tin sizing cooking times too. Thank you!

      Reply
    23. Marie

      June 10, 2022 at 11:53 pm

      Hi I would like to me these in a 9x13 tin but would like them a bit thicker but not as thick as the 8" ones, would you recommend increasing the recipe by another half?
      Many thanks Marie.

      Reply
      • thebakingexplorer

        June 11, 2022 at 12:10 pm

        Hi Marie, I'm not sure exactly what the thickness would be if you do that as I've never done it myself, but I think it would be a good place to start! Let me know how you get on!

        Reply
    24. Jing

      January 12, 2023 at 12:54 am

      Hi If i have 7x7 pan , how many pan can i make
      And would you recommend the time for baking

      Reply
      • thebakingexplorer

        January 14, 2023 at 10:44 pm

        I would either recommend reducing the recipe by one third, or using a larger pan. The smallest pan I've ever made it in is 8x8, and a 7x7 is around 25% smaller.

        Reply
    25. Elena

      February 13, 2023 at 4:24 pm

      5 stars
      Perfect! First time doing a brownie😀

      Reply

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