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Amarachi Clarke's ultimate chocolate brownies

After teaching herself how to make chocolate in her North London flat, Amarachi Clarke now sources cocoa beans direct from Ghana and Belize to produce bean to bar chocolate at her company Lucocoa (Loo-cocoa). She’s in the kitchen showing us how to make her indulgent chocolate brownies.


Serves: 4


150g unsalted butter (and a little bit for greasing the tin)

300g chocolate

50g cocoa powder

200g flour

180g coconut sugar (or brown sugar)

1 tsp sea salt (grind to a powder)

¼ tsp baking powder

4 medium eggs 

Method: 1. Preheat the oven to 180 (gas 4). Place the butter and chocolate in a bowk and place over a pan of simmering water and allow to melt, stirring occasionally until melted and leave to cool.. 

2. Whisk the sugar and eggs together until smooth.

3. In a separate bowl, sieve the cocoa powder, flour, baking powder and salt and mix together before pouring into the whisked egg mixture. Mix until fully combined. Add the melted butter and chocolate and mix well.

4. Pour the mixture into a greased and lined 20cm square baking tin. Lightly tap the tin onto the table a few times to release any air bubbles. Use a palette knife to smooth the top of the mixture. 

5. Bake for 15 minutes until set, then remove from the oven and leave to cool on a wire rack.

6. Slice and serve with ice cream.

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Weekdays 10am-12:30pm