Penny Tebbit’s chocolate chip brownie recipe

03 Apr 2018

Penny shares her recipe for chocolate brownies with white chocolate chips

Penny Tebbit pictured outdoors

Our Tea with the Girls campaign encourages our supporters to hold a tea party to raise funds for life-saving blood cancer research and patient support. For inspiration, we're sharing a series of tried and tested recipes donated by celebrities, our Patient Ambassadors and the original Calendar Girls themselves.

Penny Tebbit was diagnosed with Chronic Myeloid Leukaemia seven years ago. She says: "It changed my life completely. I have tried lots of ‘inibs’ (blood cancer tablets), given up work, started up a less stressful business of baking and decorating cakes." Penny underwent a stem cell transplant at the end of 2017 and is currently doing well.

View a printable version of this recipe.


  • Makes 24 brownies
  • Preparation time: 15 minutes
  • Cooking time: 25-30 minutes (plus 20 minutes cooling)


  • 300g plain chocolate, broken up into chunks
  • 100g white chocolate chips
  • 5 medium eggs, beaten
  • 250g butter cubed
  • 350g golden caster sugar
  • 200g plain flour

A close-up of Penny Tebbit's chocolate brownies with white chocolate chips


  • Preheat the oven to 180°C/gas 4
  • Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Cool
  • Grease and line a 20cm x 30cm rectangular cake tin with baking parchment
  • Beat the eggs with the sugar, pour in the cooled chocolate mixture, add a pinch of salt and sift in the flour
  • Pour into the tin and bake for 25–30 minutes (don’t use a fan oven; the brownies will just become dry)
  • The outsides will look crackled and the inside will feel firm but will still be gooey
  • Allow to cool in the tin for 20 minutes
  • Slice into squares. Serve as they are or with ice cream and chocolate sauce

We’ve created a fundraising kit with everything you need to make tea and make a difference: from printable bunting to posters.

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