Double Chocolate Chunk Brownie

Brownies laden with fruits, nuts and an overdose of good quality dark chocolate. Fudgy, gooey, the sea salt gives the extra oomph in the cake!

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Double Chocolate Chunk Brownie

A brownie that takes under an hour to complete, rich and gooey, laden with fruits, nuts and choc chips!

Prep. Time
20 min
Cook Time
25 min
Total Time
45 min

Plain Flour                    100g
Cocoa Powder              20g
Unsalted Butter           125g
Brown Sugar                200g
70% Dark Chocolate   100g
Chocolate Chips           100g
Dried Cranberry           50g
Large Eggs                     2
Vanilla Essence            1 tsp
Some Pecan Nuts


1. Preheat oven to 180°C. Grease and line a 20cm square tin with baking paper.
2. Melt 100g dark chocolate in a heatproof bowl over a pot of gentle simmering water. Then set aside and allow it to cool while preparing the batter.
3. In another bowl, beat butter using an electric mixer for 1 minute. Add in sugar, vanilla extract and continue to beat until pale and fluffy.
4. Gradually beat in egg one at a time till well mixed. Stir in sieved flour and cocoa powder until combined.
5. Pour in melted chocolate and stir thoroughly before adding in chocolate chips and cranberry. Give mixture a few stirs, transfer it into prepared tin and top with some pecan nuts.
6. Bake brownie in preheated oven for 25 minutes or until firm to touch and gooey in the centre.
7. Remove and leave brownie to cool in baking tin over a cooling rack.
8. Before serving, sprinkle some sea salt flakes on top and cut into serving squares

Tip:- Instead of cranberry you can add in almond or walnut accounting to your preference too.


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