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Chocolate brownie

  • 15 minutes
  • 1 hour
  • Makes 12 large pieces
Chocolate brownie

On our arrival a plate of this freshly cooked brownie awaited us with tea and coffe, and along with the kids, we devoured it in no time.


  • 175 grams butter, roughly chopped
  • 175 grams dark cooking chocolate, coarsley chopped
  • 1½ cups raw sugar
  • 4 eggs, lightly beaten
  • ½ cup spelt flour
  • 2 tablespoons cocoa powder
  • ½ cup chocolate chips


  1. Preheat the oven to 160ºC fan bake. Grease and line a 20cm x 30cm slice tin with baking paper. Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Remove from the heat and whisk until smooth before adding the sugar and eggs.
  2. Sift the flour and cocoa together. Lastly, gently stir in the chocolate chips. Pour into the prepared tin. Bake in the preheated oven for 1 hour or until a skewer inserted comes out clean. Cool, then remove from the tin and cut into slices. Serve dusted with icing sugar or a favourite chocolate icing.

Cooks Tips

- If you do not have spelt flour, use standard wheat flour.

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