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🍯🍫 Easy Chocolate Brownie 🍫🍯

I found this recipe last week, and was a bit short on brown sugar…..easy peasy, replaced half with raw honey and it was honestly the best tasting brownie we have had! Needless to say, they certainly didn’t last 4 days in our pantry!


  • 200g / 14 tbsp unsalted butter (1 3/4 US sticks)

  • 200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)

  • 1 cup (175g) brown sugar , loosely packed ( I used 1/2 cup brown sugar and 1/2 cup Parakore Raw Clover Honey! )

  • 3 eggs , lightly beaten

  • 1 tsp vanilla extract

  • 1/2 cup (75g) plain flour

  • 1/4 cup (30g) cocoa powder

  • Pinch of salt

  • 180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)


  • Preheat oven to 180°C/350°F (160°C fan forced).

  • Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).

  • Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.

  • Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.

  • Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.

  • Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).

  • If you didn’t use the extra chocolate for stirring in, reduce cook time by 2 minutes.

  • Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don’t last that long!) or freeze for 3 months.

Full Recipe:

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