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Chocolate Brownies - Orgran

  • Prep Time: 30m
  • Cook Time: 40m



  • 1 cup ORGRAN All Purpose Plain Flour (120g)
  • 1 1/2 cups caster sugar
  • 3 eggs, lightly beaten
  • chopped butter
  • chopped dark chocolate
  • 1/4 cup cocoa powder (20g)
  • 1 teaspoon vanilla essence
  • pure icing sugar to dust


  • Preheat oven to 180°C (355°F)
  • Grease 20cm (8”) square tin with oil or melted butter.
  • Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).
  • 1. Bring small pan of water to a simmer. Put butter and chocolate in heatproof bowl.
  • 2. Place the bowl over the pan, but do not let the base of the bowl sit in the hot water. Stir occasionally until smooth.
  • 3. Remove from heat and cool slightly.
  • 4. In a large bowl whisk eggs, sugar and vanilla together.
  • 5. Add melted chocolate mixture and whisk together.
  • 6. Stir in the combined sifted flour and cocoa, taking care not to over beat.
  • 7. Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
  • 8. Leave to cool in the tin (brownie will sink back down on cooling).
  • 9. When cool, lift out and cut into squares.
  • Dust with icing sugar and serve
  • Variation:
  • For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.
  • For white chocolate brownies, use white chocolate melts instead of the dark chocolate.
  • For marshmallow brownies, add 1 cup of mini marshmallows to the raw mixture.
  • To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.
  • Serve with hot chocolate fudge sauce as a dessert.