Chocolate Brownies

A foolproof recipe for delicious chocolate brownies.

These lovely, moist brownies store well in an airtight container. They can also be frozen for up to two months.

2 eggs
1¼ cups raw sugar*
100g Tava Bar (100% cocoa solids)
125g butter
1 cup plain flour
1 cup chopped nuts (optional)

makes 16 small squares

  1. Prepare a 20cm square cake tin, and pre-heat your oven to 180°C.
  2. Lightly beat the eggs and sugar together, and set aside.
  3. Melt the chocolate and butter together in a saucepan over very low heat.
  4. Remove the saucepan from heat and gradually beat in the egg/sugar mixture.
  5. Stir in the flour, and nuts (optional). This makes a fairly stiff batter.
  6. Spread the batter into the cake tin.
  7. Bake for 30 minutes.
  8. Allow to cool in pan, then cut into squares or rectangular pieces.

* I use raw sugar whenever possible because it is the only type of organically grown sugar that my local shops stock.
I also like the fact that raw sugar is slightly less processed than white sugars. Nevertheless, the amount of vitamins and minerals left behind in raw sugar is negligible, so raw sugar is not a health food!

OTHER RECIPES (adapted especially to use The Tava Bar)

Foolproof Chocolate Brownies recipe
A Refreshing, Flavourful Chocolate Icecream recipe
Fluffy, Rich Chocolate Mousse recipe
Something savoury: Kangaroo with a savoury cocoa sauce

The Cocoa Communiqué

Click here for much more information about The Tava Bar, including Frequently Asked Questions (FAQ)

Extra dark cooking chocolate.
100% cocoa solids; no sugar.

Allergy Aware:
This chocolate is made in a strictly nut-free environment.