Chocolate Brownie

"Our chocolate brownie is made with the same Belgian chocolate that we use to produce our handmade chocolates, and we use plenty of it in this recipe. It has a beautiful and very rich chocolate component that melts in your mouth. We have been making this recipe for many years, and it is the most popular cake that we sell at all our cafes. It recaptures memories from my childhood." - Sue Bracegirdle 

Makes 16 Large Triangles


  • 500g salted butter
  • 500g caster sugar
  • 550g Bracegirdle’s dark Belgian chocolate buttons
  • 7 pastured free range eggs, lightly beaten
  • 400g almond meal


Pre-heat your oven to 165°C (not fan-forced). Grease and line a 40cm x 34cm tin with baking paper.

Add the butter to a medium saucepan and melt gently over a low heat. Once melted add the sugar and continuously stir until all the sugar has dissolved. Take the mixture off the heat and add the chocolate buttons, stirring until all the chocolate has melted. Transfer mixture to a large bowl.

In a separate bowl, whisk the eggs using electric beaters until fluffy. Slowly pour the whisked eggs into the chocolate mixture a small amount at a time, whisking together as you go to fully combine. Gently fold through the almond meal and then pour the batter into the prepared tin.

Bake for 90 minutes, or until an inserted skewer comes out clean. Leave the brownie to set for at least 2 hours before attempting to remove from the tin or cut. Serve with fresh cream or vanilla ice-cream.

Hot tip: We use almond meal to enhance the flavour in this brownie, and it also means it's suitable for people who are gluten intolerant. We serve it with fresh cream, but ice-cream also works really well.


Shop our dark chocolate buttons online below, or at one of our three cafes!

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