Best Chocolate Brownies

We are excited to share our chocolate brownie recipe with you, we spent ages perfecting our recipe so that they are lovely and light but with that wonderful rich gooey centre.

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3. Simply click here to find your nearest stockist.


9inch/23cm square baking tin - 8 inch works too, the brownies are just a little thicker.
110g Plain flour (if you're gluten-free, Dove's Gluten-Free Plain Flour works so well)
40g Cocoa powder
¼ tsp Salt
300g Unrefined caster sugar
3 Eggs
180ml/165g Mellow Yellow Rapeseed Oil
1½ tsp Vanilla extract
100g dark chocolate chips or chocolate cut into small chunks

Makes 9 brownies


Preheat the oven to 170°C.
Grease your baking tin with Mellow Yellow Rapeseed Oil and line with baking parchment. In a mixing bowl, place the sugar, eggs, vanilla extract and Mellow Yellow Rapeseed Oil, and mix thoroughly. Add your chocolate chips/pieces and then sieve in the cocoa powder, flour, salt and baking powder and mix thoroughly. Pour the mixture into the tin and bake for 20-25 minutes. We cook ours for 22 minutes, but it depends on how squidgy you like them, if you over cook the mixture it will be more cake like. Cool on a wire rack. For the perfect finishing touch, after cutting, dust with cocoa powder and chocolate shavings.

These brownies can be dairy free, by simply using dairy free dark chocolate in the brownies and also for the finishing shavings.

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