Recipes and News

The Ultimate Chocolate Brownie

This brownie recipe is extremely easy and tastes amazing! Perfect when you want a dessert you can make with the children or when you simply want a little self-indulgence.

Makes 16 servings / lots of smaller pieces


  • 200g dark cooking chocolate, diced
  • 180g premium white chocolate, chopped
  • 200g Meander Valley Unsalted Cultured Butter, diced
  • 1/3 cup baking cocoa
  • 1 ½ cups caster sugar
  • 3 eggs
  • ½ cup plain flour, sifted
  • ¼ cup self-raising flour, sifted
  • 1 cup walnuts, chopped


  • Meander Valley Double Cream


  1. Pre-heat oven to 180°C. Grease and line a 3cm deep, 16cm x 25.5 cm (base) lamington pan.
  2. Combine dark chocolate and butter in a heatproof bowl. Microwave, uncovered, for 2 minutes on medium-high (70%) power. Stir until smooth.
  3. Stir cocoa and sugar into the warm chocolate mixture. Add eggs, 1 at a time mixing well after each addition.
  4. Stir in both of the flours. Gently stir in white chocolate and walnuts.
  5. Spread mixture into prepared pan and tap tin on bench so as the mixture is even. Bake for 35 minutes, or until the top is firm. Allow to cool completely in pan.
  6. Cut into squares and serve with a generous helping of Meander Valley Double Cream.


The brownie is usually cooked within 35 minutes – when cooked it will have a shiny surface and will be moist in the centre.

When in doubt as to whether the brownie is cooked, insert a warmed skewer into the centre and if it comes out reasonably clean then it’s cooked.

If the edges of the brownie are cooking too quickly, place pieces of foil over the edges while still cooking (this will prevent burning and the edges being too crisp).

Use dark cocoa powder if possible (generic brand Made in Germany or Holland – superb!)

Any brand dark or white chocolate will work well.