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Sharon’s ‘Brownies in a Flash’

28 January 2020

Sharon, our Marketing Manager, shares her brownie recipe – a speedy twist on the classic brownie recipe that’s just too hard to resist!

Makes: 24 brownies

Prep time: 20 mins

Cooking time: 12-14 mins


  • 200g Dark chocolate
  • 250g Unsalted Butter
  • 200g Caster sugar
  • 6 tablespoons cocoa
  • 5 tablespoons self-raising flour
  • Pinch salt
  • 4 eggs
  • Walnuts and dried cranberries to sprinkle on top


  1. Preheat the oven to 180⁰C. Line a large baking/cookie tray with baking paper, and then grease the paper.
  2. Chop up the chocolate and butter. Pop into a food processor with the sugar, cocoa, flour and salt. Blitz until mixed and the chocolate is broken up.
  3. One by one, add the eggs, pulsing the processor after each one.
  4. Tip the brownie mixture onto the tray. Spread it out so it’s nice and thin. Sprinkle with cranberries and walnuts.
  5. Bake for 12-14 minutes, until cooked and the brownie is set but still gooey in the centre (should bounce back a little but have some softness in the centre).
  6. Leave to cool on tray, so it can be handled, then eat!

We hope you enjoy!

In a bubble off to the side if possible:


  • For a more decadent brownie, use Dutch cocoa and 70% dark chocolate.
  • You can mix up the nuts and fruit – try pecans and dried cherries, macadamias and orange peel (or orange zest), almonds and sultanas.
  • Add some spice with the flour and cocoa – some ginger, cinnamon or nutmeg works well.
  • If it’s tricky to cut, chill the cooked brownie in the fridge first.