We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Bridget's Brownies

Lovely served warm with creme fraiche or vanilla ice cream and fresh raspberries.

Like this? Share it with your friends.

Report abuse


40g (1 ½oz) dark chocolate

1 tablespoon cocoa powder

10g (4oz) butter

2 eggs

225g (8oz) sugar

65g (2 ½oz) self-raising flour

50g (2oz) either chopped walnuts, brazil nuts or hazel nuts or cranberries


Melt chocolate and cocoa together then add and melt butter.

Beat together sugar and eggs then add to chocolate mix.

Fold in flour and nuts or fruit.

Grease and line a 20 cm (8 inch) square baking tin and pour in brownie mix.

Bake at 160 Celsius (325 Fahrenheit / Gas 3) for 30 minutes.

Leave in tin for 10 minutes before slicing. It should still be sticky inside.

Serve cold or warm with crème fraiche, yoghurt or vanilla ice cream and raspberries.


Added by: Fiona Rynn

Tags: Cake

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will be delivered by pallet.



Keep safe and well

The Shipton Millers