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45 MIN.



  • 250 g dark chocolate (min. 60 %)
  • 125 g butter
  • 2 eggs
  • 125 g sugar
  • ½ tsp ground vanilla
  • 125 g wheat flour


  • Butter for greasing
  • Baking parchment for the tin


Preheat the oven to 200 °C/390 °F top/bottom heat. Grease a baking tin (25 x 15 cm) with butter and line with baking parchment. Roughly chop the dark chocolate. Put half aside, melt the other half together with the butter in a bowl, and place over a pot with simmering water.

Using a food processor or hand mixer, whisk the eggs, sugar and vanilla until whitish and creamy. First, stir a third of the melted chocolate-butter mixture into the eggs. Then carefully fold the entire chocolate-egg mixture into the remaining chocolate. Finally, fold in the remaining chopped chocolate.

Sift the flour onto the mixture. Gently fold in with a pastry scraper until the dough is homogeneous.

Pour the batter into the prepared tin. Bake in the oven for about 25 minutes, the brownies should still be slightly gooey inside. Remove, leave to cool completely in the tin and then cut into pieces.

Once the blending is finished, remove the lid, season to taste and serve the pumpkin soup decorated with pumpkin seed oil and pumpkin seeds.

Serve with baguette.


If you like, you can sprinkle some roughly chopped walnuts on the surface of the dough before baking. The brownies get a very special crunch. Decorate with fresh berries and chocolate as desired.


If you want to surprise your loved ones with fresh brownies at a later date, vacuum-pack them quickly and easily in a suitable FRESH & SAVE vacuum container.

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