Fabulously Divine Brownies

Because Saturday morning is the perfect time for baking…

We are a nation of brilliant bakers – dab hands at dough, pros at patisserie and cracking cake creators. Try whipping up these Fabulously Divine Brownies with Divine’s brand new Fairtrade chocolate Baking Bars. The 200g bars are available in creamy milk or intensely dark chocolate both perfect for baking. Like all Divine’s chocolate they’re made with the finest quality Fairtrade cocoa beans, produced by the farmers of the Kuapa Kokoo co-operative in Ghana who co-own the Divine company.



The same great quality as Divine’s 100g bars, the Dark Chocolate bar contains 70% cocoa solids for an intensely rich flavour, while the Milk Chocolate bar has a more intense cocoa hit with 38% cocoa solids for a seriously smooth taste.

The chunky baking bars are a convenient size for whipping up a range of tasty treats for every occasion, and melt quickly and easily due to their high cocoa butter content.


Fabulously Divine Brownies

1 200g Divine Dark Chocolate Baking Bar

100g unsalted butter, room temperature

200g caster sugar

4 large free-range eggs, at room temperature

1 teaspoon vanilla extract

60g plain flour

60g Divine Cocoa powder

50g pecan nuts chopped

1 x 100g bar Divine White Chocolate chopped

150g fresh raspberries


Prepare a 28.x 18cm x 2.5cm deep brownie tin or baking tin, grease and line with greaseproof paper. Preheat the oven to 180C, 350F, Gas 4, fan 160.


Break up the dark chocolate into squares and put into a heatproof bowl, set over a pan of hot but not boiling water, making sure the base of the bowl does not touch the water. Leave to melt stirring occasionally before removing the bowl from the pan.


Whisk the butter and sugar together in a bowl using an electric whisk until light and fluffy.

Gradually add the eggs, beating well after each addition.

Add the vanilla extract and melted chocolate, stirring gently with a spatula.


Sieve the flour and cocoa in to the bowl then add the nuts and chocolate pieces, folding in carefully until the mixture is evenly blended.

Spoon half of the mixture into the prepared tin and spread evenly. Scatter the raspberries over the top of the brownie mixture, then top with the remaining mixture and spread evenly.


Bake for 30 to 40 minutes or until the mixture feels firm when pressed. Remove from the oven and cool in the tin on a wire rack before cutting into squares


Recipe credit: Linda Collister for Divine Chocolate

Photo credit: Hilary Moore

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