Miguel's Double Chocolate Brownie

Recipe by: Miguel Maestre

Prep Time: 15 minutes

Cooking Time: 20 minutes

Serves: 16


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  1. Preheat oven to 180C/160C fan forced.
  2. Place butter and dark chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until melted. Remove from heat.
  3. In a separate bowl beat eggs and sugars until light and fluffy. Stir in the cooled chocolate mixture, sifted flour and salt. Mix together.
  4. Stir through half of the chopped milk chocolate and half of the hazelnuts.
  5. Pour the mixture into a lined lamington tray (30cm x 20cm) and sprinkle with the reserved nuts and milk chocolate. Bake for 18 minutes until a crust forms on top.
  6. Remove from oven and leave to cool for 5 minutes before transferring to a freezer for 10 – 15 minutes so the brownie holds its shape.
  7. Cut into squares and serve.

Notes: For further information on Zokoko Chocolate visit:

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