Chocolate Brownies


  • Preheat the oven to 350°F (180°C). Line a 20cm (8 inch) square baking tin with parchment paper.
  • Simply melt the chocolate and butter together in a heatproof
    bowl set over a pan of barely simmering water. Stir occasionally, and try not to eat too much. Remove from the heat and cool for a few minutes.
  • In a large bowl, whisk together the eggs and sugar using beaters
    until light and doubled in volume. This will take about 4-5
    minutes on medium speed. You could always do it by hand so it’s
    a bit like a gym workout, plus it’s an excuse to eat a couple of
    slices. Stir in the vanilla extract and melted chocolate mixture.
    Sift in the flour and baking powder and fold in gently.
  • Fold in the cherries (optional) and Jordans Morning Crisp
    Chocolate. Pour into the prepared tin and smooth the surface with a spoon. Bake for about 35 minutes, until the chocolate brownie is set and no longer wobbles when the tin is shaken slightly (it will still be quite sticky, but will firm up once cooled). Now this will be the longest 45 minutes ever, as you leave to cool completely in the tin (it may even take longer). Then cut into bars and tuck in.


Another time, use dried cranberries or event raspberries instead of
cherries. Take care when melting the chocolate and butter, and make
sure that the recipe doesn’t get too hot.

Just you try resisting the gooeyness of our cakey brownies. By melting chocolate into butter, and combining with eggs, sugar and flour, they are rich and intense. And that added texture of Jordans Granola makes everyone within sniffing distance want one. The hardest part will be choosing who to share them with.


15 MIN


35 MIN





150 g (6 oz) dark chocolate preferably 70%
cocoa, broken into pieces
½ cup unsalted butter
2 large eggs
2/3 cup dark brown sugar
1 tsp vanilla extract
1/3 cup all-purpose flour
1 tsp baking powder
½ cup dried cherries (optional)
1 ½ cups Jordans Cereal, break up the clusters