KTC Chocolate Brownies Recipe

Chocolate Brownies. Makes: 32



720g KTC Coconut Oil
800g dark chocolate 70-75%
300g cocoa powder
240g free plain flour
600g caster sugar
16 eggs
pecan nuts crushed and halved for decoration
icing sugar for dusting


  1. Pre heat the oven to 180°C, 350F, Gas mark 4.
  2. Line a baking trays with greaseproof paper.
  3. Break the chocolate into squares and add to a bowl along with the coconut oil. Set over a pan of boiling water to melt then mix together and leave to cool.
  4. In another bowl, mix together the cocoa powder, flour and sugar.
  5. Add the dry mixture to the chocolate and mix thoroughly.
  6. Add the beaten eggs and stir together.
  7. Pour onto the baking trays and cook for 20 minutes. The top should have a crust but the inside still ‘gooey’. It will set a little more as it cools. When cool, cut into squares.
  8. Scatter the nuts on the top and serve with raspberry coulis and raspberries.