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The Best Double Chocolate Brownies

A rich and perfectly fudgy brownie, made even more indulgent by folding through your favourite Koko Black chocolate before baking. We have used All About Almond for this recipe, but you can get creative and use your favourite flavour. Rumour has it Leatherwood honeycomb or chocolate peppermint are also just as delicious!
  • Cooking Time: 45 Minutes
  • Serving Amount: 15 Slices
  • Difficulty Level: Medium


2 cups (340g) Dark Koko Black Chocolate Dotties

250g Butter

2 cups (400g) Sugar

4 eggs

2 cups (250g) plain flour

2 tsp baking powder

1 tsp salt

180g All About Almond, roughly chopped (2 x Blocks)

Koko Black Cocoa powder, for dusting


Preheat oven to 150’C

Place our Koko Black Chocolate Dotties and butter in a bowl, over a pot of boiling water on the stove (ensure the bowl is not touching the water) heat until all the chocolate and butter have melted.

In a stand up mixer, combine sugar and eggs and whisk on medium until pale and fluffy, about 3min.

Once whipped, gently pour in melted chocolate and butter and mix until just combined.

In a small bowl, mix flour, baking powder and salt together. Then gently fold into the chocolate batter with All About Almond, until just combined.

Line a 27cmx32cm oven dish lined with baking paper and pour in brownie batter.

Bake at 150’C for 35 min or until just set in the middle.

Once cooled to room temperature, cut into squares and dust with cocoa powder