Hannah friendly

Recipes from a lactose-free kitchen


Seriously Chocolatey Brownies

We've been promising this for a while and the time may finally be right... brownies! Now, this is David's area of speciality. This is one of the first things he baked and he's been tinkering with the recipe ever since. Who's to say whether this is actually the finished product. We're pretty happy with our brownies as things stand (and certainly the people we occassionally make them for seem to like them) but there's always room for improvement, right? Right?!

We've packed just about as much chocolate into these as we possibly could, even taking out some flour just to accommodate the extra chocolate. And we've added extra chocolate chunks to the top just in case you thought there wasn't enough. Unlike many baked goods, we think these need to mature a bit before they are at their best. Obviously you can eat them straight from the oven (in fact, we'd be impressed if you managed to avoid this) but if you can wait a day or two, they really improve. Counter-intuitive, yes, but trust us. It's true!

Hannah has been doing some (unsanctioned) experiments adding other flavours and toppings recently. This has included toasted hazelnuts, chilli and will soon include coffee too (please note, only try one at a time!)

This recipe makes around 20 small-ish brownies.


  • 125g Non-dairy margarine (we use Vitalite)
  • 150g dark chocolate (we like to use a mix of around 70% cocoa solids and 50% cocoa solids chocolate)
  • 30g cocoa powder
  • 40g plain flour
  • 1/2 tsp baking powder
  • 160g caster sugar
  • 2 eggs, beaten
  • 50g dark chocolate, chunks

1. Preheat your oven to 180C. Line and grease your tin.

2. Melt the Vitalite and 150g dark chocolate in a bowl over a pan of boiling water.

3. Mix the dry ingredients in a bowl before stirring into the chocolate mixture.

4. Take the chocolate mixture off the heat and add in the beaten eggs, stirring until you have a nice glossy mixture.

5. Pour your brownie mix into the lined tin and sprinkle over the chocolate chunks. Bake for 20-25 minutes, you want there to still be a hint of wobble so you get a nicely fudge-y brownie.

6. Try to wait two days to eat them at their best... Good luck with that!