Prep Time
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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 36 servings


  • Serving Size: 1 (46.2 g)
  • Calories 98.8
  • Total Fat - 6.2 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 100.5 mg
  • Sodium - 40.9 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 0.4 g
  • Sugars - 5 g
  • Protein - 3.7 g
  • Calcium - 20.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 180C.

Step 2

Line a 16cm x 26 cm (base measurement) roasting tin with baking paper.

Step 3

To make the brownie slab, put all the ingredients into a large bowl and stir until mixed and then spoon the mixture into the lined tin and spread evenly using the back of a spoon and then bake for 30 minutes.

Step 4

Cover the top of the slab with foil and bake for 10 minutes further or until an inserted skewer comes out clean.

Step 5

Transfer the tin to a wire rack and leave to set for about 10 minutes.

Step 6

To make the ganache, put the cacao powder, coconut oil and maple syrup (if using) into a small bowl and stire ntil well combined.

Step 7

Turn the whole brownie slab out on a serving platter and drizzle the ganache over the brownie slab, then top with the cacao nibs, coconut flakes and berries.

Step 8

Eat warm or put the brownie slab in the fridge for 20 minutes or until the ganache has firmed.

Step 9

Cut into pieces and serve.

Tips & Variations

No special items needed.