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Prep & Cook Time: 40 mins
Makes: Approx. 16 portions



1 packet (130g) of San Churro’s Brownie Mix
2 large eggs
1 cup (200g) caster sugar
1 packet (250g) San Churro’s Dark Chocolate Buds
1⁄3 cup (75g) unsalted butter
2 tablespoons of water
1 teaspoon vanilla extract
1⁄4 teaspoon cooking or sea salt
Pinch sea salt (optional)
1⁄2 cup roasted nuts, chopped (optional)


1.  Preheat oven to 160°C fan-forced (180°C conventional)
2.  Line an 8 inch round or square tin with baking paper
3.  Add chocolate, sugar, butter and water to a saucepan. Melt together over medium heat, stirring consistently
4.  Remove from the heat and transfer the mixture to a mixing bowl
5.  Add the eggs to the chocolate mixture, one at a time, whisking constantly to prevent them from cooking
6.  Whisk in vanilla extract and salt
7.  Add the brownie mix and whisk together well
8.  Stir through chopped nuts (optional)
9.  Pour into the prepared baking tin and level the batter with the back of a spoon
10.  Sprinkle with sea salt (optional)
11.  Place the tin in the centre of the oven and bake for 25 mins or until slightly cracked and firm to touch
12.  Remove from the oven. The surface may be slightly cracked around the edges. It may appear undercooked cooked inside, this is ok
13.  Allow the brownie to cool in the tin before cutting