top of page
Black Background

Black Garlic Brownies


  • 125g unsalted butter, chopped

  • 125g dark chocolate, chopped

  • 40g Springmount Fine Foods Black Garlic chopped

  • 3 eggs, lightly whisked

  • 1 ½ cups white sugar

  • ¾ plain flour

  • ¼  cocoa powder

  • 1 tsp vanilla extract

  • Pinch of salt




  • Preheat oven to 160c fan forced. Grease a 20cm) square cake pan and line with baking paper

  • Place butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted.

  • Once melted remove from heat and quickly stir in egg, sugar, flour, cocoa powder, vanilla, salt and Black Garlic until just combined.

  • Pour into prepared pan and bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging.

  • Set aside to cool completely.

Recipe notes:

  • Brownies get better with age, so always try to make them a day ahead.

  • Let the brownies cool completely in the pan – they are very soft when hot and can break easily.

  • Brownies freeze well due to their decadent, moist texture. Wrap the uncut brownie in 2 layers of foil and 1 layer of plastic wrap and freeze for up to 3 months!

bottom of page