Mr Filbert's blog

Recipe: A grown-up brownie recipe with a hint of luxury

A grown-up brownie recipe with a hint of luxury

Most of us have a few go-to recipes in our repertoire which we can rely on time and again.

They are often simple crowd-pleasers, perfect for last-minute or time-pressed entertaining and ones which we can almost, if not entirely, concoct without consulting the recipe book.

My grown-up chocolate brownie recipe is just that. A fail-safe repeat hit, which is perfect for relaxed meals with friends, a bring-along dessert to dinner parties, cake stalls or simply as comfort food for those days that call for a cube of delicious, soft chocolate pick-me-ups of the most indulgent kind.

Because it is always a success, I have never thought to adapt it in any way before now. Then, the other day, I was enjoying a pack of Mr Filbert’s new Cherry Berry Chocolate and Nut Mix and it struck me that they would be a perfect way to bring a delightful crunch and texture to the brownies.

The rich, infused cherries and chocolate-coated raisins contrast the nuts with their crisp, salty bite, created by our unique hot-air roasting technique. It’s a truly gourmet snack which could only improve my brownies.

Not a fan of cherries? The Salted Caramel Chocolate and Nut Mix also work a treat.

Makes 12-16, depending on how big you like your brownie


  • 550g plain chocolate
  • 325g butter chopped into small chunks
  • 1 tbsp instant coffee granules
  • 5 large free-range eggs
  • 325g caster sugar (preferably golden)
  • 175g plain flour
  • 1 bag Mr Filbert’s Cherry Berry Chocolate and Nut Mix, the nuts separated and roughly chopped


In preparation, preheat the oven to 180˚C (350˚F) and grease and line a 30cm square/ 5cm deep baking tin.

Melt the chocolate and butter together in a heat-proof bowl over a pan of simmering water and mix together as it melts. Dissolve the coffee in a tablespoon of water and add to the melted chocolate mix, then remove from the heat.

Next, place the eggs and sugar in a heat-proof bowl over the pan of simmering water and whisk until the mixture has doubled in volume and leaves a ribbon trail for a few seconds when the whisk is lifted out.

Remove the egg mixture from the heat and gently fold in the chocolate mixture.

Sift the flour bit by bit into the bowl and, again, gently fold in.

Finally, fold in the Cherry Berry mix.

Pour/spoon the mixture into the baking tin and bake for 25 – 30 minutes (no dry skewer test for this recipe: slightly gooey in the centre is ideal).

Leave to cool a bit in the tin, then cut into squares, sprinkle with icing sugar and serve with your favourite brownie accompaniment.

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