Brownies with Mango

Decadent, moist chocolate brownies with a fruity twist.


Serves 12

Preparation Time

Cook time

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  • 375g butter, softened, plus extra for greasing
  • 375g dark chocolate chips
  • 6 eggs
  • 500g soft brown sugar
  • 1 tablespoon of vanilla sugar
  • 225g plain flour, sifted
  • 1 teaspoon salt
  • 200g pecan nuts, chopped

To finish:

  • 1 mango, sliced
  • Coconut flakes (optional)


Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Melt together the butter and chocolate in a bain-marie.

In a separate bowl, beat the eggs and add the soft brown sugar a little at a time.

Add the vanilla sugar and continue to beat until foamy.

Whilst stirring, slowly add the melted chocolate mixture (note: the mixture must not get too hot, otherwise the eggs will scramble).

Sift in the flour and the salt, add the chopped nuts and combine.

Grease the oven tray with a little butter and pour in the mixture. Bake for around 30 minutes or until the mixture has set and a crust has formed. The brownie will firm up when cooled, over-baking can result in a dry finish.

Allow to cool before topping with the mango slices and coconut and dividing into pieces.