Bitter Chocolate Brownies

These bitter chocolate brownies were made to take to a friend’s house as dessert for after a braai. He loves vanilla ice cream with dessert, and so do the kids of course. Having a less sweet treat was perfectly paired with the sweet ice cream.

Bitter Chocolate Brownies
Bitter Chocolate Brownies
Head straight on to the Recipe For ♥ Bitter Chocolate Brownies ♥
What is the difference between bitter and dark chocolate?

Dark chocolate contains cocoa solids, cocoa butter and sugar. The percentage of cocoa solids is what we use to indicate whether it is 70% or 99% dark chocolate. My favourite to eat is 70%, but for baking I use 80% bitter chocolate. It is referred to as bitter as it is not sweetened. I am lucky enough that a local chocolate manufacturer does an excellent quality baking chocolate that is sugar free. There are other versions on the market, but none as good as the drops I get from Afrikoa. I am also very brand loyal when it comes to the cocoa powder I use. Nomu has the best quality in my opinion, and their skinny hot chocolate is my favourite winter treat.

Using brand names in recipes

Unless a company has paid me to create a recipe for them, I do not use brand names in my recipes. And it has been a long time since I accepted these commissions. I also don’t use brand names as they are mostly meaningless unless you live in South Africa. To me, I feel you should use the best quality ingredients you can afford. And that is what will make the difference to your recipes.

Take a look at this inspiring recipe for ♥ Bitter Chocolate Brownies ♥ from Lavender and Lime #LavenderAndLime Share on X

Bitter Chocolate Brownies


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Bitter Chocolate Brownies

You can use ordinary sweetened chocolate for this recipe if you prefer
Recipe Category: Baking, Dessert
Makes enough for: 1 batch brownies
All Rights Reserved: An original recipe from Lavender and Lime


  • 315 g 80% dark chocolate discs
  • 140 g butter
  • 280 g coconut sugar
  • 4 eggs
  • 2.5 mls vanilla powder
  • 65 g flour
  • 30 g rye flour
  • 9 g cocoa powder


  • Preheat the oven to 160° Celsius
  • Place the chocolate and butter into a glass bowl and set over a bain-marie to melt, stirring occassionally
  • Once melted, turn the heat off to keep the chocolate warm
  • Place the sugar, eggs and vanilla into a stand mixer bowl and whisk until thick and pale
  • With the whisk running at the slowest speed, slowly pour in the chocolate, whisking until combined
  • Place the flour, rye flour and cocoa powder into a small mixing bowl and gently whisk to combine
  • Add to the stand mixer bowl and fold in until fully incorporated
  • Pour the batter into a lined brownie tin and place into the oven for 45 minutes
  • Remove from the oven and leave to cool in the tin for 5 minutes
  • Turn out onto a wire rack to cool completely before cutting
See the links below for blog posts I published on May 14:

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10 thoughts on “Bitter Chocolate Brownies

  1. 5 stars
    I tend to use 70% chocolate in cooking but occasionally a milk chocolate is a good thing. I eat dark chocolate mostly!

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