Try this salted maple twist on a brownie, or check out our classic chocolate brownies, beetroot brownies and sourdough brownies.


  • 50g butter
  • 100g dark chocolate, chopped
  • 2 eggs
  • 100g golden caster sugar
  • 50g plain flour
  • ½ tsp baking powder
  • 15g cocoa
  • 2 tbsp maple syrup
  • salt flakes
  • 150g digestive biscuits, crushed to crumbs
  • 2 tbsp milk powder
  • 2 tbsp maple syrup
  • a large pinch salt flakes
  • 50g butter, melted
  • 2 tbsp double cream


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 22cm square tin with baking parchment, leaving some overhanging so you can lift the whole lot out easily. To make the base, mix the biscuit crumbs with the milk powder, maple syrup, salt, butter and cream and squeeze some in your hand, it should stick together. Press the mixture into the base of the tin.

  • STEP 2

    Melt the butter and chocolate in a microwave or in a bowl set over a pan of simmering water, then cool to room temperature. Whisk the eggs and sugar until the mixture is pale and thick. Fold the chocolate mixture into the eggs then sift over the flour, baking powder and cocoa. Fold this in to make a thick batter and pour it onto the base. Drizzle over the maple syrup and sprinkle on some salt flakes.

  • STEP 3

    Bake for 15-20 minutes, or until the top is cracked but the middle just set. Cool completely in the tin then lift it out and cut it into squares.


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