Mini Sorrisi Chocolate Brownies

Mini Sorrisi Chocolate Brownies


Super squidgy and oh so delicious, these tasty brownies are made using our tasty biscuits.


1 package Mini Sorrisi
150 g dark chocolate
175 g butter
150 g light brown sugar
3 eggs, beaten
15 g cocoa powder
1 tsp baking powder
150 g ground almonds
50 g forest fruits (blackberries, raspberries, strawberries)


  • Preheat the oven to 170°C. Grease the cake tin.
  • Break the dark chocolate into pieces and place in a heatproof bowl.
  • Cut the butter into small pieces.
  • Add the butter to the chocolate and stand the bowl over a pan of gently simmering water.
  • Once melted, remove the bowl from the pan and stir in the sugar.
  • Set aside to cool for 10 minutes.
  • Gradually whisk in the eggs to make a thick and glossy mixture.
  • Sift 15g of cocoa and the baking powder on top and add the ground almonds, berries and cherries.
  • Break 6 of the biscuits into small pieces and carefully mix together with a metal spoon.
  • Transfer the mixture into the prepared tin (a deep 20cm square cake tin) and smooth over the top.
  • Bake in the oven for 15 minutes, break in half the remaining 3 biscuits and add to the top.
  • Return to the oven and cook for a further 15 - 20 minutes until risen and slightly crusty on top – the mixture should be slightly soft underneath.
  • Leave to cool completely in the tin and then remove.
  • The brownies can be eaten straight away but hold better when stored overnight in an airtight container, make sure to wrap in greaseproof paper and then in foil.
  • To serve cut into squares.
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