Recipe Development

Recipe Creator: Armand Britz
Styling & Photography: Stephanie Hodson & Chris Forbes

Dark Chocolate and Mannabrew Brownies with Cranberry Nougat

Dark Chocolate and Mannabrew Brownies with Cranberry Nougat

Makes 12

Difficulty: Moderate
Preparation time: 30 minutes + 20 minutes refrigeration time
Cooking time: 30 minutes


7.5ml (1½ tsp) castor sugar
1 large egg
60ml (¼ cup/ 60g) unsalted butter, melted.
5ml (1 tsp) vegetable oil
15ml (1 tbsp) vanilla essence
60ml (¼ cup) cake flour
60ml (¼ cup) cocoa powder
15ml (1 tbsp) MannaBrew Organic Mesquite Flour
Pinch of salt
1 (180g) bar cranberry nougat


60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed
150g dark chocolate, chopped.


80g dark chocolate, melted.

  1. Preheat the oven to 160°C and grease 12 individual rectangular moulds (8cm x 3 cm) with nonstick cooking spray.
  2. For the brownies, cream the sugar and egg until pale in colour, 3-4 minutes.
  3. Mix in the melted butter, oil, and vanilla essence.
  4. Sieve the flour, cocoa powder, mesquite flour, and salt together in a separate bowl.
  5. Fold the flour mixture into the egg mixture.
  6. Fill the moulds halfway with the batter and bake for 15 minutes.
  7. Remove the brownies from the oven and let them cool in the moulds.
  8. Slice the nougat to fit each mould (about 15g each) and place a slice on top of each brownie while still warm.
  9. heat the brewed MannaBrew in a saucepan for the ganache until warm.
  10. Pour the warm MannaBrew espresso over the chopped chocolate and stir until melted.
  11. Remove the nougat-topped brownies from the moulds and dip each top into the ganache. Refrigerate until set, 20 minutes.
  12. To serve, drizzle melted chocolate over each brownie.

TIP: To save time, the ganache can easily be replaced with just a chocolate drizzle instead.

Dark Chocolate and Mannabrew Brownies with Cranberry Nougat

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