Chocolate Bounty Brownies with Flora Freedom

A couple of weeks ago I gave you an overview of the new Flora Freedom range. As part of the sponsorship package I was given a voucher for a sample of each to use in my local shop. Tesco is the only supermarket already distributing them, but neither Purley or Thorthon Heath had the Walnut spread, which broke my heart. I was really worried about being saddled with the coconut one, as I have a love/hate relationship with coconut-flavoured products, but now I took their advice (on the package) about mixing it with peanut butter on toast it’s running out much quicker than the avocado spread.
However, the greatest quantity so far has gone into making these brownies.

I’m a hopeless baker, but somehow managed to get together a decent batch of brownies I intended to share at the Ashburton Hall re-opening picnic, but the day was blessed with torrential rain so most of the brownies have been my meals for the weekend. They are incredibly versatile for creating meals involving bowls, bananas and peanut butter, or other alternatives like strawberry and cream, or plain old more chocolate. They won’t earn you brownie points (see what I did there?) if you are one of those people who eat kale for the benefit of Instagram (#healthy), but I’m sure there’s a hashtag for sweets too somewhere.

Here’s the recipe I followed:

Chocolate Bounty Brownies

Servings: makes 16

Preparation time: 15 minutes

Cooking time: 45 minutes


40g plain flour

1 level teaspoon baking powder

25g cocoa powder

140g plain chocolate, broken into small pieces

3 medium eggs

225g caster sugar

1 teaspoon vanilla extract

110g Flora Coconut and Almond spread


  1. Lightly grease a 23cm (9 inch) square cake tin and line with baking paper.
  2. Sift the flour with the baking powder and cocoa.
  3. Put the chocolate and Flora spread into a heat proof bowl over a saucepan of hot water and leave until melted (alternatively, microwave on medium power, stirring occasionally, until just melted).
  4. In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened. Whisk in the chocolate mixture.
  5. Fold in the flour mixture.
  6. Pour into the prepared tin and bake in a preheated oven at 180°C, 160°C fan, Gas 3 for about 45 minutes..
  7. Leave to cool in the tin before cutting into squares.

I have swapped the flour for GF flour, but the one I had in the home was self-raising so I think they were fluffier than they should have been (but I don’t have space for more flour #singlesinhouseshareproblems). I also used some of the cocoa powder as the chocolate-flavour protein powder I use for shakes mixed with what I had left of drinking cocoa powder and my sugar is the half-spoon one. Still with the modifications, I’m really pleased with the result. Too bad now I have so much to eat left over because of the weather! It’s not like I have to fit a size 12 dress for a wedding on Friday or anything…

Check out the hashtag #FloraFlavour to see what everyone is up to with their spreads, and share your own if you make something too. More recipes can be found at I’ve already been posting a variety of things (half the amount I’ve actually cooked with the spreads!) on my Instagram. As usual, I probably wouldn’t have dared trying them if I saw them in the supermarket, but having been given the chance by the brand I’m now hooked on them, so expect more to come.


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