Ruby Hearts Chocolate Brownies

Ruby Hearts Chocolate Brownies
The next time you’re wondering what to do with the leftover chutney from your Friday-night ‘fakeaway’, try these deliciously decadent Ruby Red Chocolate Brownies. The secret ingredient is our Premium Pomegranate & Mango Chutney which gives a hint of tangy spice. Once mastered, you can experiment with your choice of chutney from classic mango to spicy mango and chilli.
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Serves 8
Prep 15 mins
Cooking 20 mins


  • 100g dark chocolate chips
  • 3 eggs
  • 100g caster sugar
  • 120g Geeta’s Premium Pomegranate & Mango Chutney
  • 150g butter
  • 80g plain flour
  • 20g dark cocoa powder
  • 50g milk chocolate chips
  • Beetroot powder for garnish


  1. Pre-heat the oven to 185C / 165C fan / gas mark 4.
  2. Line a 20 cm by 20 cm baking tray with greaseproof paper.
  3. Melt the dark chocolate in a bowl over a pan of hot water. Once melted, add the butter and mix until you get a smooth paste.
  4. Leave the mixture to cool to room temperature and then stir in the chutney.
  5. In a separate bowl, whisk 3 eggs with the caster sugar until smooth and thick.
  6. Slowly add the chocolate mixture and stir until combined.
  7. Sift the flour and the cocoa powder into the mixture and fold in.
  8. Add half the milk chocolate chips and gently mix to distribute evenly.
  9. Pour the mixture into the baking tray and sprinkle the remaining chocolate chips over the top.
  10. Place in the centre of the oven and bake for 20 mins.
  11. Remove from the oven and allow the brownie to cool in the tin.
  12. Once cooled, use a heart-shaped cookie cutter to cut out the desired number of brownies

Used in this recipe

How we decorate ours

For a really stunning finish, sprinkle with the beetroot powder and decorate with edible flower petals and a handful of fresh pomegranate seeds.

And, if you’re feeling especially adventurous, introduce some real spice with chocolate-dipped chillis. Melt your choice of chocolate in a bain-marie or in the microwave. Holding the chilli by the stem, dip into the chocolate, allow the excess to drip off and place on greaseproof paper to set.

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