Pegram Picnics Boffo Brownies

Part of an old fashioned picnic from Pegram Picnic services in Mulmur, between Orangeville and Collingwood.

February 4, 2015 | | Desserts | Food | Recipes | Winter 2014 Recipe Contest

A decadent double chocolate brownie treat with an umami hit of sea salt – and they’re gluten free! Brownies are a flat, baked dessert square that is a cross between a cake and a soft cookie.

Pegram Picnics Boffo Brownies

Recipe submitted by: Katharin Cowan ( Visit Website )

Prep Time


Cook Time

Cooking time will depend on the size of each brownie and on your oven. At 350 they will take from 8 minutes for minis to 12-ish for larger ones. To end up with a nice gooey brownie you want them to look dry-ish around the edges but almost wet in the middle.


Chocolate Brownies

  • 2/3 cup cocoa
  • 3/4 cup melted butter
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1/2 cup chocolate chips
  • Sea salt – Maldon is the best but any kind is fine
  • If you prefer a more cake-like consistency brownie that is not gluten free, then add 2/3 cup flour – cake flour if available.


  1. You can use a food processor or mixer or just mix all ingredients in a bowl.
  2. Combine cocoa and melted butter and beat until well combined.
  3. Add sugar and mix well.
  4. Beat in eggs, one at a time.
  5. Add vanilla. Mixture should be well combined, smooth and glossy.
  6. If adding flour, mix it in at this point until well combined.
  7. Add the chips and mix in lightly. If using a food processor try to distribute them in the batter using a wooden spoon so that you don’t use the blade too much. You want them to remain fairly whole.
  8. The batter is now ready for pans and can be put into almost any shape and size. – your choice - mini muffins, larger muffins, square muffin size, etc.
  9. Be sure to grease the pans well even if they are non-stick.
  10. Finish the batter by sprinkling a pinch of salt on each brownie.

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