Cakes, Recipes
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Fudgy chocolate brownie

Brownies are one of my favourite desserts to make. Firstly, they are great for any occasions. Secondly, they make great tray bakes; cut them up into bite size pieces and they would be gone in no time. Lastly, they are easy to make – it’s almost foolproof and they taste delicious.


I adapted this recipe from BBC good food and one thing I like about it is that it does not require the use of the standing mixer. All you need is an electric hand whisk. As much as I love my Kitchen Aid but it’s so heavy and I’m lazy to clean the equipment after use so this recipe works perfectly for me.


This recipe is slightly different from the other brownie recipes that I’ve posted. It requires the separation of the egg whites from the yolks. When I was melting the chocolate butter and sugar, the mixture looked a little grainy and I was freaking out a little because I thought that I tempered my chocolate wrongly. But do not lose faith, after adding in the whisked egg whites, I ended up with a nice, smooth, shiny chocolate mixture. Remember brownies taste better the next day, so make it in advance and you can enjoy it the next day with a cup of tea!


Nutrition per brownie (serves 20)


Ingredients for the cake

  1. 120g unsalted butter
  2. 150g dark chocolate – I used Lindt 90% dark
  3. 150g caster sugar
  4. 3 medium eggs, separated
  5. 65g plain flour
  6. 50g chopped walnuts
  7. 0.25 tsp salt


Preparation time: 15 min
Baking time: 45min or when the skewer comes out clean
Use a 20-25cm cake tin for the brownie cake 

  1. Preheat the oven to 160 degrees
  2. Place 150g of the chocolate, plus the butter and half of the caster sugar (75g) in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
  3. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and mix until it forms a uniform mixture
  4. Whisk the egg whites with the remaining caster sugar until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
  5. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top and then leave it to cool.





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