The secret of a good brownie is TRUST. Trust the recipe, not your kitchen wisdom and certainly not your instincts. Don't add baking soda, don't try to mix it too long, turn off the oven after 20 minutes, not more. Until yesterday, I had some problems with trust so my brownie wasn't soft & fudgy but hard and dried. Don't make the same mistake. Trust.

8 portions

200 g dark chocolate (min. 70% cocoa)
150 g butter
100 g muscovado sugar
75 g almonds, slivered
75 g wholegrain flour
1 spoon of cocoa powder, unsweetened
2 eggs

Good tip: use salted butter to make a brownie and add some powdered chili. You'll be surprised how chocolate can taste like!

1. Chop the chocolate.
2. Melt the butter in a saucepan, slowly. Add chocolate and blend delicately until it melts.
3. Turn off the stove and add sugar. 
4. Mix the flour with salt and cocoa powder.
5. Preheat your oven to 180 degrees (360 F). Grease a small cake mould (round 18 cm or square 15x15 cm) with butter.
6. Put almonds on a dry pan. Roast for a while.
7. Put butter with chocolate and sugar into a bowl. Add eggs, mix.
8. Add flour and blend with spoon. Add roasted almonds.
9. Pour everything into the mould. Bake for 20 minutes, not longer.
10. Serve cool with ice cream or whipped cream and fresh red fruits.


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4 Responses so far.

  1. Olga! Jakże to wspaniale wygląda! :) ściskam!

  2. Ania. says:

    Look great! :D

  3. wygląda przesmakowicie!

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