Super Chocolaty Homemade Brownies

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On the table with genuine delight I admire the artwork I just put in front of me: the colors and textures, volume and proportion in the set, the way the light reflects …. But above all, the smell. This amazing scent of chocolate of the highest quality. A smell that triggers the most sensual part of my brain, ahhhh …. I know, I know, I’m exaggerating (not the last part, though)


It’s many people’s favourite vice – but if the latest evidence is to be believed, the last thing you should feel when you secretly tuck into hunk of chocolate is guilty.




Chocolate cravings can be incredibly hard to stop but scientists have revealed that eating chocolate – in reasonable amounts and a few pieces of the finest quality now and then – makes you feel emotionally better and so improves the smooth running of your body’s endorphins. It protects against heart disease, and even helps improve your sexual performance (LOL!!!). So we should all, occasionally, indulge in a sweet treat…


I like to just slightly under-bake these brownies.  Twenty minutes is enough, and if the center is still slightly moist, it will firm up and cook just a bit as it cools.  Dry brownies are a greek tragedy! At least for me…


This recipe will help you find the strength… To never stop eating chocolate!

Super Chocolaty Homemade Brownies

500 gr. unsalted butter (2 1/4 cups)

115 gr. Scharffen Berger unsweetened chocolate   (1 cup + 1 tablespoon)

410 gr. coconut palm sugar or beet sugar (2 cups + 1 tablespoon)

4 large eggs

1 tablespoon vanilla extract

150 gr. Bob’s Red Mill whole wheat pastry flour    (1 cup + 3 tablespoon)

100 gr. hazelnuts, walnuts or almonds (1 cup)

Preheat oven 375 ºF (190 ºC).  A 9-inch square pan is buttered, papered, buttered again, and floured.  It seem like a lot of work, but this trick is wonderfully helpful when it comes time to remove the brownies from the pan.

Place the butter in a skillet over medium-low heat. When melted, add the chocolate and simmer in low. When chocolate is melted, remove from stove top and let cool. Meanwhile in a bowl, with an electric mixer, beat the eggs with sugar until creamy and fluffy; add the vanilla. Pour the flour and beat with a wire whisk until well blended. Add the nuts but don’t mix too much. Place mixture over pan and bake for no more than 20 minutes.

Tip: Cardamom ice cream is a perfect match for this brownies, especially if you serve it when still warm. Nothing would beat this dessert!


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