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Elaborate Baking

Brownie to Die For



Butter 100 grams

Pumpkin seed oil/olive oil 40 grams

Dark chocolate of choice 180 grams

Brown sugar 180 grams

Whole eggs 100 grams

Egg yolks 17 grams

Milk chocolate chunks 100 grams

Hazelnuts (roasted) 75 grams

Cocoa powder 30 grams

Flour 90 grams

Vanilla extract 0.5 tsp.



  • Pre-heat oven to 170 degrees C

  • Sift together the flour and cocoa powder

  • On a double boiler, combine the dark chocolate, pumpkin seed oil/olive oil and butter

  • Leave to simmer gently, mixing occasionally, while the dark chocolate and butter melt, and combine the oil

  • While the chocolate and butter melt, combine the eggs, egg yolks and brown sugar separately in a large mixing bowl and whisk until light and airy

  • Add in the molten chocolate mixture over the beaten eggs and mix thoroughly

  • Gently fold in the sifted flour and cocoa powder, followed by the milk chocolate chunks and hazelnuts

  • Pour the batter into a greased and parchment lined 8x8 inch brownie baking pan or a similar sized silicon baking tray

  • Bake at 170 degrees C for 25-30 min

  • Demold; divide into portions

  • Serve warm

Quick Brownie
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