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brownie photo

chocolate brownie

Here is a classic chocolate brownie recipe using dark chocolate. Pecans and white chocolate as toppings.
Prep Time 30 mins
Cook Time 30 mins
resting time 15 mins
Total Time 1 hr
Course Dessert
Cuisine American, Modern European
Servings 16 pieces


  • 90 grms flour all purpose/ plain
  • 2 tsp chocolate/ cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 200 grms dark cooking chocolate
  • 150 grms butter unsalted, reserve some to butter pan
  • 80 grms white chocolate
  • 100 grms soft brown sugar
  • 100 grms caster sugar
  • 4 medium eggs free range
  • 100 grms pecan half
  • baking parchment to line 9 inch pan round or square


  • Heat up the oven to 180 degrees (fan assisted). Prepare the brownie pan in a
    square or round tin. About 20 cm in square. Then line it with baking parchment
    paper leaving about 5 cm of extra length around the pan.
    Cut the dark chocolate and butter into small squares and pieces. Melt them
    over in a double boil pan. By putting the chocolate and butter in a pyrex boil
    melt it over pot of simmering water. Take the dark chocolate mixture out just as
    when most of the chocolate are melted as the heat in the chocolates will continue
    melting. Even when taken away from the simmer pot of water.
    eggs into brownie
  • Beat the eggs together add the eggs to the dark chocolate mixture. Add the
    sugars soft brown sugar and caster sugar. Mix well.
  • Then sift the flour, chocolate powder, baking powder and salt together. Add the
    sifted powders with the dark chocolate mixture. Mix well
  • Chop the pecans and the white chocolate into small squares about 1 cm. Add
    them to the chocolate mixture. Mix well or lay them on top of the mixture when
    it is in the brownie pan. Pour the mixture in the brownie pan. Cook for at least
    25 minutes.
    brownie before going into oven


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Keyword brownie, chocolate, chocolate recipe