• 200g 60% cocoa flaked dark chocolate 
  • 200g butter
  • 100g wheat flour
  • 6 eggs 
  • 300g sugar
  • 50g walnuts (optionally)  


  • 100g 60% cocoa flaked dark chocolate  
  • 100ml 30% or 36% cream
  • 1tbsp (~10g) butter


  • Formaapprox. 35cm x 25cm or classic round 35 cm diameter
  • Temperatura200°C
  • Countdown18-20 minutes

RecipeInstructions: dough

Chocolate mass preparation

Place the flaked chocolate in a steel bowl and liquefy on a water bath at max. 80 ° C. Melt the butter cubes in a saucepan and combine with the liquefied chocolate, stirring thoroughly until a homogeneous mass is obtained.

Dough preparation

Whisk eggs with a mixer gradually adding sugar to obtain a fluffy mass. In a bowl, sift the flour and gradually add the egg whipped with sugar and chocolate mass cooled to a temperature of 38 - 40 ° C, slowly mixing to obtain a homogeneous consistency.

Add the crushed nuts and spread evenly in the chocolate mass. Pour the finished mass into a rectangular form lined with parchment paper.

Bake for 18-20 minutes in oven preheated to 200 ° C. After baking, the dough should remain slightly moist. Cool he baked cake down and separate its edges from the baking tray. Put it on a cutting board, turning the form upside down. Cut into portions in the shape of squares.


RecipeTo make frosting:

Heat the cream 30% or 36% in a saucepan. Add flaked chocolate and mix until completely dissolved. Add a teaspoon of butter, mix it and leave the glaze to cool down. When it reaches a temperature of ca. 35-37 ° C coat the brownie pieces.


In autumn and winter, brownie can be served with any crushed nuts (eg walnuts) and dried fruit.

In the summer, brownie can be served with seasonal fruits - strawberries, raspberries, blueberries and vanilla ice cream.