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Dark Chocolate Brownies

Fatima Sadal - Chef on Rhine
Cakey and glossy on the outside and fudgy in the middle, this made-from-scratch brownie recipe is the best!


  • 300 g very fine sugar
  • 150 g dark chocolate 72%
  • 200 g butter
  • 75 g cocoa powder
  • 170 g flour
  • 3 eggs
  • 1 tsp baking powder
  • 1/2 tsp vanilla/almond/orange essence
  • 1 cup pecan nuts or walnuts


  • Line and grease a 13x11 inches rectangular pan.
  • Chop the chocolate on a cutting board.
  • In a heatproof bowl, combine the butter and chopped chocolate and set it in a sauce pan of barely simmering water (double boiling method).
  • Stir occasionally until the butter is melted, add in the sugar and continue with the process until the sugar is almost dissolved and the mixture is smooth and a bit shiny.
  • Remove from heat, add vanilla essence and set aside to cool.
  • Preheat oven to 170 C.
  • Sift together flour, cocoa and baking powder.
  • Once the butter chocolate mixture has cooled, whisk the eggs in a bowl with an electric beater until creamy.
  • Add a few tablespoons of this into the chocolate mixture (to avoid scrambling) and fold carefully.
  • Transfer the entire chocolate mixture into the bowl of beaten eggs and start mixing with a hand whisk.
  • Fold in the sifted ingredients.
  • Finally, add in the chopped nuts.
  • Pour the mixture into the prepared baking tray.
  • Bake for 30 minutes. Read notes*!
  • Take out the pan from the oven and place on a wire rack to cool completely.
  • Cut out squares or rectangles of your choice.


  • To check if the brownies a done, insert a wooden skewer after 30 min, if it comes out clean, take out of the oven otherwise adjust the baking time accordingly. Tip: NEVER overbake the brownies or any dark chocolate cake, itll only make it dry, bitter and crumbly.