Chocolate Brownie Recipe

Chocolate Brownie Recipe
By The Cooking World, Editorial Staff
June 10, 2022

Reynold Poernomo Chocolate Brownie Recipe

Like Reynold Poernomo, Co-founder of Koi Dessert Bar, we think everyone should have a good brownie recipe in their repertoire. So, in this week's We Cook Books recipe, we bring you a Chocolate Brownie Recipe from The Dessert Game cookbook.

Brownies are pretty easy to make, and they are one of the most iconic chocolate recipes!

One of the things that we really like about this recipe is its versatility. "You can have fun with this recipe and substitute ingredients - use palm sugar brown sugar and try different blends of good-quality couverture chocolate, which is the key to an amazing brownie. Or replace the plain flour with coconut flour or another gluten-free alternative. Add some spices or even brown the butter before mixing it with the chocolate.".

15 minutes
15 to 20 minutes


Oil spray, for greasing
270 g (9½ oz) 60% dark chocolate
250 g (9 oz) unsalted butter
240 g (8½ oz) muscovado sugar
2 pinches of salt
4 eggs
60 g (2¼ oz) plain (all-purpose) flour
80 g (2¾ oz) dark cocoa powder
1 teaspoon baking powder
50 g (1¾ oz) roasted hazelnuts, coarsely chopped
50 g (1¾ oz) slivered pistachios

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  1. Preheat the oven to 170 °C (340 ºF). Line a 15 x 30 cm (6 x 12 inch) cake tin with baking paper and spray with oil.
  2. Combine the chocolate, butter, muscovado sugar and salt in a heatproof bowl over a saucepan of simmering water and stir occasionally until melted. Remove from the heat and whisk in the eggs.
  3. Sift the flour, cocoa and baking powder onto the chocolate mixture and fold until a batter is formed. Fold half of the hazelnuts and pistachios into the batter.
  4. Spoon the batter into the tin and smooth the top. Scatter the remaining hazelnut and pistachios over the batter in an even layer. Bake the brownie for 15 to 20 minutes The centre will still be quite soft but will set once it cools (the brownie should be moist and fudgy - if it's too crumbly, it has been overcooked). Remove from the oven and set aside to cool to room temperature.
  5. Remove the brownie from the tin and cut it into slices. Serve it to your loved ones ...or love yourself and dig in! The brownie is best when warmed a little in the microwave and served with a scoop of your favorite ice cream.
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