This was my first brownie and it's still my favorite. The only thing I've changed is that this time I'm accompanying them with salted caramel sauce and I've lowered the amount of sugar a bit.

My brother had come back from the United States and was excited. It brought back memories of René, the girl I stayed with when I went to the same school a few years earlier. She brought a lot of nice souvenirs and a bag full of gifts for everyone.

When he gave me my gift he made me very happy. Thanks to that gift, my life opened up to the world of American baking. A tiny, red book that had a lot of American recipes, almost all of them sweets and breads that I kept until my last move when I lost it.


  • 230g dark chocolate
  • 150 g butter
  • 5 eggs at room temperature
  • 300 g brown sugar
  • 150 g flour (you can use coconut or oatmeal)
  • 25 g of pure cocoa powder
  • 1/2 teaspoon soluble coffee
  • 1/4 teaspoon salt
  • 1/4 teaspoon of baking powder
  • 1 teaspoon pure vanilla extract
  • 70 g walnuts



Preheat the oven to 175 C°.

Grease and cover with baking paper a mold of approximately 23 x 23 cm leaving a little excess paper that protrudes on all sides. We can use a larger mold but it will not be as high.

Chop the chocolate and in a bowl, add it with the butter. Place the bowl over a saucepan filled with boiling water and stir until the chocolate melts and you get a smooth cream. We can also melt the chocolate together with the butter in the microwave or at 30-second intervals, until we have a smooth and soft cream. Reserve.

In a medium bowl, mix the flour, cocoa powder, instant coffee, salt and baking powder. Reserve.

In a large bowl, mix the sugar and eggs with the help of rods.

Add the melted chocolate and beat by hand until combined.

Now add the flour mixture and using a silicone spatula, mix. Add the nuts and mix.

Pour the mixture into the prepared mold. Bake for 35 minutes (I used a 23 x 23 cm tin so my brownies were tall. If you use a larger mold they will be lower and then they will need less time (depending on the size, about 30 minutes). Let cool in the mold.

Serve with salted caramel sauce (here's the recipe) on top of the brownie. Enjoy!

Tips and Tricks

  • You can prepare it today and freeze it into potions that you can thaw when you go to take it.
  • Difficulty: easy
  • Time of preparation:
  • Servings: 16

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest