Perfect Brownies

A perfect brownie is one of the best treats possible. Unfortunately, I find most brownies often dry, bland and more like a regular chocolate cake, And while there’s nothing wrong with a chocolate cake; it’s certainly not as satisfying as a brownie!

In a perfect brownie the chocolate should be rich and intense, the edges should be crispy and the inside chewy, fudgy and gooey. This recipe definitely delivers all that.








The first batch I baked in my search for the perfect brownie was a little too dry, the second batch was missing the walnuts (I think brownies really need some nuts for texture) and the third batch…was just perfect. It’s the one I share here.




I combined the best aspects of several brownies recipes. The combination of white and brown sugar (which adds an almost caramel-like taste), the sifting of the flour, the really important baking time (you want your brownies just cooked, the difference between a dry and undercooked brownie is really only a few minutes) and the use of extra dark chocolate for that intense chocolate flavor.

These brownies can be stored (once completely cooled) in an airtight container for a few days. I’m sure they won’t last that long though!


Perfect Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

about 12 brownies

Perfect Brownies


4.4 oz (125 gr.) dark chocolate (at least 65% cacao), chopped
4.4 oz (125 gr.) butter, in cubes
2 eggs
a pinch of salt
½ cup (100 gr.) brown (muscavado) sugar
½ cup (100 gr.) caster sugar
½ cup (50 gr.) flour, carefully sieved
½ cup (50 gr.) walnuts, chopped
baking tin (I use a 11x7 inch = 28x17 cm brownie pan)


  1. Heat oven to 340F (170C). Butter the baking pan (you can also line it using foil or parchment paper).
  2. Melt the chocolate and butter together in a bowl that’s placed on top of a pan with boiling water, but not touching the water (au bain marie). Stir the mixture now and then until the butter and chocolate are completely melted.
  3. In a mixing bowl, whisk the eggs and salt. Add the sugar and mix (using an electric mixer) until you have a thick and creamy custard.
  4. Mix the chocolate butter into the egg mixture until well combined. Add the walnuts.
  5. Use a spatula to fold in the flour until just combined (you don’t want to loose the air).
  6. Spread the batter evenly in the pan. Bake for 25-30 minutes, but check a little earlier. Be careful: you want the brownies to be just cooked, but still soft and gooey inside. The top should have a shiny crust and the sides should just begin to come away from the tin.
  7. Let cool completely before removing from pan and cutting into squares.

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