dessert recipes

Chocolate Brownie Cake


You need:

1 cup of about 70% dark chocolate (I used Cuisine Camino 71% Baking Chocolate), chopped into 1 to 1/2 inch cubes

3/4 cup of butter, chopped into 1/2-inch cubes

1 tsp real vanilla extract

3 eggs

1 1/3 cup sugar (again, I used Camino brand for the sugar – it’s golden cane sugar that is both organic and fair trade and not bleached!)

1 cup, plus 2 tbsp. unbleached flour

pinch of salt (1/8 tsp)

1 1/4 cups of 70 or 71% chocolate chips (for something a little sweeter, go for 55% or 56% semi-sweet chocolate chips)


Preheat the oven to 325 degrees F.


Melt the chocolate and butter together in a medium-sized stainless steel bowl over a small pot of simmering water.

If you prefer, use a heat-proof plastic or glass bowl to melt them together in the microwave for 2 minutes on half power.

Stir until melted and smooth (do not overheat, just melt until you can stir the mix smooth and no longer or the cocoa butter will start to separate from the chocolate).

In a second bowl, whisk together the vanilla, eggs and sugar.

Once combines, add to the chocolate mixture and stir.

An immersion hand-held blender works well for this step.

Gently fold in the flour and salt and stop stirring once mixed.

Fold in the chocolate chips.

Bake for 25 minutes in a square 9″ x 9″ pan. Add five minutes cooking time if using an 8″ square.

Let cool before serving. Cut in squares and serve at room temperature.