Uses : This batter is ideal for baking in any kind of mould; it can also spread on a baking sheet for any kind of cake assembly.
Tips : Due to their high chocolate content, Brownies are intended to be enjoyed at room temperature, as cooling below 10-12°C causes excessive hardening.
If using this recipe to assemble a chocolate layer cake, we recommend enjoying the final product at 10-12°C, or replacing some or all the butter with either "liquid butter" or a neutral oil (e.g. hazelnut, sunflower, grape seed, etc.) to achieve
a lighter texture.
Which cocoa powder is the most suitable to use ? Plein Arôme
Why? (added value/benefits) Boost the colour and flavour of your traditional Brownie by blending chocolate with cacao powder. In this recipe, we obtain a very chocolatey brownie thanks to the perfect pairing association between Plein Arôme cocoa powder and Extra-Bitter Guayaquil 64% dark chocolate. Learn more on the pairing associations between chocolate & cocoa powders on our Cacao Barry website.
Scientific recommendations: The fudgy texture of this cake is owed to the high content of chocolate and butter.
Sorage recommendations : Room temperature: Possible
Freezing: Possible
Allergens : Lactose, Egg Products, Gluten


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy


Ingredients Preparation
  • 320g
    Extra-Bitter Guayaquil
  • 575g
    softened butter

Melt the dark chocolate couverture. Cool to 30-35°C, mix with the softened butter and add to the stand mixer.

  • 460g
  • 5g
    fine salt
  • 460g
    dark sugar
  • 230g

Separately, mix the eggs with the salt and sugars until dissolved, but do not beat.

Gradually add the liquid to the couverture and butter mix.

  • 150g
    plain flour
  • 50g
    Plein Arôme

Finally, add the flour sifted with the cacao powder.

Divide into moulds and bake in the oven at about 180°C.

For the gooey version, let the oven-fresh Brownies cool until set before cutting into squares.

Set aside.

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