Serving amount: 32 slices
Baking form: rectangular, 40×30 cm (or 30×20 cm for half of this recipe’s quantities)
Cooking time: 5-10 minutes
Elaboration time: 10-30 minutes
Baking time: 20-25 minutes
Cooling time: 1 hour at least

Brownie is a cake that is first cooked and then baked, thus achieving a delicious fudge texture. It is recommended to use seasonal fruits, and don’t worry if they are sour because the chocolate goes well with any fruit.


Batter ingredients

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You can choose or combine from the following:



Add toppings of your wish


  1. In a double pot (Bain-marie, i.e. a cooking pot sitting in a pot of boiling water on the stove) or on a very low stove heat melt the chocolate with soy drink, oil, sugar and cocoa.
  2. When a smooth and uniform batter texture is achieved turn off the stove, add all the rest of the batter ingredients into the pot and mix them well together.
  3. Pour the batter onto an oiled baking form and level it out to a uniform thickness using a spatula.
  4. Lightly mark the final separate servings using the spatula. This will help you to decorate the brownie while keeping in mind where it is cut so that you don’t place big chunks of nuts or chocolate there.
  5. Preheat the oven to 180°C (or higher for a weak oven), with top and bottom heat with convection.
  6. You can now add toppings as you wish. The recipe works great with banana and peanut butter, berries, dark or white chocolate chunks, nuts and any other sweet/fatty/sour topping that goes well with chocolate.
  7. Bake for about 20-25 minutes. If topped with berries, bake the cake covered for about 15 minutes and then uncovered for the rest of the baking time to avoid it from burning.
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Now dig in!


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