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Chocolate brownies

You can probably tell from my recipe collection that I am not a ‘dessert & co.’ fan. To a slice of cake I will always prefer a slice of pizza and that’s possibly the reason why I am a disaster at baking cakes: I simply don’t have the same passion as for savoury food.

Surely sometimes I crave dessert too and baking a chocolate brownie is not rocket science.

Furthermore, days are now getting shorter and colder, so what better time to treat yourself with a comforting slice of brownie and a cup of tea?


170g all purpose flour

100g sugar (up to 150g if you prefer it sweeter)

3 tbsp cocoa powder

8g baking powder

200g pecan nuts (or any other nuts)

230ml plant-based and unsweetened milk

200g dark chocolate

5 tbsp sunflower or rapeseed oil

Vanilla extract

A pinch of salt


Let’s start by melting 150g - out of the 200g - dark chocolate at bain marie. Once melted set aside to cool. Meantime you can chop the remaining 50g together with the pecans.

In a bowl mix together all the dry ingredients then pour the wet ones: oil, milk, vanilla and the melted chocolate. Add the chopped dark chocolate with the nuts, leaving a bit of it for the topping, and mix until well combined.

Pour the mixture into a tray covered with parchment paper, top with more choc and nuts and bake at 180°C for 25-30 mins.

Serve warm and if you like, enjoy it with a scoop of vanilla ice-cream.

*This recipe is largely inspired by the one of Jamie Oliver

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