Ingredients

Check off ingredients as you go

Serves 6 (8x8 inch pan)

For the brownies

• 200g (7 oz) dark chocolate (Nestlé or 60% cocoa)
• 100g (7 tbsp) butter or 80g (⅓ cup) neutral oil
• 3 large eggs
• 70g (⅓ cup) sugar (brown sugar preferred)
• 70g (½ cup) sifted flour
• 1 tbsp pure peanut butter or 100g (¾ cup) almonds, hazelnuts, or pecans (optional)

If you change the number of serving, consider adjusting cooking times!

Preparing the brownies

1. Line an 8x8 inch (20x20cm) square pan with parchment paper. Preheat oven to 170°C (340°F).
2. In a bowl, whisk the eggs with sugar until the mixture becomes foamy and lighter in color.
3. In a saucepan, melt the chocolate and butter over low heat or in a double boiler. Once melted, gently fold this mixture into the egg and sugar mixture, then add the flour and either the almonds or the tablespoon of pure peanut butter, which you’ll drizzle in a zigzag pattern over the batter before baking.
4. Bake for 20-25 minutes. The brownies will form a light crust on top while the center remains slightly moist. Let cool for about 15 minutes outside the oven before cutting into squares.

Store at room temperature for a fudgy texture or in the fridge for a more compact consistency. Personally, I prefer these brownies at room temperature. If you refrigerate them, take them out 30 minutes before serving.

Variations

• For an even thicker cake, use a smaller pan and adjust baking time accordingly.

And if you’re a brownie fan, you should try my brownie cheesecake—it’s a classic brownie with creamy cheesecake swirls.