Fudgy Chocolate Brownie

A chocolate brownie is a flat, baked square or bar developed in the U.S. at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density and they may include nuts, frosting, whipped cream, chocolate chips or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie
Brownies make a good lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee They are sometimes served warm with ice cream topped with whipped cream or marzipan or sprinkled with icing sugar They are especially popular in restaurants where they can be found in variation on many dessert menus.
Below is a brownie recipe that I came across that is easy to follow and the beauty of this Brownie is that it is made using just one bowl. First you melt the chocolate with the butter and then, one by one, you stir in the rest of the ingredients. The trick is when choosing a chocolate, always buy one that you enjoy eating out-of-hand. Look for chocolate that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful ‘snap’ when you break it into pieces. Here in Kenya its however a challenge to find this chocolate however there are many shops that are coming up that sell cake making material and ingredients and with a little effort you will come across good chocolate. You can find some cooking chocolate in the supermarkets, however I find most of them are not the right quality but you can definitely use them if nothing else is available.

Chocolate brownie Recipe


  • 150 grams semisweet or bittersweet chocolate block(chopped)
  • 1/2 cup  (113 grams) unsalted butter/Margarine
  • 2 tablespoons (15 grams) cocoa powder
  • 1 cup (200 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup (95 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (125 grams) semi-sweet chocolate chips(optional)

Chef Raphael Brownie guide 1



  1. Preheat the oven @ 180ºC/350ºF. Prepare a baking tray by applying butter all round and line a grease proof/parchment paper on the bottom of the tray.
  2. Melt the chocolate and butter in a metal/glass bowl over a pot with simmering water.
  3. When it’s all melted, add the cocoa,sugar,vanilla extract and mix till thick using a whisk.
  4. Add the egg one at a time and mix it before you put in the next. Whisk gently just enough to mix in the eggs, as too much strength when mixing the dough will get air in and make the cake to rise when cooked, which we don’t want to happen.
  5. After mixing the eggs add the flour and stir until it’s fully mixed.
  6. Pour onto the ready pan.
  7. Bake in a preheated oven(180ºC/350ºF) for about 25 minutes.
  8. When ready the surface should be dry and slightly cracked and crusty. When you dip a toothpick/knife you want it to come out with some crumb, not dry.
  9. Allow to cool while on the tin and when fully cooled divide it to the desired size.
  10. Serve as a snack or as a dessert with a scoop of chocolate or vanilla ice-cream.



  • Geoffrey Tanui