While going through old pictures on my iPhone, I found this photo of the amazing dessert I made for New Years Eve last year. (Sorry about the bad photo quality. It was before I knew, I would be starting a food blog
I wanted to share it, because this brownie is one of my favorite recipes EVER! I’m not kidding, it’s just so good – and fool proof.
This chocolate brownie is DA BOMB!!!
It’s so rich, dense and moist (omg, omg, omg!), that you only need a small piece – and you’re in heaven.
In my opinion this recipe should have a gold medal in chocolate decadence. Once you try this brownie, you’ll never look back.
Decadent Dark Chocolate Brownie Pie
- For the cake:
- 1 cup of butter
- 2 cups of sugar
- 8 ounces of good dark chocolate (250 grams)
- 4 eggs
- 1 cup of flour
- 1/3 cup of quality cocoa powder
- 1 cup of chopped walnuts
- 1 teaspoon of instant coffee granules (optional, but it adds a nice bitterness)
- 1 bag of Maltesers
- White chocolate
- Edible gold leaf flakes
- Preheat the oven to 180 degrees Celsius (350 degrees F.)
- Melt the butter and stir in the sugar. Add the chocolate and let it melt. Let it cool a bit and then whisk in the eggs.
- In a bowl, sift flour and cocoa powder. Little by little mix it with the chocolate. Add the chopped walnuts.
- Pour the batter in a pie pan and cook in the oven for 30-35 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny and has cracked.
- Meanwhile, melt the white chocolate. Cut the strawberries in half and dip them in the chocolate. Let them dry on a piece of baking sheet.
- Decorate the cake with Maltersers and strawberries, and drizzle the gold leaf flakes over the cake