Recipe: Belgian Chocolate Brownie

Since you have drooled over the food there for so long, we finally get chefs from Le Pain Quotidien to spill some recipes for you. Here goes a hassle-free recipe of  Belgian Chocolate Brownie

A Chocolate brownie is a cross between a cake & a cookie in texture. They are either fudgy or cakey depending on their density. They may include nuts, frosting, chocolate chips & are normally served either with milk or coffee.

Serves 9

Prep time- 20 min
Cooking time- 40 min

  • 250 Gms unsalted butter
  • 300 Gms Callebaut chocolate (or any other dark chocolate)
  • 250 Gms Castor sugar
  • 5 Nos Eggs
  • 50 Gms Refined flour

1.      Put some water in a pan and bring it to boil. In a cooking bowl put butter and chocolate together and keep the bowl on water, this method of cooking is called double boiler (see tips)
2.      In another bowl whisk together eggs & sugar until the mix is light & fluffy
3.      When chocolate is melted with butter, take out the bowl away from steam
4.      Fold chocolate mix into egg mix, slowly so the heat of the chocolate doesn’t cooks eggs in the mix
5.      Sift flour into the mix thus avoiding lumps
6.      For Baking, put paper cups into moulds, pour 130 gms of mix into it and bake in a preheated oven at 165c for 35-40 min.
7.      To check whether the brownie is cooked or not, put a knife through brownie, if it comes back nice and clean, it means the brownie is good to go
8.      Serve it warm along with sprinkle of sugar & a scoop of ice-cream

1.      A double boiler, also known as a bain-marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly. It consists of an upper vessel containing the substance to be cooked that is situated above a lower pot of water. When brought to a boil, the steam produced in the lower pot transfers heat to the upper pot.
2.      You may include roughly chopped toasted nuts, grated orange zest, chocolate chips for variations in recipe.
3.      Any local variety of chocolate can be used but for best result we use Callebaut chocolate.


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