The secret to a perfect brownie is its dense, intensely buttery, and incredibly chocolatey texture. There's no room for a dry sponge cake here – the center must remain delightfully gooey (fudgy), and the top should be covered with a characteristic, shiny crust. Today, we're elevating this classic with something special: a deep, nutty accent that perfectly balances the sweetness of the chocolate.
This brilliant recipe was prepared for us by our Nut Enthusiast Marzena (IG: @kulinarna_maniusia) as part of an advertising collaboration with Good Noot. Let's get to it!
A perfect duo: chocolate and 100% peanut butter
It's hard to find a better combination in the world of desserts than chocolate and creamy nut butter. To give the brownie a unique character, we decorate the top of the cake with Peanoot Butter. These are pure, perfectly roasted nuts, ground into a velvety paste without unnecessary additives, palm oil, or added sugar. They create spectacular, nutty "swirls" on the cake that not only look amazing but also taste brilliant after baking.
Ingredients for intensely chocolatey brownies
Chocolate base:
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240 g butter
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360 g chocolate (Marzena recommends a mix: 200 g milk chocolate and 160 g dark chocolate)
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Pinch of salt
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4 eggs
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300 g sugar
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30 g cocoa powder
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180 g wheat flour
Nutty chocolate topping:
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3 tablespoons of selected 100% nut butter from Good Noot (PEANOOT BUTTER or TYLKO LASKOWY will work great!)
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40 g chopped dark chocolate
Step-by-step preparation:
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Melting the chocolate: Melt the butter in a saucepan. Remove from heat, add the chocolate broken into smaller pieces (milk and dark) and stir vigorously until the ingredients are completely combined into a smooth, glossy cream. Add a pinch of salt and set aside to cool.
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Fluffy egg mixture: In a large bowl, beat the eggs with a mixer until light and fluffy. Then add the sugar and mix again for a moment until the crystals are slightly dissolved.
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Combining the base: Slowly pour the cooled chocolate mixture into the beaten eggs and mix until combined. Finally, add the sifted cocoa powder and wheat flour. Mix briefly, only until the dry ingredients are incorporated into the mixture.
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Nutty decorations: Line a rectangular baking tin approximately 35x24 cm with baking paper. Pour the prepared batter into it and smooth the top with a spatula. Now for the magic: drizzle the top of the cake with 3 tablespoons of Good Noot 100% Nut Butter and use a toothpick or skewer to create decorative swirls. Finally, sprinkle with chopped dark chocolate.
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Baking: Place the tin in the oven preheated to 180°C (top-bottom heat) and bake for 25 minutes.
After baking, remove the cake from the oven and set aside to cool slightly – it cuts best then (though we know how hard it is to resist!). Store the finished brownie in an airtight container to keep it moist for longer.
Enjoy and have a great day!
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