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Dark Fudgy Brownies by Chef Heena Punwani of Brun & Babka | Recipe

Dark Fudgy Brownies by Chef Heena Punwani of Brun & Babka | Recipe


  • Unsalted Butter*, 140g (1/2 cup + 2 tbsp)
  • Castor Sugar, 225g (1 1/8 cup)
  • Cocoa Powder, 75g, sifted (1/2 cup + 2 tbsp)
  • Eggs, 2, large, 100g
  • Vanilla Extract - 1/2 tsp
  • All Purpose Flour, 65g, sifted (1/2 cup)
  • Salt, 1/4 tsp
  • 54% or 70% Dark Chocolate Chips (or chopped chocolate), 60g (approx 1/3 cup), optional, but recommended
  • Walnuts (or any nut you prefer), 50g (approx 1/2 cup), optional

*Omit the salt in the recipe if using salted butter


  • Preheat the oven to 160°C (150°C for a convection oven)
  • Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang
  • Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler)
  • Sift the flour. Add the salt and whisk together to mix evenly
  • Toast the nuts in the oven for 8-10 mins. Cool and roughly chop
  • Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture
  • Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended
  • Add the flour and salt mixture and stir it in
  • Beat until the mixture is well blended
  • Fold in the chocolate chips and nuts (if using)
  • Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx. 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter
  • Transfer the brownies to a cooling rack and cool. Cut into squares
  • Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream

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