Vermicular | Dark Chocolate Brownies (26cm Shallow)

Dark Chocolate Brownies (26cm Shallow)

Tailored for: Oven Pot Click to Modify
Cooking Flow
25-30 min
Cooking Steps

OVEN 390ºF 25–30


250 g dark chocolate, finely chopped
5 tablespoons (75 g) unsalted butter
3 large eggs
100 g granulated sugar
150 ml heavy cream
50 g unsalted mixed nuts (almonds, walnuts, pecans, pistachios, etc.), roasted and chopped

Flour Mixture
100 g all-purpose flour
5 tablespoons (30 g) natural unsweetened cocoa powder
1 teaspoon baking powder

Chocolate sauce, optional
Caramel sauce, optional

  1. Sift together ingredients for Flour Mixture in a medium bowl and set aside.

  2. In a small bowl, whisk together eggs and granulated sugar. Set aside. Preheat oven to 390ºF.

  3. Add chopped dark chocolate and butter to a double boiler and melt until smooth. Gradually stir in the egg mixture from Step 2 (in three portions) until thoroughly combined.

  4. Add Flour Mixture and gently mix until powder is fully dissolved, but do not overmix. Stir in heavy cream until mixture is smooth and thoroughly incorporated.

  5. Line the pot with parchment paper and pour in batter. Smooth the surface and top with mixed nuts.

  6. Bake, uncovered, for about 25–30 minutes or until toothpick comes out with moist crumbs attached. Lift parchment paper to take out brownies and let cool. Serve with a drizzle of chocolate or caramel sauce, if desired.

  • Mix in semisweet chocolate chips or chopped dark chocolate to the batter before baking, if desired.

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Musui–Kamado with the Vermicular Cookbook.

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