Preparation info

  • Difficulty


  • Makes

    16 squares

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Our answer to the French chocolate fondant cake. A real brownie should be dense, chewy and have a thin, shiny crust on top. You can add nuts if you want. Personally, I prefer to double the amount of chocolate.


Ingredients for Melting

  • 125 g ( oz/½ cup) unsalted butter
  • 325 g (11½ oz) dark chocolate
  • 25 g (1 oz) cocoa powder

Ingredients for Whisking

  • 60 ml (2 fl oz/¼ cup) sunflower oil
  • 260 g ( oz) light brown sugar (or 250 g/9 oz caster (superfine) sugar + 3 teaspoons molasses)
  • ½ teaspoon natural vanilla extract
  • 3 eggs
  • 3 egg yolks

Dry Ingredients

  • 150 g ( oz/1 cup) plain (all-purpose) flour
  • ½ teaspoon salt
  • 100 g ( oz/ cup) dark chocolate, chopped


The Batter

Preheat the oven to 180°C (350°F/Gas 4). In a saucepan, melt the butter, chocolate and cocoa powder over low heat. In a bowl, whisk the oil, sugar, vanilla, eggs and egg yolks vigorously for a few minutes. Combine the dry ingredients and add them to the whisked mixture, then stir in the melted mixture.


Grease and flour a 24 cm ( inch) square cake tin. Spread the batter in the tin. With a wet hand, flatten and smooth the surface. Bake for about 35 minutes. The top of the cake will become shiny and start to crack and it should be fairly solid to the touch. Allow to cool and cut into 16 squares.