DI Chiara Maci | 10 Apr 2018


I know, only few days passed from Easter and there should be a break but I couldn’t resist making them.

But this time for a very good reason: we have to get rid of Easter eggs leftover chocolate ?

Today super-tasty brownies, a little crunchy on the outside, soft on the inside.

Try them well cooled down and you can keep them into an hermetic container for a few days.



85g flour

35g unsweetened cocoa powder

One pinch of salt flakes

170g dark chocolate (I used the leftover dark chocolate of an egg at 90%)

125g butter

200g sugar

3 eggs

100g shelled walnuts


– Preheat oven at 180c.

– Melt crumbled butter and roughtly cut chocolate in a bain-marie.

– Take off the heat and add sugar and cocoa powder, previously sifted.

– Add eggs one by one mixing carefully.

– Incorporate the sifted flour and walnuts, cut into pieces.

–  Cover a 18-20 cm square baking tray with baking paper and pour the mix into it. If you do not have a square tray, use a rectangular one.  

– Cook into preheated oven at 180c for 35-40 minutes.

– Let the cake cool down completely and cut it into cubes.

Photo By Giulia Gattiglia
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