Chocolate Brownies with Heavy Cream and Cocoa Powder – a delicious recipe with flour, cocoa, Baking powder, Muscovado sugar, Milk, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
At Step 6 and 7, I compare the results with and without baking powder.
2
Compare the photo and decide which version you'd like to make.
3
Preheat the oven to 170 degrees C.
4
Put all the ingredients in a bowl and mix.
5
Sift the dry ingredients and stir lightly with a plastic spatula.
6
Add crushed walnuts or biscuits if you like here.
7
Pour the batter into a cake tin and bake for 30 to 40 minutes.
8
With baking powder: the cake rises and looks like a pound cake.
9
Without baking powder, it doesn't rise so much.
10
Without Baking powder: compare to the cake in the top photo (with baking powder).
11
It looks very dense and heavy.
12
Choose whichever one you like.
13
How to store: after it has cooled, wrap the brownie with cling film tightly and store in cool place.
258
kcal
Calories
10
g
Fat
43
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams Plain flour, 40 grams Pure cocoa powder, 1/2 tsp Baking powder (optional), 50 grams Muscovado sugar (or caster sugar), and more.
Yes, Chocolate Brownies with Heavy Cream and Cocoa Powder falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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