A few years ago, wandering in a New York book shop I came across a delightful little book: “Patio Daddy-O” ’50 Recipes with a ’90s Twist , a book inspired by the nostalgia of the 1950s outdoor cooking of a typical american family. I experimented new recipes, but the one that struck me most was : “Best Backyard Brownies You Ever Ate”. I have made it many times with some changes.

This year I made a giant version (by doubling the quantities) for my son’s birthday. Needless to say it was a success!

Ingredients for a cake tin 20 cm x 20 cm:
4 eggs
170 gr caster sugar
150 gr unsalted butter
250 gr 70% dark chocolate
120 gr all purpose organic flour
1 pinch salt
1 table spoon vanilla extract
Powdered sugar for dusting
Butter for greasing


Pre heat a non ventilated oven at 180°C.
Grease and line with parchment paper a square cake tin 20 cm x 20 cm.
Melt the butter and chocolate in the top of a double boiler over simmering water, stirring until smooth. Set aside to cool and add the sugar.

[cml_media_alt id='1565']Extra Dark Chocolate Brownie Cake - 10[/cml_media_alt]

Beat the eggs and vanilla extract. Add slowly to the chocolate mixture using a rubber spatula. Add the sifted flour and the salt and beat at low speed until thick and smooth.

[cml_media_alt id='1566']Extra Dark Chocolate Brownie Cake - 9[/cml_media_alt]

Pour the batter into the prepared cake tin.

[cml_media_alt id='1571']Extra Dark Chocolate Brownie Cake - 4[/cml_media_alt]

Bake for 20/25 minutes until a toothpick inserted in the middle comes out clean and the top developes a slight crust.

[cml_media_alt id='1563']Torta Brownie al Cioccolato Fondente - 2[/cml_media_alt]
Let cool completely on a wire rack.

You can now decorate your Extra Dark Chocolate Brownie Cake with chocolate coloured buttons or powdered sugar.


This post is also available in: Italian