Brownie

Name: Brownie
Prep time: 28 min
Cook time: 31 min
Total time: 1 h 47 min
Cuisine: Polish
Ingredients: 200 g Dark chocolate, chopped; 180 g Butter, cubed; 4 Egg, room temperature; 220 g Sugar; 100 g Wheat flour, sifted; 30 g Cocoa powder, sifted; 100 g Walnut, roughly chopped; 5 g Sunflower oil, for greasing

Brownie · ready in 1 h 47 min · 16 servings · 307 kcal per serving · easy · 8 ingredients

A fudgy Polish home-baking brownie with dark chocolate, butter, and walnuts, cut into neat squares after a patient full cool in the tin.

Prep: 28 min
Cook: 31 min
Total: 1 h 47 min
Serves: 16
kcal: 307
Difficulty: easy

Polish Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 16 servings

200 gDark chocolate, chopped
180 gButter, cubed
4Egg, room temperature
220 gSugar
100 gWheat flour, sifted
30 gCocoa powder, sifted
100 gWalnut, roughly chopped
5 gSunflower oil, for greasing

Equipment

stovetop, oven, kitchen scale, 20 x 20 cm baking tin, parchment paper, mixing bowl, sieve, whisk, spatula, knife, saucepan, wire rack

Instructions

Gather Ingredients
Gather and weigh all ingredients; set out a 20 x 20 cm tin, parchment, bowls, sieve, whisk, spatula, knife, saucepan, and rack. · 10 min
What to look for: All ingredients are weighed and tools are within reach.
Melt Chocolate
Melt dark chocolate with butter over a gentle bain-marie, stirring until smooth, then remove from heat and cool until warm. · 6 min
What to look for: The mixture is glossy, smooth, and warm rather than hot.
Whisk Eggs
Whisk eggs with sugar in a bowl until pale, thicker, and ribbony; the mixture should fall from the whisk in slow trails. · 5 min
What to look for: The egg mixture looks pale and leaves soft ribbons on the surface.
Add Chocolate
Fold the warm chocolate-butter mixture into the egg foam with a spatula, scraping the bowl gently to keep the batter airy. · 4 min
What to look for: The batter is evenly chocolate-coloured and still light.
Sift Dry
Sift wheat flour and cocoa powder over the batter, then fold only until no dry streaks remain; stop before the batter turns elastic. · 4 min
What to look for: No flour pockets remain, and the batter is thick and glossy.
Fill Tin
Fold in roughly chopped walnuts, scrape the batter into the oiled and lined tin, and level the top without pressing out too much air. · 5 min
What to look for: Walnuts are evenly scattered and the surface is level.
Bake Brownie
Bake at 175°C / 350°F for 20-25 minutes, until the edges look set and the centre still has a slight fudgy wobble. · 25 min
What to look for: The edges are set, the top is shiny-crackled, and the centre is softly set.
Cool Completely
Cool the brownie completely in the tin on a wire rack before lifting it out; cutting warm brownies will smear the crumb. · 45 min
What to look for: The tin is cool to the touch and the brownie feels firm enough to lift.
Serve Squares
Cut into 16 squares with a clean knife and serve plain, letting the glossy, walnut-studded centre stay slightly fudgy. · 3 min
What to look for: Each square has clean edges, a crackled top, and a moist centre.

Nutrition (per serving)

kcal	307
Protein	5 g
Carbohydrates	26 g
of which sugars	17 g
Fat	20 g
of which saturated	10 g
Fibre	3 g
Sodium	22 mg

Nutri-ScoreD

Allergens

Contains: milk, eggs, gluten, tree nuts

Ingredient substitutions

Dark chocolate

Cocoa powder and butter: Use only if dark chocolate is unavailable; the brownie will be less glossy.

Butter

Sunflower oil: The texture stays moist, but the classic buttery flavour is reduced.

Cocoa powder

Dark chocolate: Adds richness but changes the batter balance; use only if cocoa powder is unavailable.

Walnut

Dark chocolate: Use chopped dark chocolate only if walnuts must be avoided.

Sunflower oil

Butter: Use a thin film to grease the tin before lining with parchment.