• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 230g butter (unsalted)
  • 325g sugar
  • 30g glucose syrup
  • 8g emulsifier
  • 375g eggs
  • 3g salt
  • 30g sorbitol
  • 30g warm cocoa mass
  • 270g all-purpose-flour
  • 5g baking powder
  • 1g baking soda
  • 30g cocoa powder
  • 135g walnut
  • 125g prunes (chopped)
  • 55g chocolate chips
  • Chocolate Ganache:
  • 45g glucose Syrup
  • 90g butter (unsalted)
  • 130g whipping cream
  • 130g Rich non dairy whipping cream
  • 500g cooking chocolate


  1. Mix butter, warm cocoa mass, sugar, glucose syrup and emulsifier on medium speed for 15 minutes until fluffy.
  2. Add eggs over 10 minutes on medium speed.
  3. Add sorbitol on slow speed for 1 minute.
  4. Sieve all-purpose-flour, baking powder, baking soda and cocoa powder and mix in on slow speed for 30 seconds.
  5. Add walnut, diced prunes and chocolate chips on slow speed for 30 seconds.
  6. Transfer into 4 aluminium foils and bake at 170°C on a water bath for about 45 minutes.
  7. Cool down and apply a thin layer of Chocolate Ganache and decorate with several pieces of walnuts. Drizzle with white chocolate.
  8. Chocolate Ganache: Warm the glucose syrup, butter, whipping cream and non- dairy whipping cream under low flame.
  9. Add warm mixture to finely chopped cooking chocolate gradually and gently mix with a wooden spatula.
  10. Leave it to cool down at room temperature for several hours or overnight to firm up.

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1 thought on “Chocolate Brownies”

  1. Mrs tan - January 14, 2015 at 12:46 pm

    What do you mean by 375 eggs???


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