I have made these brownies dozens of times, especially when I need a quick and hearty dessert. I usually prepare them in a large tray, and after they cool down, I cut them into shapes, sometimes into hearts for special occasions. I combine dark chocolate with butter, resulting in a dense cake with a texture that I clearly prefer over the airy version.
Quick Info
Total Time: about 1 hour
Preparation Time: 20-25 minutes
Baking Time: 25-30 minutes (depending on the oven)
Servings: 16-24, depending on the shape and size of the cutouts
Difficulty: medium
Recipe Type: chocolate cake for holidays or any occasion
Ingredients
For the base:
300 g dark chocolate
300 g butter
300 g flour
200 g sugar
6 eggs
rum essence (to taste)
For the glaze:
200 g white chocolate
100 ml liquid cream
red coloring specifically for chocolate (oil-based, not gel or regular liquid)
Instructions
1. Place the broken dark chocolate and butter in a heatproof bowl set over a pot of simmering water (bain-marie). Stir frequently until everything is completely melted and smooth. Remove from heat and let the mixture cool slightly; if it cools too much, it will harden and be harder to mix further.
2. When the mixture is still fluid and just warm, start incorporating the eggs, one at a time. Mix well after each egg until fully combined.
3. Add the sugar and rum essence. Stir until the sugar is somewhat dissolved.
4. Gradually incorporate the flour. Mix until no traces of flour remain. The mixture will be quite thick, not runny like a loaf cake.
5. Line a large tray (approximately 32 x 35 cm) with parchment paper. Pour in the entire mixture and level it off with a spatula as evenly as possible.
6. Bake in a preheated oven at medium heat (generally 170-180°C) for about 25-30 minutes. Don’t leave it too long, or the base will become dry and dense. The cake should remain slightly soft in the middle. Remove from the oven and let it cool completely before taking it out of the tray.
7. Once completely cooled, cut the base into heart shapes with a metal cutter or leave it simple, cut into squares.
8. For the glaze: melt the white chocolate in a bain-marie. Add the red coloring specifically for chocolate, mixing well. Do not use regular food coloring (water-based), as it will cause the white chocolate to seize.
9. Place a few tablespoons of the colored chocolate into a piping bag with a fine tip or a small plastic bag with the corner cut off. Draw the outlines of the hearts or whatever shape you cut out. Chill the pieces for 5-10 minutes until the chocolate hardens.
10. Mix the remaining liquid cream with the rest of the melted white chocolate until you get a thicker cream, not too runny. Using a spoon or a small spatula, spread the glaze over each cut brownie. Decorate with sugar hearts if you have them, or leave them simple.
11. Chill for at least an hour to firm up the glaze and make slicing easier.
Why I Make This Recipe Often
I find it to be one of the most reliable desserts when I need something chocolatey and don’t want to complicate things. It’s made in a large tray, works well for any event, keeps for 2-3 days without issues, and can be portioned however you like. The flavor is balanced, and the texture remains compact, not crumbly.
Tips and Variations
Tips
Use dark chocolate with at least 50% cocoa.
Don’t overdo the baking time, or the base will become hard.
Let the base cool completely before cutting or glazing it.
For the glaze, the coloring matters: only oil-based coloring won’t compromise the texture of the white chocolate.
If you don’t have a piping bag, a plastic bag with the corner cut off works just as well.
Substitutions
Rum essence can be omitted or replaced with vanilla.
You can use milk chocolate, but the texture and taste will be sweeter.
Butter can be replaced with margarine, but the flavor will be different.
Variations
The cutting doesn’t have to be in hearts; squares or rectangles work just as well.
You can leave the cake plain, without glaze, if you prefer the classic version.
The decoration can be adapted with various sprinkles or coconut flakes.
Serving Ideas
You can serve them on a platter for a birthday, at the office, or for a picnic.
They pair well with a glass of milk or a cup of bitter coffee.
They can be beautifully packaged and given as gifts if you cut them thematically.
Frequently Asked Questions
1. How do I know when the brownies are baked?
They should be firm at the edges but slightly soft in the middle. A toothpick inserted in the center should come out not completely dry but with a few moist crumbs.
2. Can I freeze the brownies?
Without glaze, yes. Cut and wrapped separately, they last in the freezer for 2-3 months. With glaze, the texture changes after thawing.
3. What if I don't have a 32x35 cm tray?
You can use a tray close in size. If it’s smaller, the brownies will be thicker, and you’ll need to adjust the baking time slightly.
4. What can I use instead of chocolate coloring?
If you don’t have special chocolate coloring, it’s better to skip the colored decoration. Regular food coloring can seize the white chocolate.
5. Can I make the cake without a mixer?
Yes, it mixes easily with a whisk or spoon, both for the base and the glaze.
Nutritional Values
Estimation for one serving (from 20 pieces): approximately 340 kcal, 22 g fat, 30 g carbohydrates, 5 g protein. Being a dessert with a lot of butter and chocolate, the calories are high. Values may vary depending on the chocolate and cream used.
Storage and Reheating
The brownies store well in the fridge in a sealed container for 2-3 days. They can be eaten cold or at room temperature. I do not recommend reheating in the oven or microwave after glazing, as the cream will melt. If they remain plain, without decoration, they can be briefly reheated.
Quick Info
Total Time: about 1 hour
Preparation Time: 20-25 minutes
Baking Time: 25-30 minutes (depending on the oven)
Servings: 16-24, depending on the shape and size of the cutouts
Difficulty: medium
Recipe Type: chocolate cake for holidays or any occasion
Ingredients
For the base:
300 g dark chocolate
300 g butter
300 g flour
200 g sugar
6 eggs
rum essence (to taste)
For the glaze:
200 g white chocolate
100 ml liquid cream
red coloring specifically for chocolate (oil-based, not gel or regular liquid)
Instructions
1. Place the broken dark chocolate and butter in a heatproof bowl set over a pot of simmering water (bain-marie). Stir frequently until everything is completely melted and smooth. Remove from heat and let the mixture cool slightly; if it cools too much, it will harden and be harder to mix further.
2. When the mixture is still fluid and just warm, start incorporating the eggs, one at a time. Mix well after each egg until fully combined.
3. Add the sugar and rum essence. Stir until the sugar is somewhat dissolved.
4. Gradually incorporate the flour. Mix until no traces of flour remain. The mixture will be quite thick, not runny like a loaf cake.
5. Line a large tray (approximately 32 x 35 cm) with parchment paper. Pour in the entire mixture and level it off with a spatula as evenly as possible.
6. Bake in a preheated oven at medium heat (generally 170-180°C) for about 25-30 minutes. Don’t leave it too long, or the base will become dry and dense. The cake should remain slightly soft in the middle. Remove from the oven and let it cool completely before taking it out of the tray.
7. Once completely cooled, cut the base into heart shapes with a metal cutter or leave it simple, cut into squares.
8. For the glaze: melt the white chocolate in a bain-marie. Add the red coloring specifically for chocolate, mixing well. Do not use regular food coloring (water-based), as it will cause the white chocolate to seize.
9. Place a few tablespoons of the colored chocolate into a piping bag with a fine tip or a small plastic bag with the corner cut off. Draw the outlines of the hearts or whatever shape you cut out. Chill the pieces for 5-10 minutes until the chocolate hardens.
10. Mix the remaining liquid cream with the rest of the melted white chocolate until you get a thicker cream, not too runny. Using a spoon or a small spatula, spread the glaze over each cut brownie. Decorate with sugar hearts if you have them, or leave them simple.
11. Chill for at least an hour to firm up the glaze and make slicing easier.
Why I Make This Recipe Often
I find it to be one of the most reliable desserts when I need something chocolatey and don’t want to complicate things. It’s made in a large tray, works well for any event, keeps for 2-3 days without issues, and can be portioned however you like. The flavor is balanced, and the texture remains compact, not crumbly.
Tips and Variations
Tips
Use dark chocolate with at least 50% cocoa.
Don’t overdo the baking time, or the base will become hard.
Let the base cool completely before cutting or glazing it.
For the glaze, the coloring matters: only oil-based coloring won’t compromise the texture of the white chocolate.
If you don’t have a piping bag, a plastic bag with the corner cut off works just as well.
Substitutions
Rum essence can be omitted or replaced with vanilla.
You can use milk chocolate, but the texture and taste will be sweeter.
Butter can be replaced with margarine, but the flavor will be different.
Variations
The cutting doesn’t have to be in hearts; squares or rectangles work just as well.
You can leave the cake plain, without glaze, if you prefer the classic version.
The decoration can be adapted with various sprinkles or coconut flakes.
Serving Ideas
You can serve them on a platter for a birthday, at the office, or for a picnic.
They pair well with a glass of milk or a cup of bitter coffee.
They can be beautifully packaged and given as gifts if you cut them thematically.
Frequently Asked Questions
1. How do I know when the brownies are baked?
They should be firm at the edges but slightly soft in the middle. A toothpick inserted in the center should come out not completely dry but with a few moist crumbs.
2. Can I freeze the brownies?
Without glaze, yes. Cut and wrapped separately, they last in the freezer for 2-3 months. With glaze, the texture changes after thawing.
3. What if I don't have a 32x35 cm tray?
You can use a tray close in size. If it’s smaller, the brownies will be thicker, and you’ll need to adjust the baking time slightly.
4. What can I use instead of chocolate coloring?
If you don’t have special chocolate coloring, it’s better to skip the colored decoration. Regular food coloring can seize the white chocolate.
5. Can I make the cake without a mixer?
Yes, it mixes easily with a whisk or spoon, both for the base and the glaze.
Nutritional Values
Estimation for one serving (from 20 pieces): approximately 340 kcal, 22 g fat, 30 g carbohydrates, 5 g protein. Being a dessert with a lot of butter and chocolate, the calories are high. Values may vary depending on the chocolate and cream used.
Storage and Reheating
The brownies store well in the fridge in a sealed container for 2-3 days. They can be eaten cold or at room temperature. I do not recommend reheating in the oven or microwave after glazing, as the cream will melt. If they remain plain, without decoration, they can be briefly reheated.