Why is my brownie dry?

You likely overbaked it. Reduce baking time to 18–20 minutes and check with a toothpick — it should have moist crumbs. Also, ensure you use the correct proportions.

Can I replace baking powder with baking soda?

Yes, use 1 g (¼ tsp) of soda and add a drop of lemon juice for activation. But baking powder gives more reliable results.

How to make the brownie fudgier?

Add 1–2 tablespoons of vegetable oil or increase butter by 20 g (1.5 tbsp). You can also replace part of the sweetener with honey.

Can I bake this in the microwave?

Yes, but results differ. Use a small dish and microwave on full power for 2–3 minutes, checking every 30 seconds.

Brownie

Name: Brownie
Total time: 20 min
Yield: 1 порция
Cuisine: International
Ingredients: Butter — 100 g; Bulk sweetener — 4 g; Vanillin — 2 g; Chicken egg — 110 g; Cocoa Powder — 50 g; Baking powder — 2 g; Cream — 200 g

40min

468g

Nutrition per 100g

506

This brownie is a true paradise for chocolate lovers. Moist, intensely chocolatey sponge with a silky cream layer that melts in your mouth. Flourless and low-carb, it fits perfectly into a healthy lifestyle. Easy to make, it tastes like a high-end restaurant dessert. Treat yourself and your loved ones to this chocolate masterpiece!

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WHAT YOU WILL NEED

From ingredients

7 products

Batter

Sweeteners

Flavorings

Cream

SIMPLE PROCESS

Step by step recipe

The secret to this brownie is the right batter consistency — it should be thick but pourable to spread evenly without becoming dry. Use quality butter and full-fat cream for creaminess. Don't overbake: 20 minutes at 180°C (350°F) is enough to cook through while staying fudgy. The cream layer adds extra moisture and chocolate flavor.

Step 1

Prep the Pan and Ingredients

Preheat oven to 180°C (350°F). Grease an 8x8-inch (20x20 cm) baking dish or line with parchment. Take butter and eggs out of the fridge 30 minutes before.

Step 2

Make the Cream

In a small bowl, mix 200 g (about ¾ cup + 2 tbsp) of heavy cream (33%), 1 tablespoon of cocoa (10 g from the total), and 2 g (½ tsp) of sweetener (half of the total). Whisk until smooth. Set aside.

Step 3

Combine Dry Ingredients

In a large bowl, whisk together the remaining cocoa (40 g / about ⅓ cup), remaining sweetener (2 g / ½ tsp), vanilla powder (2 g / ½ tsp), and baking powder (2 g / ½ tsp).

Step 4

Add Eggs and Butter

Add 2 large eggs (110 g / about 4 oz) and 100 g (½ cup) of softened butter to the dry mixture. Mix with a spatula or low-speed mixer until you get a smooth, thick batter.

Step 5

Layer in the Pan

Spread half of the batter in the prepared dish, smoothing it out. Carefully top with the cream layer, leaving a small border. Cover with the remaining batter and level the surface.

Step 6

Bake and Cool

Place in the preheated oven and bake for 20 minutes until a light crust forms. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Optionally, spread any leftover cream on top and dust with extra sweetener or cocoa.

CHEF'S TIP

Choose Full-Fat Cream and Butter

Use cream with at least 33% fat and butter with 82% fat for the best texture and rich flavor.

Don't Overmix the Batter

Mix until just combined — overmixing can make the brownie dense and tough. Use a spatula or mixer on low speed.

Check Doneness with a Toothpick

The brownie should remain slightly fudgy inside. Insert a toothpick into the center — it should come out with a few moist crumbs, not wet batter.

Cool Completely Before Slicing

Let the brownie cool in the pan to room temperature, then refrigerate for 1–2 hours to set — this makes slicing easier and prevents crumbling.

SUBSTITUTIONS

Add your taste

Replace Sweetener with Sugar If you don't have sweetener, use 50 g (¼ cup) of sugar (split between batter and cream). Calories and carbs increase, but the taste becomes more familiar.
Add Nuts for Crunch Fold 50 g (½ cup) of chopped walnuts or pecans into the batter for extra texture and nutty flavor.
Make a Vegan Version Replace butter with coconut oil, eggs with flaxseed meal (2 tbsp + 6 tbsp water), and cream with coconut cream. The flavor becomes more tropical.
Use Dark Chocolate Instead of Cocoa Melt 100 g (3.5 oz) of sugar-free dark chocolate and add to the batter instead of cocoa — it gives a smoother, richer taste.

HOW TO STORE

How to Store Chocolate Brownie

Cool the brownie to room temperature, cover with plastic wrap, and refrigerate for up to 5 days. Reheat a slice in the microwave for 20–30 seconds. Freeze portions: wrap each piece in plastic and place in a freezer bag. Store for up to 2 months. Thaw in the fridge or at room temperature.

GOOD TO KNOW