Eat Recipes

Reynold Poernomo’s Brownie Recipe

This decadent and delicious Brownie recipe is from MasterChef alumni Reynold Poernomo’s new dessert cookbook The Dessert Game.

I think everyone should have a good brownie recipe in their repertoire. Brownies are pretty easy to make, but easy doesn’t mean boring, there’s nothing boring about an epic brownie! And let me point out that brownies don’t have to be made with ‘evil’ processed white sugar. I’ve used muscovado sugar here because I love the flavour profile and it also reduces the sweetness. But it’s not about health, after all, it’s a brownie we’re talking about!

You can have fun with this recipe and substitute ingredients, use palm sugar or brown sugar and try different blends of good-quality couverture chocolate, which is the key to an amazing brownie. Or replace the plain flour with coconut flour or another gluten-free alternative. Add some spices or even brown the butter before mixing it with the chocolate.

Reynold Poernomo’s Brownie Recipe (serves 6)


Oil spray, for greasing
270 g (9½ oz) 60% dark chocolate
250 g (9 oz) unsalted butter
240 g (8½ oz) muscovado sugar
2 pinches of salt
4 eggs
60 g (2¼ oz) plain (all-purpose) flour
80 g (2¾ oz) dark cocoa powder
1 teaspoon baking powder
50 g (1¾ oz) roasted hazelnuts, coarsely chopped
50 g (1¾ oz) slivered pistachios

Reynold Poernomo’s Brownie


Preheat the oven to 170°C (340°F). Line a 15 x 30 cm (6 x 12 inch) cake tin with baking paper and spray with oil.

Combine the chocolate, butter, muscovado sugar and salt in a heatproof bowl over a saucepan of simmering water and stir occasionally until melted. Remove from the heat and whisk in the eggs.

Sift the flour, cocoa and baking powder onto the chocolate mixture and fold until a batter is formed. Fold half of the hazelnuts and pistachios into the batter.

Spoon the batter into the tin and smooth the top. Scatter the remaining hazelnuts and pistachios over the batter in an even layer. Bake the brownie for 15–20 minutes. The centre will still be quite soft but will set once it cools (the brownie should be moist and fudgy, if it’s too crumbly, it has been overcooked). Remove from the oven and set aside to cool to room temperature.

Remove the brownie from the tin and cut it into slices. Serve it to your loved ones or love yourself and dig in! The brownie is best when warmed a little in the microwave and served with a scoop of your favourite ice cream.

Want more? Try these Chewy Chocolate Coconut Cookies and these delicious Milk Chocolate Chunk Blondie Bars.

2 comments on “Reynold Poernomo’s Brownie Recipe

  1. Absolutely!

  2. Pingback: The Best Basic Butter Cake Recipe by Reynold Poernomo -

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