Recipe by Chef Sanjana Patel, La Folie: Decadent Dark Chocolate Brownies


Looking for something to do while responsibly staying indoors and practicing social distancing? Grab your whisk and mixing bowl! To stay meaningfully occupied while at home, take inspiration from Chef Sanjana Patel of La Folie, with her decadent dark chocolate brownie recipe that can be easily whipped up at home.  


Eggs: 165 g/ 3 nos.

Castor sugar: 200 g

Butter: 170 g

Dark chocolate (70%): 170 g

All purpose flour: 92 g

Baking powder: 1.7 g

Sea salt: 2 g

70% Dark chocolate chips: 105 g


Grease the baking mould with butter.

Sift the flour and baking powder. Mix in the salt & chocolate chips.

Melt the dark chocolate in a microwave or over a double boiler.

Melt the butter separately.

Whisk the eggs with the castor sugar until ribbon consistency. Make sure the eggs are at ambient temperature. Mix in the melted dark chocolate (the chocolate should be at 45c).

Next, fold in the dry ingredients.

Add the chocolate chips or can be substituted for chopped walnuts.

Finally, mix in the melted butter.

Pour the batter into the mould and bake in a preheated oven at 175c for 25-30 mins.

Lastly, try and wait for the brownies to cool before you slice and devour them in minutes!

About La Folie: 

Since its inception in 2014, La Folie has championed the magnificence of real chocolate in its art of modern European pastry and chocolate-making. Over the years, Chef Sanjana and her team of artisans have combined delectable Grand Cru chocolate from across the globe with French savoir-faire.The result is a smorgasbord of signature and redefined classical creations exploding with flavours, tantalising textures and rare ingredients that a chocoholic can only dream of.