School bell rings and hungry kids head home dreaming of a chocolate treat. Instead of reaching for factory-made cakes, you can bake a simple, tastier brownie at home. Dr. Jimmy Mohamed, a physician and father, shares an easy chocolate brownie that costs less, avoids additives, and keeps snack time wholesome.
Ingredients for a homemade chocolate brownie
- 1 bar of dark baking chocolate
- 100 g butter
- 3 eggs
- 1/2 packet baking powder (or baking soda equivalent)
- 80 g flour (see tip below for a lighter option)
- 50 g hazelnuts, roughly chopped
How to make this chocolate brownie step by step
- Preheat the oven to 200°C (about gas mark 6–7).
- Break the chocolate and cut the butter into pieces. Melt together over a bain-marie, stirring until smooth.
- Whisk the eggs in a bowl until homogenous.
- Pour the melted chocolate and butter into the eggs and mix thoroughly.
- Fold in the flour combined with the baking powder.
- Add the chopped hazelnuts and stir to distribute evenly.
- Transfer the batter to a greased or lined tin and bake for about 20 minutes.
Nutrition-focused choices that keep this brownie kid-friendly
No extra sugar is needed. The dark chocolate supplies most of the sweetness. Choosing a high-cocoa chocolate lowers added sugars.
For a lighter texture, try reducing the flour to 40 g, as suggested by the recipe’s creator. That cut trims starch and gluten, making the slice easier to digest.
- Tip: Use 70% cocoa or more for less sugar and richer flavor.
- Tip: Chop nuts coarsely to keep pleasant crunch without overwhelming the cake.
Smart serving ideas for a balanced snack
To round out the treat, pair a brownie slice with fresh fruit and a dairy portion. This adds fiber, vitamins, and calcium.
- Fresh berries or an apple slice
- Yogurt, milk, or kefir for protein and probiotics
- A small portion control helps keep calories in check
Why homemade beats many store-bought brownies
Industrial cakes often contain long ingredient lists and multiple additives. Dr. Mohamed points out that some commercial brownies list more than twenty items, including many additives.
That complexity often pushes poor nutrition labels, and these products can carry low Nutri-Score ratings. Baking at home lets you control what goes in and avoid unnecessary chemicals.
Quick variations and baking pointers
Flavor swaps
- Substitute hazelnuts with walnuts or pecans for a different profile.
- Add a handful of dark chocolate chunks for extra gooey pockets.
- Fold in a teaspoon of instant espresso to deepen the chocolate flavor.
Technique tips
- Don’t overbake. Check with a toothpick at 18 minutes for a fudgy center.
- Let the brownie cool before slicing to get neat squares.
- Store airtight. It keeps well for 2–3 days at room temperature.
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