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Coco&Me » Blog Archive » Luxury Brownies (the secret recipe)

March 4th, 2007

Luxury Brownies (the secret recipe)

Luxury Brownies - homemade by Coco&Me.

Dearest readers, this week I’d like to share with you my secret recipe for BROWNIES that I sell on my stall.


The Brownies War:

As you can imagine, brownies being so popular, there are many stalls selling them at my market (I counted ten stalls/ shops). It’s big headed of me to say this I know, but, I’m proud to say that mine always sell-out no problem. I make tonnes of it too – about 30 chunky slices per week – & on a week when I know the business will be good (ie: sunny weekends, & Christmas weekend), I make 40 – 50 slices, & they still go.
Because of this, I briefly debated wether to share this recipe online like this, but…, what the heck, I’ve got enough ‘regulars’ devoted to mine, & it’s competitively priced. Even if someone do a copycat, I’m confident that it won’t affect my sales!

The history of Brownies:

Obviously, the name comes from the colour of this cookie/ cake. The origins, on the otherhand, is uncertain – but folklore has it that it was created by accident by a careless cook who’d forgotten to add baking powder to the chocolate cake. (Many origins of cakes are invented by careless cooks! Tarte Tatin was also created similarly.)

The first brownie recipe was published by Fannie Merrit Farmer in 1896, which calls for a nut tobe embedded in the centre. All early brownies contained chopped nuts too.


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These brownies are ‘seriously’ the BEST. I can assure you. Wanna know why? Because it’s got plenty of delicious nuts (pistachio, walnuts, hazelnuts, pecans) in them, & it is double chocolatey, as it uses both cocoa & solid chocolates in the recipe – which is unusual, when most recipes call for just ‘either or’.

Texture: moist, dense & fudgy.
Difficulty: easy as pie.

230g Butter, roughly cubed
310g Sugar
(Granulated or Castor)
200g Whole eggs (approximately four) whisked up
230g DARK Chocolate
– in small pellet form or chopped finely so it melts quickly (very important)
140g Flour
40g Cocoa Powder

200g of nuts of your choice (pistachio, walnuts, hazelnuts, pecans – You can use just one type or use all four types like I do. They add different crunchy textures to every fudgy bite, which makes the brownie interesting til the last bite)

20cm square baking tin


a. Butter the baking tin. Then line the bottom & the sides with baking paper.

b. Sift together the flour & the cocoa powder.

c. Have the chocolates ready in a large mixing bowl.

d. Leave aside some nuts to decorate the surface of the brownies with (in my opinion, walnuts look best).

e. Preheat oven to 180 degrees.



1. Melt the butter completely in a large pot.
2. Add the sugar. Dissolve.
3. In a separate mixing bowl mix the solid chocolates & eggs (make sure to mix well).

4. Pour the piping hot mixture (from 2) over the chocolates/eggs in a bowl. Mix quickly & thoroughly – make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).

5. Spatula in the flour & the cocoa powder. Mix until no traces of flour can be seen.
6. Mix in the nuts. (Make sure you leave some aside for decorating the top with).
7. Pour the mixture in to the prepared tin.
8. Evenly decorate some more nuts on the top surface.
(Make sure each slice would have a decorative nut)
9. Bake in the oven (that has been pre-heated to 180 degrees) for 18 to 22 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny & has cracked. The centre of the brownie shoudn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie!
10. Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a WHOLE DAY to rest – I can promise you, it’ll taste better tenfold.


Brownies recipe explained in image sequence.


This recipe is versatile – instead of nuts, you can put pretty much anything in there – like dried fruit such as dried cherries, or fresh fruits like raspberry. Baking is meant to be fun & so don’t go out-of-your-way to buy the nuts if you haven’t got it (as nuts can be expensive). Use whatever that is in your store cupboard & experiment! like, be creative with sliced almonds & spell a letter on the surface!


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  1. Those brownies look outta this world Tamami!
    I’ve just returned home from an hour in the gym and would kill (had I the energy spare), for a slab of that brown joy right now. I don’t suppose you home deliveries……? Love to all

    Comment by martyn - March 5, 2007 9:59 pm

  2. I’m missing a ‘do’ there. please forgive me.

    Comment by martyn - March 5, 2007 10:00 pm

  3. Giggle…! Oh my dearest Martyn!! How we miss your humour & company… Promise us you’d visit soon, alright?! Love, t xxx

    Comment by Tamami - March 5, 2007 10:05 pm

  4. Thanks for the kind words Tamami. You truly are as sweet as your creations (does Dirk read this?) :0 Hi Dirk (the boyfriend)
    It would be a joy to experince your boundless hospitality once more, so consider your invitation accepted. x

    Comment by martyn - March 5, 2007 10:26 pm

  5. T,
    No call again from you or Claire this week so I thought I’d try your recipe out to see me through next week. (Don’t worry I’m not about to stop being a customer!) I made a cherry and macadamia nut version which were good. . . but not quiet great.
    I had them in the oven for 25mins but I think they were a bit over done. I have a fan oven, maybe this is why?

    Comment by Barny - March 18, 2007 7:56 pm

  6. Hi there barny!
    Yeah, last Saturday was fantastic in terms of sales & sold out no problem! Ofcourse, I’d be calling you if there were any…

    Cherry & macademia nut combo sounds tasty!!

    Once, my brownies & cakes used to be over-done, because my old oven was not precise with the temperature – ie; I’d set it at 180 degrees, but inside it is 190… Since then, I bought an oven thermometer , and have figured out what exactly my oven temperature is inside. So maybe I can suggest you get one too?

    My stupid old oven also had ‘heat-spots’, & would be hotter in just one end of the oven… which cause my cakes to brown more on just that side… it is very annoying…

    It shouldn’t be a problem wether it is a fan oven I think – mine is also a fan oven too!

    Good Luck with your next batch!

    Comment by Tamami - March 18, 2007 9:50 pm

  7. Hi Tamami

    Thanks you so much for sharing your brownie recipe. I used to have a fantastic recipie a few years back, but then I lost it and I’ve been trying to find a replacement one ever since, and I think yours just about fits the bill. I made some almond brownies at the weekend, and they are so yummy :-)

    I also have a problem with oven temperature and keep forgetting to buy myself an oven thermometer. Can you imagine, the oven in our house doesn’t even have all the usual temperature markings on the dial, just 175 and then it jumps to 200, and then 225! So I have to guess where to set it each time, it’s a bit hit and miss!


    Comment by Kate - March 21, 2007 5:09 pm

  8. Hi Kate! Thanks for trying the recipe! I’m glad you liked it. Yeah, getting the temperature right in the oven is pretty much the most vital part of the baking process – if you wanna see the fruits of your labour – so it really is important to get an oven thermometer!
    It takes the guessing out!

    Comment by Tamami - March 21, 2007 6:15 pm

  9. Hi Tamami,
    I’m a newcomer to your blog and I love that you are sharing your tried and true recipes. I’m a baker (muffins mainly) in my hometown in Ireland and when I started a blog I was unsure about posting my recipes too. But I figured if someone wanted to get up half an hour before they went to bed to bake for a living then they have my blessing.
    Looking forward to future posts!

    Comment by Laura - March 26, 2007 7:54 pm

  10. Hello Laura!! Wow, thank you for visiting my blog! It’s nice to get a fellow foodie blogger to comment here! I’ve visited your blog & it seems like we have many other things in common too – like doing small scale catering business aswell as being a mummy. – Good luck!!

    Comment by tamami - March 26, 2007 8:21 pm

  11. Hello there! I just discovered your blog through the Delicious Days link and loved it! It is really amazing that you shared your perfected secret recipe. I love the fact that everything happens in just one pot. Cleaning up takes a lot of time. It is also very helpful that you provided step by step pictures. Many thanks again! I will stop by frequently…

    Comment by Cenk - March 27, 2007 10:29 pm

  12. Dear Cenk, thank you for your lovely words! I’ve just visited your site & noticed that you’ve included mine in your list of blogs!! Hey, thanks! And your swan choux pastry looks gorgeous – it’s something I’ve been meaning to try myself (I think it’ll look great on my stall), so it was a very interesting read indeed!

    Comment by Tamami - March 27, 2007 11:01 pm

  13. Hi Tamami,

    I found your recipe through The Guardian’s website – and it looks fab! I’m usually more of a Spicy Plum or Apple & Sultana Cake kinda gal but feel it’s time I went back to brownies! I’ll be popping to the shop to stock up on a variety of nuts, then will have all I need to give your recipe a try. Fingers crossed they’re at least nearly as good as yours!


    Comment by Katie - June 5, 2007 8:42 am

  14. Thank you Katie for your kind words! Good luck with the baking!

    Comment by Tamami - June 5, 2007 9:29 am

  15. I might just need to fly to England to try these! They look so yummy and have all my favorite nuts in them. London for a brownie? If people fly to California for an In-Out burger, I can fly for a brownie. :)

    Comment by Jerry - June 12, 2007 2:54 pm

  16. Hi ya Jerry. thanx! I’m glad a proffesional photographer like youself think that my brownies look good in my picture. I’m so crap at photography, I worry that I’m not doing these brownies any justice…! If only these brownies had wings, to fly to you in the States, so that you can take a picture instead of me!

    Comment by tamami - June 12, 2007 6:38 pm

  17. Great looking brownies there and I believe must be yummy too! Can’t wait to bake the brownies myself. Thank you for sharing the recipe.

    Comment by Sharon - October 23, 2007 1:09 pm

  18. Hi there Sharon! Thanks!

    Comment by tamami - October 23, 2007 10:06 pm

  19. Hi Tamami,

    I’ve tried this brownie recipe many times and it never fails to impress others and myself with the gooey texture! Really fudgey! my kinda thing:)
    The only thing that happens all the time is that even after leaving the baked brownies to rest for the whole day, the centre comes out as very soft and seems uncooked. Is it supposed to be like that?


    Comment by joanne - October 26, 2007 2:09 pm

  20. Hi Joanne! Thanks for trying out the recipe!
    – About the centre being uncooked – I can only guess, since I’m not there with you to see – but could it be that you are making a thick brownie?? The best thickness I find is about 2cm… Or what about pre-heating the oven prior to baking??… I hope this is any help at all… let me kn0w if not, and I’ll try to think abit more!! ;-)

    Comment by tamami - October 26, 2007 5:33 pm

  21. Hi Tamami, I’ve been a silent reader of your blog…. enjoying all your bakes virtually! A pity that I’m half a globe away :D

    Kudos to you for being such a nice and generous lady who share your very detailed recipes even though you are selling your bakes! I’m just a novice baker so hope to learn more from you!


    Comment by Cindy - November 14, 2007 3:45 am

  22. Hey Cindy! thanks! And thanks for writing a comment! I never really know who reads my blog, so it’s always nice to hear from the readers!

    Comment by tamami - November 14, 2007 6:16 pm

  23. hi Tamimi,

    Don’t worry about copycats, they existed but tastes would be different!

    I have friends & relatives who asked me for recipes after tasting my cooking but they always returned to me saying it’s not the same as mine even when I gave the recipes in detail plus tips & tricks… WHY? well, I think the simplest answer is.. LOVE…

    It’s your own creations/adaptations and the hours of sadness, headaches,tiredness, sleepless even, you poured in to achieve the end results. All those mixes turned to Love that you put into your baking! Copycats can’t achieve that… :-) So, never think that you will loose customers. I can tell you that you will gain more instead!

    arigato gozaimashita for sharing the recipes!

    Take care!

    Comment by pixen - February 5, 2008 11:20 pm

  24. Hello Pixen!
    Thank you for your lovely comment.
    I know what you mean by foods turning out differently even though from the same recipe! Aswell as “love” for it, I think it’s also got to do with how often you’ve been making it – I really think my ‘flour-less chocolate cake’ (for example) tastes different from 2 years ago!

    Comment by tamami - February 6, 2008 9:22 pm

  25. Hello sweetie just wanna thank you for keeping this amazing Blog!

    Im Brazilian have lived in London and now back to Brazil growing Cocoa Beans and now producing organiz cocoa powder so will try your brownie recipe with my own “chocolate”!

    Next time Im in London will give you some of my cocoa raw beans and also powder so you can try on your delicious recipes!!

    Take care all my love to you


    Comment by Lethi - January 20, 2009 5:44 pm

  26. Hello Lethi!
    Wow, thank you! You’re growing cacao?! I would LOVE some raw beans & powder next time you’re in London please! What grade cacao bean are you growing? (ie: Criollo?)
    Good luck with the plantation & let me know how the brownies went.

    Comment by tamami - January 20, 2009 9:30 pm

  27. Hi! Made these yesterday morning, for company dinner last night… guests and husband were moaning with delight! (I was secretly scarfing down all the crumbs in the kitchen…)

    Comment by DLAOKC - January 26, 2009 8:32 pm

  28. Hello DLAOKC! Yesss! Thanks for the lovely report!

    Comment by tamami - January 27, 2009 2:59 pm

  29. Wow…. thanks so much for sharing this recipe. I have just discovered your blog via Chocolate & Zucchini (I think) and I made these amazing brownies last night… I will never need another brownie recipe. Rave reviews all around!! Next time I’m in London I will make a point of coming by your stall and trying your version, must be better although that’s hard to imagine.

    Comment by Michelle - January 28, 2009 9:43 pm

  30. Hello Michelle, WOW! thanks for trying my recipe. I’m glad it went down well! Hope to see you in London one day!

    Comment by tamami - January 29, 2009 9:23 am

  31. Thank you SO much for sharing the recipe. Like Michelle, I also found your blog (and by extension the recipe) through Chocolate + Zucchini. I made these brownies for the Super Bowl yesterday and they are fabulous! Thankfully, there are leftovers, which I am now dreaming of as I sit at work. I look forward to stopping by your stall whenever I may be in London. Thanks again.

    Comment by Lara - February 2, 2009 5:51 pm

  32. No problem Lara!
    I’m glad they turned out good!!

    Comment by tamami - February 4, 2009 9:19 am

  33. I’m not allowed to eat brownies– the perfect food, but I can enjoy them with my eyes. They’re absolutely heavenly! Thank you for sharing your recipe. I look forward to reading your blog.
    Sara from Berkeley, California

    Comment by Sara - February 7, 2009 3:21 pm

  34. So, my son has “requested” your brownies, but living in the United States, your grams are tough for me…
    Could you convert them to to cups/tsp?

    Comment by Mardi - February 8, 2009 12:54 am

  35. Hello Mardi,
    I’m the complete opposite – cups are tough for me – so I’m afraid I can’t help you… – sorry!! Try online converters. xx

    Comment by tamami - February 8, 2009 8:39 am

  36. Sara, Thank you for your kind words! I look forward to hearing from you again! xx

    Comment by tamami - February 8, 2009 8:41 am

  37. Hi,

    Just a quick note to say that I made these brownies for a weekend with some friends, and they were absolutely delicious (proof: they were gone in no time). Thanks for sharing this recipe! My wife and I will be in London at the end of the month, and broadway market is on our list of things to visit…

    Comment by Steven - February 9, 2009 11:51 am

  38. Hello Steven, I’m so glad it turned out well! Hope to see you at the market then!!

    Comment by tamami - February 9, 2009 6:07 pm

  39. Thank you for sharing the recipe! I’m a student and made this for a party, and my friends loved it! I’m baking for the first time, and am really grateful that the recipe turned out so well. Thank you!

    Comment by esther - February 15, 2009 6:08 pm

  40. Hello Esther! Thanx for reporting back!! xx

    Comment by tamami - February 15, 2009 6:30 pm

  41. Thanks for a wonderful recipe! I made the brownies last sunday, and shared them with my coworkers in the office on monday – they all raved about it and it was gone by the end of the day. This is by far my favourite chocolate cake recipe! Thank you.

    Comment by Agnes - February 24, 2009 10:00 am

  42. Hello Agnes, Thank you for reporting back! You won’t believe how happy I get when I receive great comments like this!!! xx

    Comment by tamami - February 24, 2009 6:39 pm

  43. I wanted to thank you very much for sharing this delicious recipe! I am studying for exams right now and these brownies helped me through times of frustration :) My co-students felt the same I think, as the brownies were gone in one session.
    By the way your blog is very nice also and I hope that one day I will visit London and your stall of course!
    All the best from Germany

    Comment by muraka - February 28, 2009 12:30 am

  44. Hello Muraka, I’m glad to be of help! All the best with your exams! xx

    Comment by tamami - February 28, 2009 1:15 am

  45. Hi, it was nice to meet you in person last saturday. And both the chocolate and raspberry tarts were delicious! We ate them at the train (Eurostar) back home, a great way to say goodbye to London…

    Comment by Steven - March 2, 2009 12:37 pm

  46. Hello Steven! Wow! Thank you for visiting the market – hope you enjoyed it!

    Comment by tamami - March 2, 2009 12:57 pm

  47. Hello Tamami,

    I just tried your Luxury Brownies Recipe and I used cashew nut as it is easy to find in Thailand. Also, i substitute It turned out AWESOME! Everybody in my family loves it too. Will defenitely try baking another batch with macadamia and raisin. Thank you so much for sharing this lovely recipe!

    Comment by Nunu - March 4, 2009 6:30 am

  48. Thanks Nunu! MMMM, raisins sounds good! What about if it was soaked in Rum first? I thought of that because I sometimes make rum-soaked raisin truffles. Just an idea…

    Comment by Tamami - March 4, 2009 10:20 am

  49. Dear Tamami,
    I absolutely love your blog. Thank you so much for sharing your recipes. I made your brownies earlier this week, and I have to say that they were amazing. They look great with the different nuts (in the past I would just have used one kind, but you have definately convinced me that a mix is better). I have posted the recipe on my food blog with a link to your brownie post. I hope that is ok. Have a look here http://foodfanatic.wordpress.com/2009/03/12/verdens-bedste-brownies/ if you want to see the picture of them (the text is all in Danish). I will definately be stopping by your stall next time I’m in London.

    Ps. I changed the recipe a tiny bit putting a little of the chocolate into the butter and suger mixture to cool it of a bit before adding the eggs. Is there a particular reason for you adding the egg first? (just checking if I am missing out on something)

    Comment by Foodfanatic - March 14, 2009 6:18 pm

  50. Hi thanks for your recipe have been buying my brownies from my local butcher he buys them from a lady who makes them lord are they yummy big chunks of white chocolate dark chocolate have tried making them but a bit of a flop going to try your recipe do I use self raising flour please

    Comment by Jane - March 15, 2009 8:02 pm

  51. Hello Jane. Your butcher sells brownies!? Wow, that’s pretty unusual! :|) Please use plain flour – & good luck with your baking!

    Comment by Tamami - March 15, 2009 9:18 pm

  52. Oh, these are sooo good! I made 1,5 the batch, but using only 250g butter altogether (I feared I’d get greasy brownies again as with other recipes). I ran out of cocoa powder when making, so I used drinking chocolate from Bonnat for the missing amount. I had a handfull of each pistacios, almonds, hazelnuts and walnuts – turned out to be the perfect combination! I was afraid of adding the eggs to the hot butter-sugar mixture, so I added the eggs after combining with the chocolate. Because of my experimantation, I hope I will be able to reproduce these again, because they’re the best brownies ever!
    Thanks for sharing your secret recipes! ;-)

    Comment by Janka - March 19, 2009 1:22 pm

  53. Wow Janka, this is so amazing! thank you back to you!!!

    Comment by Tamami - March 19, 2009 8:28 pm

  54. Hello Foodfanatic, I’m so sorry, your comment got stuck in my “approval panel”, as it contained a web-link. I get so many spams that I don’t allow link-y comments to pass through!
    Anyway, thanks for your lovely comment. To answer your question, it was to heat through the eggs. But you know, so many of you are adding it later, I think it is slowly making me shift my camp to that methodology too! :)

    Comment by tamami - March 24, 2009 12:39 am

  55. Hi there,
    I’m a South African and i just dicovered your blog by accident really but i will chcking again. The brownies look yummo!!!!!

    Happy baking


    Comment by CHARMAINE - April 2, 2009 5:30 am

  56. Thanks Charmaine! I like ‘yummo’!! ;)

    Comment by Tamami - April 2, 2009 6:16 pm

  57. Hi Tamami!
    Thank you soooo much for this recipe, it’ s the best ever!!! I reduced the amount of sugar (200 g.) and I decorated the surface with walnuts and a few chocolate chunks as well. It was absolutely perfect! I will never try another brownie recipe again, this is the one!…

    Comment by Dimitra - April 6, 2009 6:37 am

  58. Hello Dimitra, wow, with choc-chunks?! That brownie of yours sounds ultra chocolatey!! ;)

    Comment by tamami - April 6, 2009 10:55 pm

  59. I love your site and this recipe.

    Comment by joumana accad - May 1, 2009 11:46 pm

  60. Thanks Joumana accad!

    Comment by Tamami - May 2, 2009 10:08 pm

  61. Hallo Tamami,

    Ages ago I go, I made your fantastic brownies for a go at a summer market here in Australia and I said I would let you know how it went! Well, I was so proud of all the cakes and they just looked beautiful but I only made $30 for all my work (12 hours of baking) ! The market I was at was the wrong one I think….. they were all bargain hunters and didn’t seem interested in the luscious ingredients of the brownies…. having said that they did sell OK! I had a lovely time giving them away to my friends afterwards though. Thank you so much for that recipe and your help…. I will try again sometime! Tamsin

    Comment by Tamsin - May 3, 2009 9:45 am

  62. Hi Tamsin!
    Thanks for getting back to me! Sorry to hear the sales wasn’t great… I remember my sales wasn’t great for a while in the beginning too… Anyway, the point is, you’ve done it! And I am so happy that you did! Take care, & hope to hear from you again, Tamami

    Comment by tamami - May 4, 2009 9:46 am

  63. Hi Tamami!

    I was craving for brownies and googled for a recipe…and found yours–I just had to try it!! :) Baked it last night (without nuts) and I must say that the recipe is a definite keeper…and you’re right…the brownies DO taste better after a day!! :)

    Thanks so much for sharing this wonderful recipe! Wish I was in London cos I’d love to drop by and say hi and buy your delicious cakes!!!

    Oh, and I’m loving your site:)


    Comment by Mari - May 30, 2009 4:49 am

  64. Hello Mari, thank you for reporting back!!! It’s so awesome to know that my recipe is such a hit! xx

    Comment by tamami - May 31, 2009 10:23 pm

  65. Nice photos and brownie. Thanks.

    Comment by Ugur Samsa - RecipesTR - September 9, 2009 12:11 pm

  66. Pleasure Ugar!!!!

    Comment by tamami - September 9, 2009 4:55 pm

  67. That was really fabulous and great to note how you have shared the guarded secret of this wonderful recipe, now i knew why it looks so delicious, thank you very much for sharing the recipe and the little known secret too.

    Comment by recipejohn - November 13, 2009 5:36 am

  68. Hello from Mauritius where your secret recipe has been tried with such success!! Thanks for sharing it with all of us. It seems that my 16 squares were more chunky than yours, and I did use a 20 cm square mould! But so delicious, never mind…. If I may, I would like to ask you a question about prices, could you help me for a sale at a friend’s house next Thursday? How many time do you multiply the cost price(ingredients), by 2 or 3? For profit, electricity, ….We are 7 artists girls selling their owns creations: bags, lamps, jewelery, and……for me: cakes of course!!! A good experience…..Thanks for your blog and precious notes.

    Comment by Marie-Laetitia - November 13, 2009 7:14 am

  69. Hello Recipejohn, noo problem!
    Marie-Laetitia, thank you for leaving a message. About pricing, I think it really depends on where you are based, & who your target audience is – for example, I could probably put up the price if I were selling in a posh part of London, y’know? I guess, just go with your instincts, think about how much you’d like to pay for one. Also, sometimes, pricing it cheap to attract customers can be the solution, & then sell more that way… Anyway, good luck!

    Comment by tamami - November 14, 2009 1:12 am

  70. Hi Tatami,

    I am going to try out your brownie recipe today. Will keep you posted on how it turns out.


    P.S. I am coming to look for your stall when in London next April! :-) Can’t wait to try out the goodies.

    Comment by Ann Jebaratnam - November 23, 2009 3:27 am

  71. Hello Ann! Do let me know how the brownies turned out! ;)
    And I look forward to meeting you next April!
    All the best, t x

    Comment by tamami - November 23, 2009 10:44 am

  72. Hi,

    I tried it today. I made one mistake. I whisked the eggs before pouring it in. I think I whisked it slightly TOO much. The brownies are delicious, but have a lighter, cake-like texture.
    Okay okay, so I cut a tiny piece as soon as it got cold, so I could taste it. :-)
    Anyway… lesson learnt. Next time I won’t whisk the eggs before adding it into the mixture.
    I will make it again for a Bridal Shower on the 28th. Will let you know how the second attempt turns out.
    Thanks for this!

    Comment by Ann Jebaratnam - November 25, 2009 11:50 am

  73. Hello Ann! Oh! You did it right – you are supposed to whisk the eggs! I’m sorry if my recipe was vague…! I’m glad you liked it! Good luck with the bridal shower! Xx And remember it tastes better when baked a day in advance, and very slightly under cooked for the gooey-ness!!

    Comment by tamami - November 25, 2009 4:27 pm

  74. Hi, I loved my second attempt brownies. I didn’t whisk the eggs at all beforehand. I just put it into the butter/sugar/choc mixture and mixed it in like crazy. It yielded a slightly more dense and gooey texture. The girls loved it! It got eaten very fast. I used Valrhona chocolate for this and the smell during baking was WOW. Yes, this time I was a good girl and didn’t touch the thing for a whole 24 hours. :-) The next recipe on my list to try from your website is the Macarons. I didn’t get the ‘foot’ during my last 2 attempts. We’ll see if I am up to making them before the year is out. Otherwise I’ll just have to wait till April when I visit.
    Merry Christmas and a Happy New Year to you and your family!

    Comment by Ann Jebaratnam - December 12, 2009 7:02 am

  75. Hi Ann, I’m so glad the brownies went down well with your girls! – The macarons: the ‘feet’ is so tricky… It took me many many attempts to perfect it! Good luck with it, & please don’t worry if it doesn’t come out with feet, it’ll still taste like macarons! Mmm…

    Comment by tamami - December 12, 2009 10:32 pm

  76. Bonjour Tamami,

    j’adore ton site! Continues ton beau travail. Is it possible to have your banana bread recipe because it looked so yummy on the pictures, merci. Joyeux Noel et Bonne Année à toi et à toute ta famille!!!

    Comment by Diem - December 19, 2009 8:20 pm

  77. Re-bonjour,

    I forgot to specify it’s your caramelized banana cake that I would LOVE to have.
    How do you caramalize your bananas, with sugar and butter? Do you put them on the bottom of your cake pan and do you put some inside the batter as well? Sorry, my english writting is horrible. Merci!!!

    Comment by Diem - December 19, 2009 9:38 pm

  78. Hello Diem,
    RE: Banana cake recipe, you simply caramelize some bananas (split lengthways), align them beautifully on the bottom of the pan like you say (leave aside some to incoporate in the cake batter). Then just get a pound cake recipe. When it’s out of the oven, turn it out while it is hot! That’s it! – Good luck!!

    Comment by tamami - December 20, 2009 10:54 pm

  79. Hi Tamami,

    Happy New Year!
    I will be in London from 10 – 26 April, so I am definitely coming to visit you at the Market.
    My boss LOVES my first attempt using your brownie recipe – the one where I thought I over-whisked the eggs – which goes to show how different everyones tastebuds are!
    I found a book by a pastry chef named Hisako Ogita for the macarons. My first attempt in 2010… and they turned out perfectly albeit very sugary. The lovely little ‘pied’ came out on ALL of the macarons in that batch. I cannot explain the joy I felt when I saw them. :-) Her recipe is a little different from yours, but the technique is similar. Today I will attempt chocolate macarons. I’ve adjusted the sugar a little, so hope it will turn out.
    Thank you so much for your blog. I will drop you a note just before I come to London.


    Comment by Ann Jebaratnam - January 12, 2010 12:49 am

  80. Hello Ann! How exciting that you are coming to London! Where are you coming from if you don’t mind me asking?? – It’ll be great to see you if you can make it to the Market! – I’ll definitely be working in April! But please do drop me a message when you know which weekend, so that I’ll double make sure that I be there!!

    Comment by tamami - January 12, 2010 1:11 am

  81. Hi,

    I will be coming from Malaysia. That’s where I live. It’s my first time in your part of the world though! I travel quite a bit but it’s usually just around the region i.e. Bali, Singapore, Australia, Bangkok… but this will be my first trip to the West. :-)
    I should be popping by either on 10 April or 17 April, but will confirm with you closer to the date.

    Comment by Ann Jebaratnam - January 14, 2010 1:08 am

  82. Wow! Malaysia!!

    You’ll love Europe, I’m sure!! I’ll look forward to meeting you! xx

    Comment by tamami - January 14, 2010 5:24 pm

  83. Okay, nearly 3 years later I finally got round to making these – and I swear I will never use another brownie recipe again. They are AMAZING! I made them for two different parties in 8 days and both times there wasn’t a crumb left. The first time I did them with mixed nuts (almonds, hazelnuts, pecans and brazil nuts) and the second time I did them with walnuts and dried cherries, which I think is my favourite.

    I did them in a glass dish and they turned out fine – I just lowered the temperature to 170C/325F and baked them 35 minutes.

    Thank you again for being so generous as to post the recipe – since I can’t pop over to Broadway Market anymore, it’s nice to be able to recreate one of your cakes over here! xx

    Comment by Rachel - February 7, 2010 11:49 pm

  84. Hi Rachel!! Wowww! Thank you for trying the recipe!! (I also think the walnuts & dried cherries combo would taste good!) After 35 minutes, was it still moist? xx

    Comment by tamami - February 8, 2010 12:42 pm

  85. Yes, after 35 minutes (in a glass dish) they were moist and fudgy, just the way I remember the ones from your stall!

    Comment by Rachel - February 8, 2010 5:14 pm

  86. yesss! nice one Rach! xx

    Comment by tamami - February 8, 2010 6:21 pm

  87. I just tried the recipe and it’s WAY too much butter, pretty much ruined the consistency. Were you aware that your recipe, meant for a single 8″ x 8″ pan, calls for an entire cup of butter?

    I’ll try again with half the butter next time. Thanks for posting your secret recipe!

    Comment by Angela S - March 15, 2010 2:15 am

  88. Hello Angela S.
    Sorry to hear your brownies did not turn out the way you’d wanted it to. I mean this not in a bad way, but I think it best if you try to look for another brownie recipe elsewhere than going about changing the amount of butter for this one, as the careful balance of ingredients will change, & I’m afraid you’d get another bad result! Good luck nevertheless! Happy Baking!

    Comment by tamami - March 16, 2010 1:07 pm

  89. Hello Steven! Wow! Thank you sharing recipe of BROWNIES

    Comment by Web Designing, web designers, seo Hyderanad - April 30, 2010 8:31 am

  90. Hi Tamami,

    How have you been? I must say that your brownie recipe is really the best for me. I’ve made it quite a few times already and it always turns out well.
    Why am I saying this? Last night I tried a new brownie recipe and I’m not too pleased with it. It’s TOO fudgy and soft, even after 1 hour in the oven. Maybe it’s something to do with the shards of chocolate you add in. The chocolate flavour is overwhelming!
    So thanks for this. For me, it’s either your brownie recipe or Alice Medrich’s Best Cocoa Brownies which I will stick to from now on.

    Comment by Ann Jebaratnam - July 14, 2010 12:10 am

  91. Wow~
    This one looks really gorgeous!
    And, I will definitely give it a try some day.
    Thanks for post!!!

    Comment by Yaping - July 14, 2010 7:06 am

  92. Ann, wowwww! That’s so coooool! Thank you for this! I’m so glad you like this recipe when there are so many brownie recipes out there! Thank you for your feedback, it is very important for me! xx
    Yaping, please do give it a try one day!! xx

    Comment by tamami - July 14, 2010 12:27 pm

  93. Thanks for sharing your secret recipe. They look amazing.

    Comment by financial spreadbetting - August 1, 2010 6:53 am

  94. Thank you Financial spreadbetting!

    Comment by tamami - August 1, 2010 7:10 pm

  95. Hello,
    I said hello at the market today and told you that I’ve tried making your wonderful brownie recipe, I was kicking myself that I hadn’t realised you had a stall at Broadway Market and had just spent all my money on another stall : ( but I will be back to try out the original (and best) brownies another weekend as well as the the other beautiful creations I saw you had today. And again thank you for sharing a totally legendary recipe which has become a regular part of my repertoire – every time I make them they are perfect, delicious and last about 4 minutes!
    Sarah xo

    Comment by Sarah - August 28, 2010 3:24 pm

  96. Hello Sarah! Thank you for coming up & saying hi – it was wonderful talking with you! – Also, you have a wonderful sense of style going with your interior design! If only I had loads of money, I’d get you to work on my place…! Take care, t xx

    Comment by tamami - August 30, 2010 1:56 pm

  97. how long do your brownies stay fresh for? how do you manage to bake such beautiful products that they last for the market, or do you bake all through the Friday night

    Comment by Eithne - September 23, 2010 6:43 pm

  98. Hello Eithne,
    I bake them on Friday morning! – I haven’t test-drived how long they last for though… (it tends to get eaten fast in our household!) Sorry that I’m not much of a help… Happy Baking! x

    Comment by tamami - September 24, 2010 1:34 am

  99. Hi again! It’s me the girl from Indonesia who failed your lemon drizzle cake twice last year(and still a bit traumatized with any genoise recipe). Today I baked this brownies, although I have to admit that I reduce the butter a bit(I used 200gr), and reduce almost half of the sugar(I use 180gr). I love bitter-ish brownies(yes I’m a weirdo) and replace 10gr of the flour with 10gr of cacao powder. It turns out great, almost like a dark chocolate in brownies form. I use walnut, sun flower seeds and chopped almond. My sister detest the nut(but who cares?!! I’m the one who does all the works *grins*). Btw my top is shiny but never cracked(is it because my ancient oven heat only come from bottom?)

    ps: Sorry for being an obnoxious girl, changing your recipe here and there.

    Comment by Joy - October 2, 2010 1:34 pm

  100. Hello Joy!! Sunflower seeds!! Yum! That is a really great idea!! (I might steal that idea off you!!)
    I’m so glad that you liked your brownies. – I think reducing the ingredients here & there is okay, but perhaps reducing the sugar by almost a half is a bit too adventurous, because sugar, aswell as giving it sweetness, has an important role in coating the air in eggs, or to add volume, to make the cake tender, or to even preserve in some cases! But then again, these roles are not that vital in a brownie I guess, it is mostly for sponge.
    Joy, thank you for commenting here – THIS is the 100th comment on this post! Can you believe it?! SO FANTASTIC!! Who’d have thought I’ll ever reach the 100 mark! Thank you thank you thank you!!

    Comment by tamami - October 3, 2010 4:05 pm

  101. […] sehen die Brownies frisch und noch warm aus:Für das Rezept muss ich Euch an Coco weiterverweisen; ich habe ihr Rezept bis ins letzte Detail nachgebacken – nur etwas weniger […]

    Pingback by Die ultimativen Brownies | küchenzeilen - November 28, 2010 7:42 pm

  102. Küchenzeilen – thank you for the write up!!!! All the best, t xxx

    Comment by tamami - November 28, 2010 8:09 pm

  103. […] jeg disse brownies sammen med en kugle vanilieis. Jeg faldt over opskriften pÃ¥ madbloggen Coco&Me skrevet af en kvinde, som har en kagebod pÃ¥ et marked i London. Det er en fantastisk opskrift, […]

    Pingback by Opskrift på verdens bedste brownies | foodfanatics opskrifter - December 11, 2010 2:34 pm

  104. Thank you for the mention Foodfanatic!! All the best, t xx

    Comment by tamami - December 13, 2010 5:48 pm

  105. Dear Tamami
    I am from India who chanced upon your blog from somebody else’e blog. and it was your brownie page. I had been thinking to bake my first brownies ever and searching blogs for long long time. but when i read your recipe, i was so convinced that i need not look further. and i baked them yesterday as a hostess gift. and what a marvel to start new year with! they were (yes, they are finished!!) truly luxurious! believe me i had hard time saving them from my hubby who declared them to be the best brownie he ever had! Gosh, i couldnt stay off without saying “thank you!”. Yours is now in my list of “favorite blogs” and im soon coming back for more.

    Lots of love and happy new year!

    Comment by pooja - January 2, 2011 4:23 pm

  106. Pooja, wow!!!!!!!!!!!!!!! What a lovely comment to receive in the beginning of the year!!!!!!!!!! Thank you from the bottom of my heart!!!!!!!!!! Hope to hear from you more!! All the best! t xx

    Comment by tamami - January 2, 2011 6:03 pm

  107. Tried your brownies out last night they were gorgeous. Just wondering mine were really gooey in the centre the kids loved them but I wasn’t sure if that was the way they should have been To what consistency do you whisk the eggs?
    Thanks again for a great recipe Denise South Africa

    Comment by Denise - February 22, 2011 5:56 am

  108. Hello Denise from South Africa!!
    Thank you for trying the recipe! I think it shouldn’t come out too gooey… then again not completely cooked like a sponge either… It might be that you ought to leave it in the oven a little longer? If you like the taste, it may be worthwhile doing it once more but with longer period in the oven to test what’s best for you?

    Comment by tamami - February 22, 2011 9:05 am

  109. Yesterday I tried your ” luxury” brownie. D…E…L…I…C…I…O…U…S…!!!! I have tryed other recipes, but these brownies are fantastic… Thanks for post this “takara-mono”. Sao Paulo, Brazil, 21 Celsius.

    Comment by meire - March 7, 2011 7:13 pm

  110. Totemo oishikatta desu!!!! Tamami-san, arigatou gozaimasu!

    Comment by meire - March 9, 2011 11:45 pm

  111. Kochirakoso arigatou gozaimasu~!!!!

    Comment by tamami - March 10, 2011 12:38 am

  112. […] Nachtisch gab es Schwarzwälder Brownies im Glas. Dazu habe ich mittags ein halbes Brownierezept gemacht und in 6 kleinen ehemaligen Marmeladengläsern gebacken (15 Minuten bei 160 Grad Umluft). […]

    Pingback by Essen für Freunde: Brownies im Glas | küchenzeilen - March 13, 2011 8:03 pm

  113. Thank you for linking to this blog!!

    Comment by tamami - March 13, 2011 11:40 pm

  114. Hi,
    I recently chanced upon your website and was so excited to find your brownie recipe. I finally tried it yesterday but am unsure if I got it right. I took it out of the oven after 18 minutes but I could see many bubbles on the surface bubbling away. I’m assuming it’s the butter, it looked like those you see in fizzy drinks . Is it suppose to be like that?
    Also, my brownie was quite crumbly ie it kindda falls apart easily and I need to eat it with a spoon. Where did I go wrong? sob sob
    the taste was great otherwise

    Comment by lynn - March 28, 2011 10:25 pm

  115. Lynn,
    Hm…, not quite sure why it is bubbling nor so crumbly… I wish I was there to see you do it! I guess there are several questions to send your way:
    – did you use the right tin size?
    – is your oven set at the right temperature? Is it precise? Did you preheat long enough?
    I’m so sorry I’m not much of a help, but in order for me to help, I really need to see how you are doing it…!

    Comment by tamami - March 29, 2011 11:37 am

  116. Lynn,
    Hm…, not quite sure why it is bubbling nor so crumbly… I wish I was there to see you do it! I guess there are several questions to send your way:
    – did you use the right tin size?
    – is your oven set at the right temperature? Is it precise? Did you preheat long enough?
    I’m so sorry I’m not much of a help, but in order for me to help, I really need to see how you are doing it…!

    Comment by tamami - March 29, 2011 11:37 am

  117. Hi again,
    Yep, I used a 20cm square tin. Maybe I will use a oven thermometer next time to see if that’s the problem. At first I thought there was a mistake with the amount of butter, as the bottom of the pan was very greasy (alot more than usual with other recipes). But I saw your reply to another comment that the measurements you provided are right. Do you think high humidity has something to do with this?

    Comment by Lynn - March 29, 2011 2:37 pm

  118. Hi Lynn!
    I see… Well, yes, try using an oven thermometer, & then let me know how it goes! As for humidity – do you mean the country you’re in is humid? It shouldn’t affect the recipe too much I think. – And by the way, yes, the baking paper does get greasy on the bottom! x

    Comment by tamami - March 29, 2011 2:47 pm

  119. thnak’s a lot for this great post

    Comment by recette tiramisu - April 14, 2011 3:06 pm

  120. pleasure!!! xx

    Comment by tamami - April 14, 2011 10:56 pm

  121. […] and a few of these are to be found on her blog. I’ve made her lemon drizzle cake and her brownies quite a few times: the recipes are very detailed, with captioned photographs  accompanying each […]

    Pingback by A great cooking blog for a gloomy day | East London Local - May 5, 2011 12:39 pm

  122. Excellent news it is actually. We’ve been waiting for this tips.

    Comment by Lessie Traves - May 11, 2011 9:50 pm

  123. thank you Lessie!

    Comment by tamami - May 14, 2011 3:01 am

  124. Dont quit running a blog now, I’ll be again for more of it, just had had to say thank you yet again!

    Comment by Casie Magnone - June 2, 2011 5:43 am

  125. Thank you Casie!!

    Comment by tamami - June 2, 2011 9:05 am

  126. こんにちは。いつもブログを楽しく読ませて頂いています。

    Comment by Aya - June 9, 2011 8:12 pm

  127. あやさん

    Comment by tamami - June 9, 2011 8:47 pm

  128. Its like you read my mind! You appear to know so much about this, like you wrote the book in it or something. I think that you could do with some pics to drive the message home a little bit, but other than that, this is excellent blog. An excellent read. I will certainly be back.

    Comment by towbar - June 20, 2011 10:30 am

  129. Towbar, thank you very much for your lovely comment!!

    Comment by tamami - June 20, 2011 1:10 pm

  130. Oh Tamami — these brownies are sumptuous. I have made so very many brownie recipes, and I do have my 0ld-school favorites (I think there’s room for many variations of favorite recipes, don’t you?) like my mom’s chewy ones made with brown sugar, cocoa powder, orange and Grand Marnier…but YOUR brownies were SUCH a hit this weekend.

    We had a holiday weekend (Independence Day here in New York) dinner with family, and I served these luscious brownies with a fresh homemade strawberry sorbet. Everyone loved the dessert so much — one guest claimed she couldn’t sleep (she’d eaten too many brownies, and the caffeine in the chocolate must have kept her up).

    I did what I always do with brownies — put half the batter in the pan with nuts, and half with no nuts but some extra chocolate chips, since my husband doesn’t like nuts. Worked out perfectly! The only glitch is that somehow mine were very shiny on the top, and I never got that dry crackly brownie crust. Dunno why — I pretty much followed orders (I mean directions ;D). Anyway, thanks so much — I can’t wait to make my next batch!

    Comment by Julie - July 5, 2011 11:03 am

  131. Julie,
    mmmm, brownies served with homemade strawberry sorbet… very wicked combo!!!! Nice one! Very interesting to know what others eat with brownies! Cheers for your feedback! And happy baking!! xx

    Comment by tamami - July 6, 2011 9:18 am

  132. dear Tamami, believe it or not i found out your site and brownie recipe yesterday and on the same day i tried your recipe as i’ve been on a find-the-best–brownie-recipe urge lately. i cut them this morning and tried them…. and oh me oh my…. i’m speechless…… wonderful!!!! amazing, delicious…. scrumptious. i made them with walnuts and hazelnuts….. and used good quality butter, chocolate and cocoa…. wow!!! i may as well have found the best recipe ever…. thanks a lot for sharing it!!!!!! all the best, Vasiliki, Cyprus xxx

    Comment by Vasiliki - October 1, 2011 7:51 am

  133. Vasiliki,
    Oh my, thank you for the amazing comment! I absolutely love getting great feedbacks like that!!! And from Cyprus too – I still get a buzz that this blog is being read in other countries, let alone anyone. So thank you for taking your time to comment! All the best, T xx

    Comment by Tamami - October 3, 2011 9:10 am

  134. […] find a recipe that can give me that same satisfaction.  I have come pretty close to finding it.  Coco and Me’s and Nigella Lawson’s are just the recipes to do the trick.  I tried both recipes and […]

    Pingback by Melt-in-your-mouth Brownies | Whisks & Chopsticks - October 16, 2011 6:13 pm

  135. Hello Tina! Thank you for linking up!! xx

    Comment by tamami - October 17, 2011 9:23 am

  136. Hi Tamami. You are welcomed. Your blog is an amazing wealth of how-to’s and great recipes. I have you in my blog roll too! :)

    Comment by Tina - October 18, 2011 2:14 am

  137. Tina, wow! thank you!! xx

    Comment by tamami - October 18, 2011 12:09 pm

  138. Dear Tatami,

    Your blog is very inspiring!

    I am trained in the Graphic Design field too but now I am teaching Art to secondary students in Malaysia.

    I took classes in making chocolates and started to get into it seriously. Over the net I learned doing truffles, and I am still learning.Also, like you, I send them as gifts to my friends.

    I found your blog very informative and your story very motivating. Thank you for sharing!

    Comment by Fadzillah - January 15, 2012 4:33 am

  139. Fadzillah, wow, that’s amazing that you teach art to children! That is a very good job, I’m sure it is very rewarding! Good luck with your chocolate making! It is also very rewarding! :) I’ll look forward to hearing from you often! All the best, T x

    Comment by tamami - January 16, 2012 12:03 pm

  140. Hi Tamami
    I love reading your blog and admire your drive and passion. Could tell from just looking at your baked goods how dedicated you are to your craft. Loved the taste of your luxury brownies and it was a great hit at dinner. Only thing was it was a bit too oozy in the middle when cut, although it was really firm when I took it out of the oven. No one seemed to mind though that some of the squares had to be eaten with a spoon cos the taste was awesome! Gonna try it again and bake it for a while more next time. Thanks for sharing! Wishing you a successful and exciting 2012! :)

    Comment by Rowena Haas - January 22, 2012 5:03 pm

  141. Rowena, wow, thank you very much for your kind message!!! THANK YOU!! I’m not sure why the inside was oozy… but I’m happy to hear that it went down well with your guests anyhow! ^^ Rowena, have the most amazing 2012, & I hope to hear from you again soon! Take care, T x

    Comment by tamami - January 22, 2012 9:54 pm

  142. Hi Tamami :)
    I’ve just stopped by but now…I could say I fall in love with your blog!!
    I’ve been searching for the best brownie recipe. Yours looks so perfect and I really wanna try it!
    btw, as I’m a new baker….I have some questions to ask.

    To have chocolate ready in a mixing bowl, do you mean doing the double boiling? and do I have to add some butter in??

    If I do the double boiling where I put butter, sugar, and chocolate together, will the result become different?? :)

    Thank you so much in advance >_<

    Comment by pat - February 2, 2012 12:15 pm

  143. Hi Pat!
    Wow, thank you for your kind message!
    – Regarding “have chocolate ready in a mixing bowl”, I just meant to just have some solid chocolates weighed out & placed in a bowl! There is no double-boiling involved, you just have to pour very hot melted butter+sugar mixture on top of the solid chocolate+eggs.
    – I hope I’m explaining alright, but please do message me back if there’s any more questions, I’d be more than happy to help you! – Happy baking! T x

    Comment by tamami - February 2, 2012 12:30 pm

  144. Thank you so much Tamami!!
    That’s so kind of you.
    I’m gonna bake it soon :)

    Comment by pat - February 3, 2012 2:32 pm

  145. Dear Tamami,

    How can i thank thee…let me count the ways :). I am known in my circles as the baking disaster queen. Add to that, most of the recipes I see on the net call for ingredients which are unheard of in India, where I stay.. so I end up substituting ingredients which add to the disaster quotient. I was so happy when I came across your site and this recipe yesterday…the process looked simple, the ingredients were all locally available. I just had to bake it today morning.
    Now, thanks to you and your generosity in sharing the recipe, I have had my first ever baking success. The brownies are out of this world..soft, moist..chocolate heaven. I cannot describe how happy you have made me, really!!. I made a small batch and its already over, I feel so proud. I am madly recommending your site to everyone who is asking me for the recipe. I meant to take it to office but there is none left :). If I can produce something this good, I cannot imagine how good yours would be. I will surely visit your stall next time I am in London. Btw, can you please let me know how long these will keep as I plan to bake a large batch tomorrow again?


    Comment by Poornima - February 9, 2012 7:52 am

  146. Poornima,
    How absolutely wonderful of you to report back about how this recipe was so successful for you!! Thank you very much!!! And how special that I helped you in a virtual way to bake! It makes me smile! – Regarding how long it keeps: I haven’t ever tried to leave it for so long, but I suppose it could last for 3 or 4 days if uncut & in air-tight container. – Good luck with your next batch! Happy baking days! T xx

    Comment by tamami - February 9, 2012 8:32 pm

  147. Hello, i have this amazing good chocolate that I use for brownies but it is big as a hole piece and would take me forever to chop it all down. Could I cut it into bigger pieces and melt it in microwave and then use it for the step 3?

    Thank you!

    Comment by Tonyah - February 13, 2012 10:14 pm

  148. Hello Tonyah. If the chocolate is in a block, unfortunately for you, you would still need to chop it to a pellet size for it to melt when the piping hot mixture is poured in on step 4. – The method you mention of melting it in microwave first: there is a danger of cooking the eggs by mistake when you add it to hot liquid chocolate…

    Comment by tamami - February 14, 2012 1:10 am

  149. I coudn’t wait for your answer and made it as following exactly your steps. Coudn’t wait to taste it. Unfortunately it didn’t get whit the shiny top that would crack.. What could have I done wrong, what is the secret with that shiny top that I love?

    Regards from Romania :)

    Comment by Tonyah - February 14, 2012 11:33 am

  150. Tonyah,
    oooh, how exciting that you’ve made it already! I hope it went well! (Remember to wait a whole day before eating it though! It’ll taste 10 times better!)
    About the shiny top: I must admit it’s a bit of a hit & miss for bakers – the way I get it is to make sure that the sugar & butter is truly melted before adding them to chocolate. That way, you’d get a very glossy looking mixture, which contributes to the shiny surface when baked.
    Thank you Tonyah for writing from Romania! It makes me smile that I’m able to (cyber) chat like this so internationally! The beautiful wonders of blogging once again…!

    Comment by Tamami - February 14, 2012 11:08 pm

  151. Tamami, I just wanted to thank you for the wonderful recipe and let you know that I made it for my wife for valentine’s day yesterday :). It has really scored me some major brownie points, pardon the bad joke:) . I was recommended your site by a friend just a couple of days back and the occasion was perfect to try them. The brownies came out perfect and I did manage to get a glossy, shiny top. Like you said, my mixture was really shiny and glossy even before baking and tasted so good that I was almost tempted to eat it raw. I did not have time to wait for a whole day but the brownies were pretty awesome nonetheless. I am going to be making these again and again. A heartfelt Thank You :)

    Comment by Gautham - February 15, 2012 9:37 am

  152. Gautham, thank you for leaving such a positive feedback on the recipe!!!!! Your wife must be so happy to have a baking husband like yourself! Aswell as willing to do something for valentines! – I’m glad you got the glossy surface! All the best, Tamami

    Comment by Tamami - February 15, 2012 11:29 am

  153. Nice recipe. I love a simple brownie recipe which is easy enough for the kids :)
    I also like the below brownie recipe.

    Thanks for sharing,

    Comment by Jess - February 15, 2012 3:00 pm

  154. Hi Jess, thank you for sharing the link! :)

    Comment by tamami - February 17, 2012 11:53 pm

  155. Hello, i know that secret with the waiting. ive cut a piece (couldn’t wait) ive cover it and let it through the night. Oh my God it came out divine, melt in mouth, even the texture is perfect and so tasty that for the next 2 days i’ve only ate brownies and drank water.

    I have made countless number of brownies recipes all over the internet and for me yours is the best in this world, and I stop searching for better rec. because there is none. Thank you!

    Comment by Tonyah - February 18, 2012 5:35 pm

  156. Tonyah,wow, that is one special comment you’ve left here!! WOOOOWWWWW!! Thank you very much!! xx “…best in the world”?!!!! He he ^^, I’ll drink to that very thought tonight!
    Happy thoughts,
    Tamami xx

    Comment by Tamami - February 18, 2012 5:58 pm

  157. I completely agree with Tonyah. Your brownie recipe is “the best” in the world. A few pieces of this brownie with a good book, in the garden on a weekend – that’s my idea of heaven on earth. I have never had any of my desserts loved and praised as much as this brownie. In fact, I just discovered your site last week and I have already made this 3 times. A friend’s daughter loved it so much that I am planning to use the recipe (maybe without the nuts) to make her a whole cake and cover it up with fudge icing during the weekend.

    By the way, to people who have asked how long this stays – I wanted to know too and I experimented with a single small piece (that’s all i was willing to spare) and it stayed fine for 4 days at room temperature.At the end of 5th day, i noticed it started becoming kind of sticky and when i broke it into pieces, i could see sticky threads. So yeah, I think about 4 days.

    Thank you dear Tamami, I cannot appreciate your generosity enough. I pray that you get lots and lots of success and are able to start importing your stuff all over the world so that people like me can taste it.


    Comment by Shobha - February 28, 2012 9:14 am

  158. Shobha, now I’m blushing…! ^^ Thank you for your amazing comment. – “… with a good book, in the garden on a weekend…”, yesss, I can imagine that to be heavenly… I wish I could do the same.
    Three times in a week! I’m glad you like the recipe so much! As for the shelf-life experiment, that’s very very useful to know! Now, whenever somebody asks, I can quote you! xx Many happy baking days ahead! All the best, Tamami

    Comment by tamami - February 28, 2012 9:54 am

  159. Hello!

    Just thought I’d leave a comment to say how amazing these brownies are. I’ve been making them for birthdays and gifts for the last 18 months, and everyone who tries them LOVES them. I adore baking and this is by far the best recipe I have ever found for brownies.

    Thank you so much for sharing this recipe :)

    Karen xx

    Comment by Karen - March 16, 2012 12:31 pm

  160. Karen, how your comment makes me smile! I feel so honoured & proud that this recipe has been such a hit! Thank you for leaving your lovely comment! All the best & I wish you a happy (+yummy) days ahead with more brownie baking! xx :)

    Comment by Tamami - March 17, 2012 3:08 am

  161. dear Tamami, hello! I am back with a question regarding cream cheese or cheesecake brownies. I’m considering adding some cream cheese to your amazing recipe, have you tried it? do u have any tips for me???
    vasiliki, Cyprus

    Comment by vasiliki - March 19, 2012 10:06 am

  162. Hello Vasiliki! I haven’t tried cream cheese or cheesecake brownies, but am very curious to find out how yours turn out! Please report back when you’ve made it! :) ?Very interesting experiment! x

    Comment by Tamami - March 19, 2012 10:34 am

  163. Great recipe. I did it similar, but you showed me some new ways to improve my process. Thanx a lot!

    Comment by Kulinarna Kasia - April 28, 2012 9:54 pm

  164. Kulinarna Kasia, thank you very much!

    Comment by tamami - April 29, 2012 4:09 am

  165. This was the first things I baked for my first boyfriend in my first year at university. The boyfriend had come and gone, but the sweet memories stayed.

    Thank you so much for your blog =) & Happy Birthday!

    Comment by Esther - April 30, 2012 8:01 am

  166. Awwww, Esther, that is such a sweet comment. I’m so happy that this recipe is part of your very special memory. Thank you ♥♥♥ And Esther, thank you for remembering my birthday! ♥♥♥ You’re special! Have a lovely week!! xx

    Comment by Tamami - April 30, 2012 8:33 am

  167. Dear Tamami,
    This is the best Brownies I have ever had… Thank you very much for the recipe…

    Have a wonderful day.

    /Sabrina, Denmark

    Comment by Sabrina - July 24, 2012 6:49 am

  168. Ooooh! Thank you very much Sabrina for the lovely feedback!! It means a lot to me, & it gives me the fuel to write more for the blog. – Sabrina, have a wonderful day too!! x

    Comment by Tamami - July 24, 2012 5:10 pm

  169. hi tamami! i’m writing to you to let you know that i did add creamcheese on top of the choc mixture and the result taste wise was great. i highly recommend that you give it a try! xx vasiliki, cyprus

    Comment by vasiliki - September 4, 2012 6:00 pm

  170. Vasiliki!! How fantastic that you have reported back! Thank you very much!! – I have never tried cream cheese in (or on top of) the brownies. I should imagine it also could open up opportunities for doing interesting swirls & heart patterns. – Thanks for the tip! xx

    Comment by Tamami - September 4, 2012 9:07 pm

  171. […] tung. Jeg hader tørre brownies. Jeg fandt opskriften inde på FoodFanatic.dk som har  den fra cocoandme.com (original opskriften). Det skulle efter sigende være Verdens Bedste Brownie, som altid bliver […]

    Pingback by Verdens Bedste Brownie | Rav Food - March 16, 2013 11:24 pm

  172. Rav Food, thank you for linking back to my website! All the best! T x

    Comment by Tamami - March 17, 2013 5:44 pm

  173. Tamami—I can’t wait to try these amazing looking brownies. Do you have the recipe converted for us Americans (cups/teaspoons), etc?

    Comment by Anjali - April 24, 2013 6:19 pm

  174. Anjali, thank you!! I’m afraid I don’t have US measurements though… I’ve not really got my head around it…!!! Sorry!! x

    Comment by tamami - April 25, 2013 8:27 am

  175. […] recipe is from my favorite London-based blogger, Coco&Me. I added dried cranberries in the mix and topped them with walnuts. When I was traveling in the […]

    Pingback by last one standing | seeconrun - June 12, 2013 7:18 am

  176. Seeconrun, wow! Thank you for trying out the recipe!!! I’m glad that it went down so well!! :) T xx

    Comment by Tamami - June 12, 2013 8:30 am

  177. Hi Tamami, I have been a silent reader of your blog now for quite awhile. You inspired me to start my own cake stall in Western Australia. I am also currently completing a certificate 4 in patisserie which I finish in July 2014. I would like to thank you for your wonderful brownie recipe, next to my carrot cake the brownie is one of my best sellers. How many pieces do you end with? One of our best holidays with the kids was our trip to Japan in Winter about 5 years ago. What made the trip so wonderful besides the beauty of the place was the people. Take care x

    Comment by kerrilee mackenzie - January 9, 2014 12:34 pm

  178. Hello Kerrilee!!Wowwww!! Thank you very much for this amazing comment!!!!!!!! Every time someone says that my bit of writing on this blog has helped them, I am over-the-moon with joy! And it gives me a little bit more strength to carry on. So thank you very much to you too.
    So you do a cake stall in Australia?! Wow! Is it an outdoor type set-up? Anyway, I wish you all the best! T x

    Comment by Tamami - January 9, 2014 1:25 pm

  179. Hi Tamami,
    Thanks for responding. My stall is at a large community market that is held every sunday. It is outdoors, though I am undercover. The markets sells everything from trash, treasure, veges, clothes etc. It is called canning vale Markets, in Perth Western Australia. It is a lot of hard work, baking washing up etc, but once I’m there I enjoying talking to the customers. Sorry to have to ask you again but how many slices do you end up with from the brownie? x k

    Comment by kerrilee mackenzie - January 13, 2014 4:21 am

  180. Hello Kerrilee!! Oh dear, I’m sorry, I got so excited about your lovely comment that I forgot to reply to the question…! Brownies, do you mean how many slices I cut out from this recipe? Around six I guess! :) – By the way, ditto about the washing up and stuff!!! If it wasn’t for the enjoyment of talking & selling to customers, I will have ditched this hard work ages ago!! x

    Comment by tamami - January 13, 2014 11:45 pm

  181. […] Шоколадные кексы “брауни”  Ñ черной смородиной Адаптировано из “Coco and Me”   […]

    Pingback by Шоколодные кексы брауни с черной смородиной или “Я люблю вас, углеводы!” | Шпинат и гречка - January 24, 2014 9:49 am

  182. Thank you for referencing back! All the best, T x

    Comment by Tamami - January 25, 2014 12:21 am

  183. It’s that time of year to make these again!

    Comment by Ann J - November 26, 2014 1:43 pm

  184. Oh great! Happy baking! x

    Comment by tamami - November 26, 2014 2:19 pm

  185. I’m trying out your fabulous-sounding recipe for brownies here in Yorkshire this morning to serve to uni friends on Friday. Watch this space…

    Tamami, I bought some tinned pureed and sweetened ‘chestnut spread’ when I was in London last weekend. Now what do I do with it, I wonder??? Any ideas? I wonder what would happen if I spread a little on the bottom of a Gateau Basque, then added the crème patissiere. Don’t want to ruin heaven though.

    Comment by Rebecca - November 27, 2014 4:27 am

  186. Hi. The brownies look scrumptious! Thank you so much, Tamami. Good thing I have a cold, otherwise there’s no way I would have been able to wait until tomorrow to try them. Not sure I’ll manage to wait– even with a cold. I’ll email the image to you. Please judge it? It was very helpful to read your instructions to judge whether or not it was cooked. Take care.

    Comment by Rebecca - November 27, 2014 9:04 am

  187. Hello Rebecca! Sorry for the late reply…!!! Today is a work-day, & have been making truffles, etc. It’s only now that I am sitting to reply to emails.
    RE: use of chestnut puree – I guess you could try to make chestnut cream like on the famous “Mont Blanc cake” from France. Otherwise, I also remember seeing Hugh Fearnley-Whittingstall do a chestnut chocolate cake on the telly long time ago.
    I’m happy to hear that you tried the brownies!! The pic looks wonderful – you managed to get the shiny top! Bravo!
    Sorry to hear you have a cold…, take good care, wrap up warm!! Best, T x

    Comment by Tamami - November 27, 2014 11:51 pm

  188. Thanks for suggestions for chestnut puree. Taking most of the brownies to work this a.m. I used nuts that were in my cupboard: almonds, Brazil nuts, walnuts, pecans and pistachios. Next time I’ll leave out the Brazil nuts which, I think, are too hard. (Yes, I couldn’t wait to try them today!) The chocolate flavour came through even though I have a cold and the texture is superb. That’s high praise from an Italian-Californian food fusspot. I used organic 85% G & B’s chocolate. Go, girl, go! And if I can do anything to help you to get your book back on track again, please just ask. You MUST do it! Please?

    Comment by Rebecca - November 28, 2014 5:59 am

  189. One more thing… Is there an easy way to cut the brownies? Each slice produces a very gooey knife… which I then have to lick — don’t do this at home!… wash… dry… and slice again… lick… wash… dry… and slice… etc. My partner just suggested using my metal benchscraper to slice it vertically only and not slide it to the side at all. Also, the slicing implement, whatever it is, should be cooled in the freezer before using it to slice cake. I’ll try it and see…

    Comment by Rebecca - November 28, 2014 6:09 am

  190. Hi Rebecca!
    I hope your work colleagues liked the brownies!!! :) And about the problem with the slicing, I find that if you let the brownies to rest for a whole night, then cut it the following day, it wouldn’t be so gooey to the knife! Don’t ask me the exact science, but something happens when you rest it, it’s density changes!
    RE: book, ah, thank you, thank you. I’ve kind of put it on hold… I realised that I don’t need that project in my life right now. It can wait. Besides, with every other blogger publishing a book of sorts, I have no desire to get on that bandwagon lightheartedly. I think there will come a time when I truly have something to write about, something worthy of the printed paper, something meaningful, but that is not now. I hope you understand.
    T x

    Comment by Tamami - November 28, 2014 7:53 pm

  191. Tamami, my colleagues at uni were ecstatic! I’ve now moved onto making stollen for Christmas, the first one being for my partner’s friends at work. I just finished decorating it with icing sugar, glitter, deep glossy green holly from the garden and a ‘Merry Christmas’ in red. One can’t overdo a stollen decorations-wise in my view. I’ll send you a photo. It JUST fits in a recycled big box with see-through lid. I sampled a small one I made as a ‘tester’. I didn’t mean to eat the whole thing! Ha.

    Comment by Rebecca - December 2, 2014 1:15 pm

  192. Rebecca, thank you for the positive feedback!!! :) And your stollen looks fab too!! As for testers: lol, yes, I also am similar – I don’t mean to take such a big chunk either… (cough cough!) x

    Comment by Tamami - December 2, 2014 5:44 pm

  193. Hi Tamami!
    I just made brownies using your recipe. The batter was awesome! Thick and shiny, I couldn’t stop looking at it and tasting it lol. It was so good! But in the oven it had to go. I ended up with brownies that isn’t crackly and shiny on the surface. I’m wondering if it could be my using of 70% dark chocolate?

    Comment by Irene - March 8, 2015 1:38 pm

  194. Hello Irene!!!!
    Thanx for trying the recipe out~! Hmmm, yes that batter is good for sure! when you say crackly, do you mean it’s got cracks? Or that it is crunchy? – anyway, as for shiny, I think next time try make sure the sugar is ‘truly’ dissolved by being melted. Also emulsifying the oily butter & egg with chocolate will make it shiny too! Happy baking~!! T x

    Comment by Tamami - March 8, 2015 2:18 pm

  195. When I say emulsify, I just mean like when you make mayonnaise – slowly & gradually without making it go separate :)

    Comment by Tamami - March 8, 2015 2:20 pm

  196. I did mean cracks :p thank you for the advice! I’ll keep that in mind the next time I make this again, which will be very soon. I’m eating up the batch so quickly it’s scary lol. Very fudgey, very delicious and addicting. Thanks so much for sharing! <3

    Comment by Irene - March 10, 2015 3:33 am

  197. Hi Irene! Pleasure to be of any help! :P

    Comment by Tamami - March 10, 2015 9:39 am

  198. I love brownies. Brownies are my most faorivte snack food in the world. My older sister used to bake brownies for me but since she went to college last summer, I miss her and I miss her brownies a lot. So I looked for an easy brownie recipe and found this online. By following the steps, I was able to bake my first batch successfully.

    Comment by Jorge - October 27, 2015 12:08 pm

  199. Hi Tamami,

    Thanks for sharing your secret recipe of brownies. I only found your blog while I’m browse for brownies recipe. (its aboout 4 months ago) And I’m very lucky because your blog is the first I take a look. Then I compare to others recipe and decide to choose your recipe. It’s because your recipe is so simple.

    While baking, my oven gives me a problem, the temperature is going down. So I need to cook for 2 hours. Then I cool down for one day as your advice. I think it will fail, but the result is different. Inside of the brownies, the choc is melt, like the “lava,” My friends have tried it, and they said it very delicious and give me a thumb up.

    Then I try it in 2nd time, because I know 1st trial fail because of oven. The result is the best. Only the top is not shiny and crack. But my friend said is very delicious, yummy and etc.

    After I read all the comments,Finally, i define the problem. Now, i was successful bake the brownies.

    Thank you very much, I’m very glad because I found your blog. I’ll try other recipe from your blog.

    Thank you very much,
    from Syahirah, Malaysia

    Comment by syahirah - October 28, 2015 3:31 am

  200. Dear Jorge,
    that’s very special that you attach your thoughts about your sister to the brownies. I also have a lot of stories attached to certain food. I’m glad this brownies recipe worked for you!!!

    Comment by Tamami - October 28, 2015 5:00 pm

  201. Dear Syahirah!
    From Malaysia~!? Thank you very much for sending in your comment! :)
    I often think that trying more than once like you did will give better results!! I find that ‘first-times’ are always trickier to understand the recipe!
    Good luck with many more baking! And once again, thank you for commenting!

    Comment by Tamami - October 28, 2015 5:04 pm

  202. I just baked your brownie recipe and must say it looks and smells delicious, consistency is almost perfect, and recipe is fairly easy to follow. I tried baking brownie before this is the first time I enjoyed baking, and liked the immediate result. I used dark bitter chocolate from Germany so hope it will still be ok. Thank you

    Comment by elif - November 6, 2015 10:18 pm

  203. Hello Elif! Thank you for leaving a comment here! I’m happy to hear that this recipe worked for you – I’m especially happy to hear that you enjoyed the baking process!!!
    When I bake my brownies, I use a 70% dark chocolate, so I’m sure your dark bitter chocolate from Germany will also work too~!

    Comment by tamami - November 6, 2015 11:12 pm

  204. After almost nine years, this is still *the* brownie recipe I go to ❤

    Comment by Marta - January 25, 2016 1:20 pm

  205. Hello Marta!!! xx
    9 years…!? oh boy, time flies…! I had to check the top of the page for the date, & you’re right! this was written 9 years ago…!!!! oh boy, time flies…! – Thank you always Marta! xx

    Comment by tamami - January 25, 2016 7:19 pm

  206. […] surface of the brownie was crunchy but thicker than what was pictured in Cocoandme’s recipe. It could be due to me not melting the sugar entirely in the butter in the first step. The recipe […]

    Pingback by Luxury Brownies – all my favourites - June 12, 2016 3:00 am

  207. Hello! Thank you for trying the recipe & pinging back!!! :) It looks very chocolatey & tempting ! :) x

    Comment by Tamami - June 12, 2016 8:03 am

  208. […] Tamami-san is just as generous with her tips and recipes — sharing trade secrets is not a decision professional bakers take lightly, so this is all the more commendable — and I had long ago bookmarked the post in which she reveals the secret to her popular Luxury Brownies. […]

    Pingback by Luxury Brownies Recipe | Chocolate & Zucchini - October 5, 2016 1:50 pm

  209. Hi Tamami, may I know in Step 3, the chocolate will not melt yet when mixed with egg but your picture looks like it melted?

    For Step 4, piping hot sugar/butter, will it cause the egg to cook ?

    Thanks – eager to start!

    Comment by Dolly - January 7, 2017 11:38 pm

  210. Hi Dolly, thanks for the question.

    In step 3 = the chocolate doesn’t have to be melted yet, although it will be advisable to start with small-ish chocolate pellets, so that it’s easier/ quicker to melt later.

    In step 4 = the hot liquid shouldn’t cook the eggs so long as the egg is already whisked & that you are whisking it all the time when you pour the hot liquid in, because the sugar will act as a barrier, the technique is similar to when you’re making Creme Patissiere (pouring hot milk over egg & sugar mix).

    Hope that helps! Happy baking!! :)

    Comment by Tamami - January 7, 2017 11:53 pm

  211. […] Шоколадные кексы «Ð±Ñ€Ð°ÑƒÐ½Ð¸»  с черной смородиной Адаптировано из «Coco and Me»   […]

    Pingback by Шоколадные кексы брауни с черной смородиной - November 13, 2017 9:07 am

  212. Thank you for using the recipe Yulia.

    Comment by tamami - November 13, 2017 10:19 am

  213. […] Шоколадные кексы «Ð±Ñ€Ð°ÑƒÐ½Ð¸»  с черной смородиной Адаптировано из «Coco and Me»   […]

    Pingback by Шоколадные кексы брауни с черной смородиной Юля Богданова - нутрициолог - December 26, 2018 2:29 pm


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