Chocolate Brownies with Heavy Cream and Cocoa Powder

Chocolate Brownies with Heavy Cream and Cocoa Powder

This is a rich and sticky brownie, which holds back on the sweetness and is slightly bitter. Serve with slightly sweetened whipped cream and you will be satisfied.

Ingredients: 18 cm pound cake tin

Plain flour
100 g
Pure cocoa powder
40 g
Baking powder (optional)
1/2 teaspoon
★Muscovado sugar (or caster sugar)
50 g
★Milk or soy milk
100 ml
★Double cream (about 37% fat content)
80 ml
1 tablespoon


1. At Step 6 and 7, I compare the results with and without baking powder. Compare the photo and decide which version you'd like to make.
2. Preheat the oven to 170ºC.
3. Put all the ★ ingredients in a bowl and mix.
4. Sift the dry ingredients and stir lightly with a plastic spatula. Add crushed walnuts or biscuits if you like here.
5. Pour the batter into a cake tin and bake for 30 to 40 minutes.
6. With baking powder: the cake rises and looks like a pound cake. Without baking powder, it doesn't rise so much.
7. Without Baking powder: compare to the cake in the top photo (with baking powder). It looks very dense and heavy. Choose whichever one you like.
8. How to store: after it has cooled, wrap the brownie with cling film tightly and store in cool place.

Story Behind this Recipe

Instead of butter or vegetable oil, I wandered if I could use double cream for making brownies.