Lucho’s Brownie

Everyone loves a brownie. I know I do! There are almost more brownie recipes than brownie lovers, but this one is a special one. This is one for a deliciously rich and gooey-in-the-center-brownie that you’ll want to keep at hand. It’s really quick to make and it has a little twist. No need for fancy equipment and I promise you will have a tasty brownie in your plate in just a little more than 30 minutes.

Preparation Time: 10 min | Cooking Time: 30 min | Serves: 4-5


What you’ll need:

  • 120g butter
  • 120g dark cooking chocolate
  • 70g flour
  • 2 eggs
  • 160g sugar
  • 1 and ½ Tbsp cocoa powder
  • 1 generous tsp of chili powder
  • Pinch of sea salt



Before starting, let me say this: do not be alarmed by the chili powder in the recipe. Your brownie won’t be spicy or hot. Instead, it will bring out the richness of the chocolate and leave a slightly warm aftertaste. Trust me on this one! (If you still don’t want to go ahead with it, then you can remove it and the recipe will work just fine for a normal brownie. If your chili powder is incredibly hot, then reduce the amount a little bit).

  • Preheat your oven to 180ºC.
  • Start by melting the chocolate and butter in a small saucepan, stirring occasionally.
  • While it melts, beat the eggs with the sugar until the mixture is pale and slightly thick.
  • Once your chocolate has melted, let it cool down for a little bit and then gradually add it to the egg mixture. Stir everything to combine.
  • Add the pinch of salt to the flour and mix well. Now add the flour, the cocoa powder to the egg and chocolate mixture, combining everything.
  • Lastly, add the chili powder and stir well.
  • Place baking paper on a rectangular tray before placing the batter onto it.
  • Bake the brownie for 25 minutes or so. It will be crunchy on the edges and gooey in the center. Let it cool down for 5-10 minutes before slicing it in little rectangles.
  • Enjoy!


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