Reynold Poernomo's brownies

“I’ve used muscovado sugar here because I love the flavour profile and it also reduces the sweetness. You can have fun with this recipe and substitute ingredients – use palm sugar or brown sugar and try different blends of good-quality couverture chocolate, which is the key to an amazing brownie.” Reynold Poernomo





  • 270g 60% dark chocolate
  • 250g unsalted butter
  • 240g muscovado sugar
  • 2 pinches of salt
  • 4 Coles Australian Free Range Eggs
  • 60g plain flour
  • 80g dark cocoa powder
  • 1 tsp baking powder
  • 50g hazelnuts, toasted, coarsely chopped
  • 50g slivered pistachios



Preheat oven to 170°C. Grease a 15cm x 30cm (base measurement) round cake pan and line with baking paper and spray with olive oil spray. Combine the chocolate, butter, sugar and salt in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Remove from heat and whisk in the eggs.


Sift the flour, cocoa and baking powder over the chocolate mixture and fold until well combined. Fold in half the hazelnut and pistachio.


Spoon the batter into the prepared pan and smooth the surface. Sprinkle with the remaining hazelnut and pistachio. Bake for 15-20 mins or until just firm (the brownie should be moist and fudgy – if it’s too crumbly, it has been overcooked). Set aside to cool to room temperature.


Transfer the brownie to a serving platter and cut into slices. 


This is an edited extract from Reynold Poernomo’s The Dessert Game, published by Murdoch Books, available in book stores nationally. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.