The Recipe of Chocolate Brownie

13/12/2018 Oozy. Mouthwatering. Super Rich. Choose three! This chocolate fudge brownie recipe is off the charts heavenly.

Save this one for an extra special occasion because it is very, very decadent. I love this recipe and believe it hits just the spot for your wicked chocolate craving on its own. But you might even consider an added half teaspoon of smoky dried habanero chili ground in a coffee bean grinder to create a fine powder. The featuring of double chocolate adds an unparalleled richness and depth. Find the highest quality chocolate you can afford and make this dessert something to celebrate, not shy away from. A small 2 ounce slice of this is enough. Take the rest into the office for a holiday treat and quickly become everyone’s favorite. Top with a miniature dollop of fresh whipped vanilla cream to finish this winter warming dessert. If you’re uncorking, consider a light to medium body cabernet sauvignon, Côte-Rôtie or Argentinean malbec. A red with a little extra tannin and youth will complement the richness, but not compete.

Taylor’s Devilishly Fudgy Chocolate Brownies


1 cup               butter, room temperature

1½ cup            caster sugar

1 cup               brown sugar

4                      eggs, beaten

1 tbsp              vanilla extract, or 1 tsp vanilla bean paste

1 cup               all purpose flour

½ cup              fine cake flour

1 cup               high quality dark cocoa powder

½ tsp               sea salt flakes

1½ cup            dark chocolate chips




  1. Preheat oven to 350ºF (175ºC). Line a 9x13” pan with baking paper.
  2. Using stand mixer and whisk attachment, cream together butter, caster and brown sugar and vanilla on medium speed, for approx. 3 minutes until pale and fluffy.
  3. Add eggs, one at a time, mixing well after each to incorporate.
  4. In a separate bowl, sift and mix together flour, cake flour, cocoa powder and salt.
  5. Add flour and cocoa mix to butter and egg batter in stand mixer, mixing until smooth.
  6. Remove bowl from mixer and fold in dark chocolate chips.
  7. Pour batter into lined baking pan and distribute evenly.
  8. Bake for 30 minutes. Brownies are ready when outer edges are crisp and browned and toothpick comes out (mostly) clean when pricked in center.


Timothy Neumann is Beverage Trade Network’s multicultural food & wine ambassador.

Tim is an Australian food and wine writer, accredited nutritionist (BHSc) and private chef in Napa Valley California. Tim regularly hosts lunches and dinner events in wine country, proudly utilizing local ingredients and wine and sharing his insight on global cuisine.  Discover Tim’s seasonal recipes and multicultural food ideas on his Instagram @fuelingpassion or email Tim at

About the USA Wine Ratings Competition

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The USA Wine Ratings competition was introduced by Beverage Trade Network which organizes wine events worldwide. The competition aims to recognize, reward and promote wine brands that are created to identify with and target a specific wine drinker. The competition works on three major criteria; quality, packaging and value for money. For any brand to earn its space on a retailer’s shelf or a restaurant’s wine list, they must be marketable and consumer driven and not just produced in the general hope it can find enough people willing to sell and buy it. This approach of USA Wine Ratings makes the competition different from other wine competitions.

Enter your wines into 2019 USA Wine Ratings before 12 February 2019 to avail Super Early Bird Pricing. Enter Here.