We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.
黑巧克力布朗尼 含面包糠

黑巧克力布朗尼 含面包糠

  • 16人份
评分: by 38 人

Give brownies the extra texture you did not think they needed with this recipe for dark chocolate brownies with panko crunch. Panko breadcrumbs are particularly well-known for their light crispiness, and their inclusion in this recipe provides a delightful textural contrast to the soft fudginess of the rest of the brownie. After trying this, you will never view brownies the same way again.

Recipe courtesy of Great British Chefs.


150g unsalted butter
275g dark chocolate, minimum 70% cocoa solids
200g caster sugar
175g light muscovado sugar
4 eggs, medium
2 tsp vanilla extract
200g plain flour, white
3 tbsp cocoa powder
1/2 tsp baking powder
50g panko breadcrumbs
2 tsp flaky sea salt
1 tbsp olive oil


  1. Preheat the oven at 180°C/gas mark 4. Grease a 23cm square baking pan with butter and line with baking parchment.
  2. In a heatproof bowl suspended over a pan of simmering water, melt the chocolate and butter, then set aside to cool slightly. In a medium bowl, whisk together the sugars and eggs until pale and thick, for around 3–4 minutes.
  3. Whisk in the cooled chocolate mixture then fold in the flour, cocoa and baking powder.
  4. In a small bowl, combine the Panko breadcrumbs and sea salt.
  5. Scrape half of the brownie batter into the prepared pan then sprinkle over one third of the breadcrumb mixture. Scrape over the remaining batter until covered and level with a spatula.
  6. Mix the remaining breadcrumbs with the olive oil until well coated, then sprinkle over the top of your brownie batter.
  7. Bake for 20–25 minutes, or until the top is set and slightly crackly and a skewer inserted in the middle comes out with some gooey batter still stuck to it.
  8. Allow to cool completely in the tin before cutting into squares and serving. These brownies will keep in an airtight container for 3–4 days.