Lowen Cakes

Key Ingredients You’ll Need

• Unsalted butter: For richness and chew
• 70% dark chocolate: Melted into the batter for depth
• White chocolate chunks: Stirred in for sweet contrast
• Cocoa powder: Adds extra richness and intense flavor
• Eggs + sugar: Whipped to create that glossy crackly top
• Toasted walnuts (optional): For crunch and warmth
• Simple butterscotch sauce: Butter, brown sugar, cream, vanilla, and salt

Tips for Perfect Brownies

Whip your eggs and sugar well: 1–2 minutes of vigorous whisking after adding eggs gives the big volume.

Do not overbake: Fudgy brownies need to come out when a toothpick has moist crumbs—not totally clean.

Chill to slice: For clean, bakery-style cuts, chill the full pan before slicing.

FAQ

Can I add nuts?
Yes, you don’t have to change anything in the batter.

How do I store the brownies?
Once fully cooled, store in an airtight container at room temp for 3–4 days or in the fridge for up to a week. They also freeze beautifully (wrap individually and freeze for up to 2 months).

Do I need a mixer?
Nope! You can make the whole batter with just a whisk and spatula.

🧊 Storage Tips

• Room temp: 3–4 days in an airtight container
• Fridge: Up to 1 week (great for dense texture lovers)
• Freezer: Wrap tightly in plastic, freeze up to 2 months. Thaw in the fridge overnight.

Ingredients

For the Brownies

• 225g (1 cup) unsalted butter
• 200g (7 oz) 70% dark chocolate, chopped or chips
• 250g (1 ¼ cups) granulated sugar
• 100g (½ cup, packed) light brown sugar
• 4 large eggs, room temperature
• 1 ½ tsp vanilla extract
• 70g (¾ cup) unsweetened cocoa powder
• 120g (1 cup) all-purpose flour
• ½ tsp salt
• 100g (3.5 oz) white chocolate, chopped
• Optional: 100g (3.5 oz) toasted walnuts, chopped

For the Butterscotch Drizzle

• 60g (¼ cup) unsalted butter
• 100g (½ cup, packed) brown sugar
• 120ml (½ cup) heavy cream
• ½ tsp vanilla extract
• Pinch of salt

Directions

1. Prep & Preheat
   • Preheat oven to 170°C (340°F). Grease and line a 26×22 cm (or 9×13-inch) pan with parchment paper, leaving overhang.
2. Melt chocolate + butter
   • In a large bowl, melt butter and dark chocolate together over a double boiler or in short microwave bursts. Stir smooth and let cool for 10 mins.
3. Whisk eggs + sugar
   • Add both sugars and eggs into a bowl and whisk well. Add vanilla. Whisk for 1–2 minutes until glossy—this step gives the crackly top.
4. Add the cooled chocolate-butter mixture to the whipped eggs and sugar and mix gently.
5. Add dry ingredients
   • Sift in cocoa powder, flour, and salt. Fold until mostly combined.
6. Mix-ins
   • Fold in white chocolate chunks (and any optional mix-ins).
7. Bake
   • Spread batter into pan. Bake for 25–30 minutes until the top is shiny and crackled, edges are set, and a toothpick comes out with moist crumbs (not raw batter).
8. Cool & Chill (Important!)
   • Cool in the pan for 20–30 minutes.
   • Move to the fridge (covered or uncovered) and chill for 1 hour before slicing. This helps set the texture and gives cleaner cuts.
9. Make the butterscotch sauce
   • In a small pan, melt butter and brown sugar.
   • Stir until sugar dissolves.
   • Add cream slowly, stir continuously.
   • Let simmer 3–4 mins until slightly thickened.
   • Remove from heat, add vanilla and salt.
   • Let cool slightly before drizzling.
10. Slice & Serve
    • Cut brownies into squares and serve with a drizzle of warm butterscotch sauce. Optional: sea salt flakes on top.

Notes

Want a deeper chocolate flavor? Add 1 tsp espresso powder to the dry mix.

For thicker brownies, don’t spread to edges—leave a border to pile the batter higher.

These are even better the next day once the flavors settle.