Lowen Cakes

Key Ingredients You’ll Need

• Butter & dark chocolate: forms a rich, melt-in-your-mouth base.
• Cocoa powder: amps up the chocolate depth with a bittersweet edge.
• Granulated sugar: gives structure and sweetness.
• Eggs: for that shiny top and chewy texture.
• Roasted almonds: bring nutty crunch and balance the richness.
• Milk & white chocolate chunks: melt into gooey pockets and look stunning on top.
• Flaky salt (optional): the secret weapon to bring out all the flavors.

Tips for Perfect Brownies:

Don’t overmix: just fold until you stop seeing dry streaks—this keeps them tender.

Underbake slightly: pull them at 23–24 minutes for a fudgier center.

Cool before cutting: this sets the structure for clean slices.

Use good chocolate: it’s the star here; go for 70% dark if you can.

FAQ

Can I use all dark chocolate instead of adding milk and white?
Totally, just bump up the total chocolate amount to about 100g for balance.

Can I skip the nuts?
Yes, but you’ll lose the crunch factor. Sub with chopped pretzels or crushed wafers for texture.

Can I use almond flour?
Not in this version, but I can help adapt it for a gluten-free bake!

🧊 Storage Tips

• Room Temp: Store in an airtight container for up to 4 days.
• Fridge: Keeps for 1 week. The texture becomes dense and truffle-like.
• Freezer: Slice and wrap individually. Freeze up to 2 months.

Ingredients

FOr the Batter

• 115g (½ cup) unsalted butter
• 50g (1.75 oz) dark chocolate (70%), chopped
• 30g (⅓ cup) unsweetened cocoa powder
• 200g (1 cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 75g (heaping ⅔ cup) all-purpose flour
• ¼ tsp salt
• 60g (½ cup) roasted almonds, chopped
• 50g (~⅓ cup) milk chocolate chunks
• 50g (~⅓ cup) white chocolate chunks

For the Aesthetics

• 10g (heaping tbsp) extra chopped roasted almonds (for topping)
• 10g (about 1 tbsp) extra milk and white chocolate chunks (for topping)
• Optional: Flaky sea salt, for topping

Directions

1. Preheat your oven to 175°C (350°F).
   • Line an 8×8 inch (20cm) square baking pan with parchment paper.
2. In a large heatproof bowl, melt the butter and chopped dark chocolate together over a double boiler or in the microwave (20-second bursts). Stir until smooth, then whisk in the cocoa powder.
   • Add the sugar and whisk until thick and glossy.
   • Add the eggs one at a time, whisking well. Stir in the vanilla.
   • Sift in the flour and salt, and fold with a spatula until just combined.
   • Fold in the 60g chopped almonds, and half of the milk and white chocolate chunks (25g of each).
3. Pour the batter into the pan.
   • Top with 10g extra almonds and 10g extra chocolate chunks. Sprinkle with flaky sea salt if using.
4. Bake for 23–26 minutes, or until a toothpick comes out with moist crumbs. Don’t overbake.
5. Cool completely before slicing. For clean cuts and extra fudginess, chill for 1–2 hours first.

Notes

For a more intense chocolate hit, use Dutch-processed cocoa for a smoother, darker flavor, or natural cocoa for a slightly sharper finish.

Don’t skip the salt, even a tiny pinch enhances the richness of the chocolate and balances the sweetness.

Toasting the almonds before adding them (8–10 minutes at 175°C/350°F) makes them extra crunchy and flavorful.

Want a softer top? Cover the pan loosely with foil during the last 5 minutes of baking.

These brownies are even better the next day. The flavors deepen and the texture becomes richer after resting overnight.