kakavos brownis su kakavos mase

Brownie with cocoa mass, cocoa nibs and salt crystals

This cocoa brownie is rich, moist and full of cocoa flavor. The cocoa nibs add a nice crunch, while the salt crystals enhance the flavors. Finally, a drizzle of extra virgin olive oil adds an unexpected but perfectly balanced touch.

cocoa cake

For a truly exceptional taste, we recommend using natural 100% cocoa mass and cocoa beans - you can find them here.

Ingredients (8-10 servings)

  • 100 g cocoa mass
  • 120 g butter
  • 150 g coconut blossom sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour (or wheat flour if you prefer the traditional version)
  • 1/2 teaspoon baking powder
  • handful of cocoa beans
  • salt crystals
  • olive oil

How to cook?

1. Prepare the cocoa mass

  • Melt the cocoa mass and butter in a water bath until a smooth mass is formed.

2. Beat the eggs with sugar

  • Beat the eggs with the sugar until the mixture becomes lighter and fluffy.
  • Pour in the vanilla extract.

3. Mix it all up

  • Pour the cocoa and butter mixture into the egg mixture, mix carefully.
  • Add flour, baking powder and a pinch of salt.

4. Bake

  • Pour the dough into a baking pan lined with baking paper (about 20x20 cm).
  • Bake in a preheated oven at 170°C for 20–25 minutes.

5. For decoration

  • When the brownie has cooled, drizzle it with extra virgin olive oil.
  • Sprinkle the top with some more cocoa nibs and salt crystals.
cocoa cake with broken cocoa beans

FAQ: Frequently Asked Questions

1. What makes this brownie special?

This recipe doesn't use regular chocolate - instead, it uses 100% cocoa mass , which gives it a natural and rich flavor. Plus, cocoa nibs add crunch and texture.

2. Can I use other flours?

Yes, almond flour can be replaced with regular wheat flour.

3. How long does it stay fresh?

Stored in an airtight container, it stays delicious for 3-4 days at room temperature or up to a week in the refrigerator.

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