I found this recipe from Stelios Parliaros’ book Lessons of Sweet Alchemy. He is a very well known chef of sweets here in Greece and when I saw it I knew I had to try it. Until now, I had the wrong impression that brownies are cakes only not as fluffy. He came to change this misunderstanding of mine. Although, due to a gastrenderitis virus, I was not able to eat as much as I wanted, I tasted it and it was great. My husband told me that the chocolate was all over it. Anyway, I am giving you the recipe and you can try it and let me know of what you think.


300 gr. bittersweet chocolate 70% cocoa

160 gr. margarine

4 eggs

300 gr. sugar

200 gr. flour


We shift the flour. We melt the chocolate with the butter in bain-marie(we put the chocolate and butter in a pot and this one over a bigger one half filled with boiling water). We batter the eggs with the sugar in the mixer until the mixture becomes fluffy and almost white. We insert the melted chocolate and we mix slowly and gently until it is incorporated and we add the flour again in the same way. We preheat the oven at 200 degrees Celcius and we butter a baking tray 10X27 cm we empty the mixture and bake at 180 degrees Celcius for 25 minutes or perhaps 30 depending on the oven. When you take it out it must be moist in the center. I dusted some confectioner’s sugar on top but you can skip it if you like. Have a good luck with this.