Recipe for chocolate chunks and cookies brownies

There are a lot of elements that contribute in the success of a recipe, especially when it comes to patisserie: you have to achieve the right texture, the right shape and the right baking. In all of these, you have a as an ally a “secret hero of the kitchen” who is no else than… the baking pan you use!

For this reason, today I pay attention in the spring cake mould tin I use when I prepare brownies or cakes. The one I use is made by PAL, it is plated and it has a superior thermal conductivity. It helps me in always achieving even baking, thanks to its ideal thickness. It is suitable both for air and top/bottom ovens and, finally, it is easy to clean in a dishwasher.


  • 225 g chocolate
  • 170 g butter, melted
  • 250 g sugar
  • 2 eggs
  • 100 g all-purpose flour
  • 30 g cocoa powder
  • 150 gr cookies (of your favourite type)


  • Preheat the oven to 180°C.
  • Chop the chocolate into chunks.
  • Melt half of the chocolate on double boiler, saving the other half for later.
  • In a large bowl, mix the butter and sugar, then beat in the eggs for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
  • Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks and cookies, then transfer the batter to the prepared PAL spring cake mould tin.
  • Bake for 18-20 minutes, depending on how fudgy you like your brownies, then cool completely.

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