If you’re curious about the origin of these brownies –the part about “from a Greek Island”– let me explain. I first tasted these extra creamy dark chocolate brownies last year during a week long stay on the Greek island of Syros. Fortunately for us since there were no food markets or groceries nearby, the seaside house we rented along with a group of friends came with a chef who turned out to be quite talented. Fausto Eppinger prepared lunch and dinner daily featuring delicious variations on traditional Greek dishes as well as international favorites. In the latter category, he tempted us with brownies for dessert one day. One bite and everyone was declaring these some of the best brownies they’d ever tasted. When we asked for the recipe, he kindly shared his hand-written version.
What caught my eye when reading though the ingredients list was that no flour was called for in the batter. There was however cornstarch, but in an amount smaller than if it had been a replacement for flour. There was also a hefty amount of dark chocolate and butter, which made the brownies decadently rich. Powdered instant coffee and some sea salt provided additional dimensions of flavor. Nuts were optional, so I opted for walnuts. When baked the batter is crusty and slightly cracked on top and moist beneath.
For Valentine’s Day I baked two batches to share with friends. Easy to make, these special brownies hold up well in an airtight container for several days, but my guess is that they won’t last that long! Happy Valentine’s Day to all.
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Extra Specila Dark Chocolate Brownies from a Greek Island
Flour (either regular or gluten free) for dusting the baking dish
10 tbsp unsalted butter, diced plus extra for the baking dish
7 oz dark 70% chocolate such as Lindt’s, coarsely chopped or broken into pieces
2 large eggs
1/2 cup plus 2 tbsp sugar
1/2 tsp coffee powder (If available espresso instant coffee powder works well.)
1/2 tsp sea salt such as fleur de sel
1/3 cup cornstarch
1/3 cup coarsely chopped walnuts
1.Arrange a rack at center position and preheat oven to 350 degrees F. Butter and flour an 8-inch square baking dish (such as pyrex).
2.Place the butter and the chocolate in a heavy, medium saucepan set over medium heat. Whisk constantly until butter and chocolate have melted and mixture is smooth and shiny. Remove from heat and set aside to cool slightly.
3.Place the eggs in a mixing bowl and with an electric mixer on medium high speed gradually add the sugar. Beat until the mixture is thickened and pale yellow in color, about 2 minutes. Reduce speed to low and gradually add the melted chocolate mixture. Beat just until incorporated. By hand, stir in the coffee powder and sea salt. Then using a sieve, sift the cornstarch over the batter and fold it in with a rubber spatula. Fold in the walnuts and transfer mixture to the prepared pan. With a metal spatula or table knife spread the mixture evenly in the pan and smooth the top. Bake until top is set and mixture below slightly moist, 30 to 35 minutes.
4.Remove pan from oven and run a sharp knife around inside edges of the pan. Cool completely to room temperature. Then with a sharp knife cut into 12 equal sized brownies. Store in an airtight container at room temperature.
Makes 12 brownies
Copyright Betty Rosbottom 2025
