My Recipes

Super Brownie Recipe by Melissa Tee

December 8, 2015

Welcome to my first entry and also my first recipe! Recently, I took part in a competition which requires me to incorporate superfood into my recipe thus I decided to transform my everyday brownie recipe into a super healthy and (almost) guilt-free dessert. In this brownie recipe, I’ve incorporated cacao powder, coconut oil, chia seeds and gojiberry. And you can definitely tweak my recipe to incorporate more superfood, e.g. acai berry, maca powder and even quinoa, and you’ll be on your way to creating your own SUPER SUPER brownie! Do feel free to scroll down to the end for my full brownie recipe and detailed instructions.


Cacao Brownie

For the brownie, it’s really the simplest method, dumping everything in a bowl and mix till combine. It doesn’t even require an electrical mixer. Pour the mixture into a medium-sized, well-greased ramekin/any oven-proof tin/cupcake mould and bake in a preheated oven for 25-30 mins. For this recipe, I’m using coconut oil as my main ingredient so the coconut scent is very distinct, but I personally like the combination of chocolate and coconut, smells and tastes heavenly together. If you don’t like coconut, feel free to substitute with vegetable oil, but the health benefits would reduce significantly haha. I also tried substituting egg with chia egg (1 Tbsp ground chia seeds +3 Tbsp water) to make it healthier, but the brownie turned out to be too dry and crumbled easily, so I decided to stick with a normal egg.


Different style of plating using my newly bought marble plate, which didn’t survive the flight and cracked at certain parts. 🙁

Cacao Hazelnut Soil

Moving on to the next element, the cacao hazelnut soil. Using a food processor, blitz all the ingredients till they resemble fine crumbs and bake in a preheated oven for 15 mins. Remember to check often as it’ll burn easily and you do not want to taste bitter, burnt chocolate, trust me.


Next, the small little dots on the plate, lemon curd and gojiberry & strawberry compote.

Lemon Curd

For the lemon curd, I cook it on the pot straight using medium heat, till the curd starts to coat the spoon. This is a pretty risky method as you can easily end up with scrambled eggs and you would need to stir vigorously all the time. So for beginners, I would recommend the double boiler method, i.e. cooking your curd in a metal bowl sitting over a pot of simmering hot water. Remember to strain your curd in the end to discard any specks of scrambled eggs. Let cool in the refrigerator and it’ll continue to thicken.

Strawberry & Gojiberry Compote

For the compote, I start by cooking up some strawberries and gojiberries, adding a dash of lemon juice and sugar to taste. Cook till strawberries start to soften and release their juices, and puree everything using a hand blender/food processor until a smooth consistency is achieved. You can definitely keep the leftover compote in the fridge for up to a week and spoon it over anything imaginable, e.g. bread, pancakes…endless possibilities 😉


Chia Seeds in Mint

OOH, just look at that oozing chia seeds! Chia seeds are so tiny, yet rich in fiber, omega-3 fats, protein, vitamins and minerals. And you can easily incorporate them into any food, really. It also adds a great texture and colour to my brownie dish. I figured mint and chocolate would work well together so I made concentrated mint extract by blending fresh mint leaves with water, then soaking chia seeds in mint, and they’ll become slimy in a few mins.

And lastly, have fun with your garnishes! Coconut flakes, mint leaves, edible flowers, fresh berries…and you’re good to go! I love trying out different styles of plating, which one do you prefer? Try out my super brownie recipe and leave your comments below! 🙂

brownie brownie

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5.0 from 1 reviews
Super Brownie Recipe
Prep time
Cook time
Total time
Coconut-­‐scented cacao brownie, served with a cacao hazelnut soil, gojiberry & strawberry compote, lemon curd and minty chia seeds
Recipe type: Dessert
Cuisine: American/Asian
Serves: 2
  • 70g Granulated White Sugar
  • 50g Self‐raising Flour
  • 30g Cacao Powder
  • 1 tsp Baking Powder
  • 1⁄4 tsp Fine Salt
  • 1 tsp Vanilla Extract
  • 60g Coconut Oil
  • 1 Egg
Cacao Hazelnut Soil
  • 50g Hazelnuts
  • 25g Almonds
  • 25g Granulated White Sugar
  • 10g Cacao Powder
  • 10g All Purpose Flour
  • 15g Unsalted Butter
Lemon Curd
  • 1 Egg
  • 50g Granulated White Sugar
  • 25g Lemon Juice
  • 15g Unsalted Butter
  • 1tsp Lemon Zest
Gojiberry & Strawberry Compote
  • 300g Strawberries
  • 100g Gojiberries
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Granulated White Sugar
Chia Seeds in Mint
  • 1 Tbsp Chia Seeds
  • 90ml Mint Juice
  • Strawberries
  • Blueberries
  • Gojiberries
  • Mint/Peppermint Leaves
  • Coconut Flakes
  • Edible Flowers
  1. Preheat oven to 170C and line baking tray with parchment paper.
  2. Blitz hazelnuts till fine crumbs, place on an oven-proof plate and bake in the oven till fragrant.
  3. To make the cacao soil, blitz the remaining ingredients till fine crumbs and press them onto the baking tray in a single sheet. Bake in preheated oven for 15 mins.
  4. Increase oven temperature to 180C for the brownie and grease the brownie molds with coconut oil, and line with parchment paper.
  5. To make the brownie, place all the dry ingredients in a large mixing bowl and whisk till combine.
  6. Make a well in the centre and stir in the wet ingredients using a spatula.
  7. Divide the batter evenly and bake on the middle rack for 25‐30 mins, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate.
  8. To make the lemon curd, squeeze half a lemon and whisk together the eggs, sugar, and lemon juice in a saucepan until blended. Cook, stirring constantly, until the mixture becomes thick.
  9. Remove from heat and immediately pour through a fine strainer to remove any lumps.
  10. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
  11. Grate lemon zest into the mixture and let cool. Cover immediately with cling wrap and refrigerate.
  12. To make the compote, hull strawberries using a small knife and place in a saucepan together with the gojiberries, sugar and lemon juice. Cook till soften and till strawberries start to release their juice.
  13. Blitz the mixture and refrigerate.
  14. Next, soak the chia seeds in mint juice for 5 mins. Set aside.
  15. Place the brownie on a plate, add some soil, lemon curd, berries compote, chia seeds, and garnished with fresh berries, gojiberries, mint leaves, coconut flakes and edible flowers.


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1 Comment

  • Reply Bryan Tee December 8, 2015 at 5:29 pm

    The mish-mash of ingredients definitely looks appetizing, super yummy. Will definitely try it out. Thanks and keep up the effort. A+ for innovation.

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