Tenerina or Brownie? So, after testing this succulent, fudgy and delicious tenerina or brownie you can decide what to call it for your self. For me it is a hybrid. It has got that richness and tenderness that a tenerina should have and the chewy, moist and gooey any good brownie is suppose to offer us. But ether way I love it and my family loves it. For me that is what matters.



With this sweetness by my side I am going to have the best Christmas ever. On top of that you can freeze it too, I recommend with out the frosting.  Just wrap the whole (with out cutting it to pieces) in a layer of foil and another layer of film and freeze up to a month or two.








  • 400g (2 and 1/4cups) dark chocolate
  • 150g unsalted butter
  • 4 medium eggs( separated)
  • 150 caster sugar
  • 1 teaspoon vanilla
  • 3 teaspoon white flour
  • pinch of salt


  • 55g (1/4cups) softened butter
  • 45g (3/8cups) confectioners sugar
  • 45g (3/8cups) unsweetened cocoa powder
  • 45ml (3/8 cups) hot water
  • 75g ( 3/8cups ) dark chocolate chips
  • splash of hot water


  1. preheat oven at 150C/ 302F
  2. Line with baking/parchment paper a 2 and 1/2 quarts or 9 inch square baking dish and set aside(using the parchment paper will help to take it out of the baking dish easly)
  3. In a double boiler melt the chocolate and the butter
  4. In the mean time beat the egg yolk and the sugar with an electric mixer( useful tip: every time you mix egg yolk and sugar it is better to add a little bit at a time and beat it till creamy white)
  5. Add the vanilla and the flour mix well again
  6. now if the chocolate is melted completely take it off from the heat mix it well with the butter till smooth and homogeneous
  7. let it cool a little bit
  8. mean while beat the white of the egg with a pinch of salt ( useful tip: always wash the——-very well before using it to mount the whites )
  9. now mix the the cooled chocolate with the yolk when finished mix the white with the rest of the mixture a little bit at a time and always from the bottom to the top


  1. beat the softened butter and the icing sugar till creamy
  2. In a bowl mix the cocoa powder with the hot water
  3. In a double boiler melt the dark chocolate with a splash of hot water
  4. at the end mix all of them together and set aside for 10 minutes
  5. then pour on the tenerina/ brownie, cut and ENJOY.


Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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