Recipe · Cacao paste
The cacao paste brownie is one of the most searched recipes — and for good reason: pure cacao paste delivers an intense, real chocolate flavor without any processed products. Four main ingredients, one hour of your time.
Melt cacao paste with butter over low heat, stirring until smooth and glossy. Remove from heat and let cool 5 min.
Stir in the sugar with a spatula. The mixture will look slightly grainy — that's normal.
Beat in eggs one at a time, mixing well after each. Add vanilla. The batter should be glossy and silky.
Sift flour with salt and fold in two batches. Mix only until combined — don't overmix for a fudgy brownie.
Pour into a greased 20×20 cm pan. Bake at 180 °C / 350 °F for 22–25 min. The center should look slightly underdone.
Cool completely in the pan before cutting — at least 30 min. The fudgy texture sets as it cools.
Pull the pan when the center still wobbles slightly. It keeps cooking from residual heat.
Replace flour with 80 g almond flour and sugar with erythritol. Bake for 20 min.
Sprinkle cacao nibs on top before baking for extra crunch and aroma.
Up to 5 days in an airtight container at room temperature, or 2 weeks refrigerated.
The key is the quality of the cacao paste. A well-fermented, minimally processed paste gives the brownie fruity, deep notes that no industrial cocoa powder can replicate.
View Fundo Maranatha cacao paste →