Black Garlic Brownie

Brownies with Black Garlic

Chef Anne Sorrenti
Adapted from David Lebovitz’s “Absolute Best Brownies” recipe (Leite’s Culinaria)
Course Appetizer
Cuisine American, Canadian
Servings 10 Brownies


  • 90 ml Butter, plus more to grease foil
  • 110 grams Semisweet chocolate
  • 110 grams milk chocolate chips
  • 180 ml Sugar
  • 5 ml Vanilla extract
  • 2 large Eggs at room temperature
  • 7 cloves *Black/fermented garlic, chopped fine
  • 60 ml All-purpose flour


  • Preheat oven to 175ºC (350ºF )
  • Line 8-inch square pan with foil or parchment, lightly buttered and extending over the pan’s edges.
  • Melt butter in medium saucepan over low heat. Add chocolate and stir by hand until melted and smooth.
  • Remove saucepan from heat. Stir in sugar and vanilla until combined.
  • Beat in eggs by hand, one at a time. Stir in garlic.
  • Add flour and stir energetically for 1 full minute, until batter loses its graininess, is smooth and glossy and begins to pull away from sides of saucepan.
  • Scrape batter into prepared pan and bake until centre feels almost set, about 30 minutes. Do not overbake.
  • Remove from oven. Let brownies cool completely in pan.
  • While carefully holding foil or parchment, lift block of brownie out of the pan. Cut into squares. Brownies will keep well up to 4 days and can be frozen up to 1 month.


*If black (fermented) is garlic unavailable, substitute roasted garlic.