Romanian brownie

by - 16:27

 Romanian brownie

This year, in the Danube Delta, I serendipitously met Vero. I had been looking for a classic Romanian brownie recipe for a while. I found that, too. J I tasted this cake made by her and then she gently gave me the recipe.

I cut the ingredient amounts in half, I used butter instead of oil and I added less jam than in the original recipe (my cherry jam was sweet enough).


Baking pan: 34 x 24 cm | 12 slices

[I like my slices as flat as possible]


260g flour

120g sugar

1/2 teaspoon of baking powder with vinegar poured over it

20g cocoa

60g butter (room temperature) or oil

1 drop of rum essence

250ml water

55g walnuts

1/3 jar of jam [here is a possible recipe]


Mix the flour, the sugar, the baking powder with vinegar poured over it, the cocoa [and I’m officially left without any cocoa brought from Brazil!], the butter, the rum essence, and the water. Then, grind the walnuts and add them into the batter and then pour the latter into the buttered and floured baking pan.

Romanian brownie batter

Lastly, add tablespoons of jam from place to place and cover the jam with batter.   

Add the jam to the batter

As I like my Romanian brownie slices moist, I only baked the cake for 20 minutes, in the preheated oven at 180°C.


Thank you, dear Vero! The cake was a success and more people can bake it and enjoy it from now on!

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