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The tastiest, healthiest brownie in the world! â¤ï¸

December 4, 2015

My homemade attempt at Leon’s ‘Better Brownie’

In my opinion this has got to be the best brownie in the world! Leon’s ‘better brownie’ is a flourless, gooey, chocolatey and orangey square of absolute pleasure. 

I am a huge fan of dark chocolate, and when I find anything that is filled with large chunks of dark chocolate and is also flourless I just have to recreate it in my own kitchen for my friends and family.

It was a lovely date day trip to the city with my husband, where we had a yummy healthy lunch in one of my favourite restaurants ‘Leon.’ A scrumptious superfood salad filled with all my favourites- quinoa, parsley, avocados, cucumbers. Followed by a big slice of their ‘better brownie.’

Leon’s better brownie

On the way home we stopped by a huge Waterstones and bought the lovely Leon Cookbook! I just had to make this brownie for my kids! 

They are so easy to make and just delicious with a talk glass of ice cold milk! My boys loved them! 

So here is the recipe! I have not changed it one bit as it’s lovely just as it is! 


  • 180 grams unsalted butter
  • 200g dark chocolate (high cocoa content)
  • 2 tsp espresso at room temperature
  • 1 tsp sweet orange oil
  • 80g sweet almonds – toasted and chopped
  • 4 free-range eggs
  • 100g ground sweet almonds
  • 160g dark chocolate chunks (High cocoa content)
  • 150g fine golden sugar
  • Pinch of sea salt
  • 3-4 drops of Madagascan vanilla extract

Method –

– Preheat the oven to 180C/350F.

– Melt the butter and separately melt the dark chocolate in a bowl over a pan of hot water on the stove. Stir the chocolate well, ensure it is completely melted, and be careful not to burn it.

– Once the butter is melted and allowed to cool slightly, add the coffee and stir well, then add the orange oil.

– Roughly chop and toast the skin-on almonds for 10 minutes and leave to cool.

– Put the eggs in first, then all the ground almonds, then the dark choc and very dark choc chunks, and lastly the sugar. Stir in the salt and vanilla, followed by the butter mixture. Mix well until creamy and thickened but be careful not to over-mix – too much air will cause the brownie to crumble when baked.
– Spoon the mix into a well-buttered baking tray 30 x 30cm, or something with similar volume.

– Bake for 20-25 minutes. The middle should stay gooey.

Thanks all those at Leon for the best brownie ever! ❤️ Find out more here –

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