Romanian Chocolate Brownie (Negresă)
Negresă is a traditional Romanian dessert similar to a brownie, made from cocoa or dark chocolate, sugar, flour, and eggs. It is known for its rich, moist texture and simple preparation, often found in Romanian homes and local bakeries.
Servings
16
Prep
15 min
Cook
25–30 min
Total
45 min
🥘Ingredients
servings
Batter
Optional add-ins
✅Dietary Compatibility
Yield
1 tray 20×30 cm, 16 squares
📦Storage
Refrigerator
Store at room temperature, covered, for 3–4 days; refrigerated for up to 7 days — it tastes even better the next day
Freezer
Can be frozen in portions in airtight bags for up to 2 months; thaw at room temperature for 1–2 hours
🥗Nutrition Facts
Values per slice (approx. 80 g), from 16 servings
Calories
310 kcal
Protein
4 g
Fat
18 g
Carbohydrates
34 g
Fiber
2 g
🍷Pairs Well With
💡Variations
Negresă with chocolate glaze: Melt 100 g dark chocolate with 50 ml heavy cream and pour the warm glaze over the cooled negresă — let it set in the refrigerator for 30 minutes.
Coconut negresă: Add 80 g desiccated coconut to the batter for an exotic flavour and a slightly more fibrous texture.
Negresă with mascarpone: Prepare a layer of mascarpone beaten with powdered sugar and vanilla (200 g mascarpone + 3 tbsp powdered sugar) and spread over the cooled negresă — a brownie-cheesecake effect.
Gluten-free negresă: Replace plain flour with 100 g almond flour and 20 g cornstarch — denser and moister texture, suitable for those with gluten intolerance.