This recipe is adapted from the Omanhene brownie recipe. Omanhene is Ghanaian chocolate so that's where the 'Ghana' comes in. The original recipe uses refined, white sugar - but I replaced that with light brown plus demerara/turbinado sugar - as well as substituting butter for canola oil and whole eggs for just whites. The end result is a brownie with a strong come-on and a very bad attitude. Bake with caution!


Recipe Summary

20 mins
40 mins
1 hr
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.

  • Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.

  • Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

Nutrition Facts

227 calories; protein 2.6g 5% DV; carbohydrates 24.8g 8% DV; fat 13.3g 20% DV; cholesterol 51.9mg 17% DV; sodium 66.3mg 3% DV. Full Nutrition