The Paresa Brownie
by Chef Luca Mancini, Paresa – Kamala
At Paresa in Kamala, Chef Luca Mancini brings Italian warmth to the art of baking. His Paresa Brownie is rich yet balanced — dark chocolate blended with orange jam, apricots, and raisins. The result is a dessert that’s both comforting and elegant, staying true to his philosophy of simplicity and honesty in Italian cooking.
Ingredients
4 eggs
300 g white sugar
280 g unsalted butter
150 g dark chocolate
150 g all-purpose flour
1 tsp baking powder
50 g cocoa powder
50 g orange jam
50 g dried apricot, chopped
50 g black raisins
50 g yellow raisins
Method
Beat eggs and sugar together until light and fluffy.
Melt butter and dark chocolate over warm water, then fold into the egg mixture.
Using a spatula, gradually add flour, cocoa powder, orange jam, and dried fruit.
Line a baking tray with parchment paper and pour in the batter.
Bake in a preheated oven at 170°C until just set and glossy on top.
Serve warm with a scoop of vanilla ice cream or a drizzle of orange sauce.
