Brownie
Dense, fudgy squares loaded with dark chocolate and butter, with a crackly paper-thin crust on top and a gooey center underneath. The line between baked and underbaked is razor-thin — and that is exactly where you want to land.
Ingredients
- 225 gunsalted butter
- 200 gquality dark chocolate
- 300 gsugar
- 3 large eggs
- 1 tspvanilla extract
- 95 gflour
- 30 gcocoa powder
- 0.5 tspsalt
- 100 gwalnuts
Method
- Preheat the oven to 180°C. Line a 20x20 cm baking dish with parchment paper.
- In a bowl over a water bath, melt the butter and chocolate, stirring constantly. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together the sugar, eggs and vanilla until smooth. Gradually pour in the chocolate mixture, stirring constantly.
- Sift together the flour, cocoa and salt. Gently fold the dry ingredients into the liquid until smooth. Do not overmix. Add nuts if using.
- Pour batter into the prepared dish and flatten. Bake for 25-30 minutes. The center should be slightly moist but not runny.
- Allow to cool completely in the dish before slicing. Serve warm with vanilla ice cream for a special treat.
FAQ
They were overbaked. Check with a toothpick at the minimum time: it should come out with moist crumbs attached, not clean and dry. Brownies continue cooking from residual heat after you remove them from the oven.
Whisk the eggs and sugar together vigorously until lightened before adding the chocolate. The dissolved sugar creates the glossy film on top. Baking at 175–180°C helps too.
Use more butter and chocolate, less flour, and do not overbake. For a 20x20 cm pan, 22–25 minutes is usually enough. The center should look slightly underdone when you pull them out.
Yes — 3 tbsp cocoa powder + 1 tbsp butter equals roughly 30 g of dark chocolate. The flavor will be slightly less rich and complex, but it works well.
At room temperature 3–4 days wrapped tightly. For longer storage, freeze individual squares — they thaw at room temperature in about 30 minutes and taste just as good.
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Comments (2)
Пекла вчера на день рожденье сына, все гости спрашивали рецепт. Шоколад берите хороший, не экономте на нём, от этого зависит весь вкус. Я добавила грецкие орехи ещо — вышло обалденно.
Melt the chocolate gently for brownie — a double boiler or 20-second microwave bursts with stirring between each. Overheated chocolate seizes into a grainy, unusable mass. Take your time; chocolate is unforgiving.