Brownie
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This brownie has an intense, rich chocolate flavor and a stunning fudgy texture. It is quick and very easy to make!
Ingredients
- For an 18x18 cm pastry frame
- Dark chocolate (53%) - 200 g
- Butter (82.5% fat) - 150 g
- Eggs (3 pcs) - 160 g
- Sugar - 180 g
- Flour - 70 g
- Dutch-processed cocoa powder - 30 g
Method
- Preparing the chocolate and butter. Melt the chocolate together with the butter until smooth. You can do this in a double boiler or in the microwave in short bursts. Do not heat the mixture above 45-50 degrees Celsius.
- Whipping the eggs. Add sugar to the eggs and whip with a mixer until fluffy, pale, and voluminous. The sugar should dissolve completely.
- Combining the mixtures. Carefully fold the cooled chocolate-butter mixture into the whipped eggs using a spatula until smooth.
- Dry ingredients. Sift the flour and Dutch-processed cocoa powder into the chocolate mixture. Quickly fold with a whisk—stop as soon as the batter becomes smooth and uniform. Do not overmix.
- Preparing for baking. Pour the batter into an 18x18 cm square pastry frame (you can make the bottom out of aluminum foil). There is no need to grease the mold. Distribute the batter evenly.
- Baking. Bake in a preheated oven at 170 degrees Celsius for about 25 minutes. The surface should become matte and form a crispy crust, while the inside of the brownie remains fudgy. Slice only after it has cooled completely.
Process photos
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After the recipe
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