Brownie
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This brownie has an intense, rich chocolate flavor and a stunningly moist texture. It is quick to make and not difficult at all!
Ingredients
- For an 18x18 cm (7x7 in) square ring
- Dark chocolate (53%) - 200 g
- Butter 82.5% - 150 g
- Eggs (3 pieces) - 160 g
- Sugar - 180 g
- Flour - 70 g
- Alkalized cocoa powder - 30 g
Method
Preparation of chocolate and butter. Melt the chocolate together with the butter until smooth. This can be done over a double boiler or in the microwave in short bursts. Do not heat the mixture above 45-50°C (113-122°F).
Whipping the eggs. Add sugar to the eggs and whip with a mixer until you get a fluffy, light, and voluminous mass. The sugar must completely dissolve.
Combining the mixtures. Carefully add the cooled chocolate-butter mixture to the whipped eggs and mix with a spatula until smooth.
Dry ingredients. Sift the flour and alkalized cocoa powder into the chocolate mass. Mix quickly with a whisk — as soon as the batter becomes beautiful and homogeneous, stop. You do not need to mix for a long time.
Preparation for baking. Transfer the batter into a square 18x18 cm (7x7 in) ring (the bottom can be made of foil). You do not need to grease the mold itself. Spread the batter evenly.
Baking. Bake in a preheated oven at 170°C (340°F) for about 25 minutes. The surface should become matte and be covered with a crispy crust, while the inside of the brownie will remain moist. Cut it after it cools down completely.
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