Brownies
Directions
- 1Put chocolate and butter in a bowl and melt them.
- 2Put chocolate and butter in a bowl and melt them.
- 3Put chocolate and butter in a bowl and melt them.
- 4Put eggs, vanilla, and sugar in another bowl and mix to beat in air.
- 5Put eggs, vanilla, and sugar in another bowl and mix to beat in air.
- 6Put eggs, vanilla, and sugar in another bowl and mix to beat in air.
- 7Pour melted chocolate into the egg mixture and mix with a spatula.
- 8Pour melted chocolate into the egg mixture and mix with a spatula.
- 9Pour melted chocolate into the egg mixture and mix with a spatula.
- 10Add flour, cocoa powder, and salt, then mix with a spatula to gently fold.
- 11Add flour, cocoa powder, and salt, then mix with a spatula to gently fold.
- 12Add flour, cocoa powder, and salt, then mix with a spatula to gently fold.
- 13Add chopped chocolate and fold gently.
- 14Add chopped chocolate and fold gently.
- 15Add chopped chocolate and fold gently.
- 16Pour into a baking pan and bake at 175 degrees Celsius for 20-30 minutes.
- 17Pour into a baking pan and bake at 175 degrees Celsius for 20-30 minutes.
- 18Pour into a baking pan and bake at 175 degrees Celsius for 20-30 minutes.
Ingredients
- 200 g dark chocolate
- 200 g dark chocolate
- 200 g dark chocolate
- 115 g butter
- 115 g butter
- 115 g butter
- 100 g sugar
- 100 g sugar
- 100 g sugar
- 100 g brown sugar
- 100 g brown sugar
- 100 g brown sugar
- 3 eggs
- 3 eggs
- 3 eggs
- vanilla flavor
- vanilla flavor
- vanilla flavor
- 75 g flour
- 75 g flour
- 75 g flour
- 35 g cocoa powder
- 35 g cocoa powder
- 35 g cocoa powder
- pinch salt
- pinch salt
- pinch salt
- chopped chocolate
- chopped chocolate
- chopped chocolate
Equipment
bowlmeasuring scalehand mixerspatulabaking pan
Tips
- To achieve a shiny, crackly top, beat enough air into your sugar and eggs. This is the secret, so don't skip it. If you don't have a hand mixer, you can use a whisk to achieve this.
- Don't overmix your brownie batter. Brownies aren't cake; if you mix too much, you'll end up with a cakey texture. Once you add your flour and cocoa powder, just gently fold, no rushing. Take your time and do it gently.
- If you're on a budget, you can use chocolate chips or any affordable dark chocolate. Collata chocolate is used in this recipe; it's big so it lasts longer, and the taste is amazing because of its quality.
- Don't be in a hurry after baking. If you test with a skewer or a toothpick and it comes out slightly wet, that's fine; it's not cake, it doesn't need to come out dry. That gooey center is the magic. Pop the brownies into the freezer immediately to help them set before cutting. That's a little hack for clean slices.