1Grease the pan with unsalted butter and line it with parchment paper, then grease the paper with butter as well.
2Grease the pan with unsalted butter and line it with parchment paper, then grease the paper with butter as well.
3Grease the pan with unsalted butter and line it with parchment paper, then grease the paper with butter as well.
4Melt the dark chocolate completely with unsalted butter in a bowl over low heat.
5Melt the dark chocolate completely with unsalted butter in a bowl over low heat.
6Melt the dark chocolate completely with unsalted butter in a bowl over low heat.
7In a separate bowl, combine eggs, granulated sugar, dark brown sugar, salt, and vanilla extract.
8In a separate bowl, combine eggs, granulated sugar, dark brown sugar, salt, and vanilla extract.
9In a separate bowl, combine eggs, granulated sugar, dark brown sugar, salt, and vanilla extract.
10Place the bowl with the egg mixture on top of a pot (bain-marie method) and stir until the sugar is completely dissolved, ensuring the temperature is not too hot.
11Place the bowl with the egg mixture on top of a pot (bain-marie method) and stir until the sugar is completely dissolved, ensuring the temperature is not too hot.
12Place the bowl with the egg mixture on top of a pot (bain-marie method) and stir until the sugar is completely dissolved, ensuring the temperature is not too hot.
13Beat the egg mixture at high speed until it becomes bright yellow and fluffy.
14Beat the egg mixture at high speed until it becomes bright yellow and fluffy.
15Beat the egg mixture at high speed until it becomes bright yellow and fluffy.
16Beat the egg mixture for 1 minute at low speed.
17Beat the egg mixture for 1 minute at low speed.
18Beat the egg mixture for 1 minute at low speed.
19Add the melted chocolate mixture to the egg mixture.
20Add the melted chocolate mixture to the egg mixture.
21Add the melted chocolate mixture to the egg mixture.
22Beat until the chocolate mixture is combined with the egg mixture.
23Beat until the chocolate mixture is combined with the egg mixture.
24Beat until the chocolate mixture is combined with the egg mixture.
25Sift the all-purpose flour and cocoa powder into the mixture.
26Sift the all-purpose flour and cocoa powder into the mixture.
27Sift the all-purpose flour and cocoa powder into the mixture.
28Gently fold the dry ingredients into the wet mixture, scooping up from the bottom, and mix until no powder is visible without overmixing.
29Gently fold the dry ingredients into the wet mixture, scooping up from the bottom, and mix until no powder is visible without overmixing.
30Gently fold the dry ingredients into the wet mixture, scooping up from the bottom, and mix until no powder is visible without overmixing.
31Smooth the surface of the batter in the pan and tap it.
32Smooth the surface of the batter in the pan and tap it.
33Smooth the surface of the batter in the pan and tap it.
34Bake in an oven preheated to 170°C (338°F) for 23-28 minutes.
35Bake in an oven preheated to 170°C (338°F) for 23-28 minutes.
36Bake in an oven preheated to 170°C (338°F) for 23-28 minutes.
37Allow the brownies to cool completely in the pan.
38Allow the brownies to cool completely in the pan.
39Allow the brownies to cool completely in the pan.
40For better taste, store the brownies in the refrigerator in an airtight container or wrapped in plastic wrap.
41For better taste, store the brownies in the refrigerator in an airtight container or wrapped in plastic wrap.
42For better taste, store the brownies in the refrigerator in an airtight container or wrapped in plastic wrap.
Ingredients
110 g Unsalted butter
110 g Unsalted butter
110 g Unsalted butter
200 g Dark chocolate
200 g Dark chocolate
200 g Dark chocolate
3 Eggs
3 Eggs
3 Eggs
150 g Granulated sugar
150 g Granulated sugar
150 g Granulated sugar
50 g Dark brown sugar
50 g Dark brown sugar
50 g Dark brown sugar
0.25 tsp Salt
0.25 tsp Salt
0.25 tsp Salt
1 tsp Vanilla extract
1 tsp Vanilla extract
1 tsp Vanilla extract
65 g All-purpose flour
65 g All-purpose flour
65 g All-purpose flour
25 g Cocoa powder(unsweetened)
25 g Cocoa powder(unsweetened)
25 g Cocoa powder(unsweetened)
Equipment
ovenbowlpotsquare pan
Tips
Bake after preheating the oven.
You can replace granulated sugar and dark brown sugar with light brown sugar.
If it's too sweet for you, you can use 20g less sugar.
To make the crack, take it out of the oven and tap it after 20 minutes.
It tastes better when you use good quality dark chocolate and cocoa powder.
It tastes better if you put it in an airtight container or wrap it in plastic wrap and refrigerate it.