The Best Fudgy Brownie You'll Ever Eat
Serves 1
Directions
- 1Grease the pan with unsalted butter and line it with parchment paper, then grease the paper with butter as well.
- 2Melt the dark chocolate completely with unsalted butter in a bowl over low heat.
- 3In a separate bowl, combine eggs, granulated sugar, dark brown sugar, salt, and vanilla extract.
- 4Place 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.
- 5Beat the egg mixture at high speed until it becomes bright yellow and fluffy.
- 6Beat the egg mixture for 1 minute at low speed.
- 7Add the melted chocolate mixture to the egg mixture.
- 8Beat until the chocolate mixture is combined with the egg mixture.
- 9Sift the all-purpose flour and cocoa powder into the mixture.
- 10Gently fold the dry ingredients into the wet mixture, scooping up from the bottom, and mix until no powder is visible without overmixing.
- 11Smooth the surface of the batter in the pan and tap it.
- 12Bake in an oven preheated to 170°C (338°F) for 23-28 minutes.
- 13Allow the brownies to cool completely in the pan.
- 14For better taste, store the brownies in the refrigerator in an airtight container or wrapped in plastic wrap.
Ingredients
- 110 g Unsalted butter
- 200 g Dark chocolate
- 3 Eggs
- 150 g Granulated sugar
- 50 g Dark brown sugar
- 0.25 tsp Salt
- 1 tsp Vanilla extract
- 65 g All-purpose flour
- 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.
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