Brownie Recipe: How to Make the Best Brownie

Necessary tools

  • 20x20 cm square moldBaking paper

  • Large mixing bowl

  • Heat resistant bowl (to melt the chocolate)

  • Electric mixer

  • Rubber spatula

  • Strainer

  • Sharp knife for cutting brownies

Ingredients

  • 200g dark chocolate (70% cocoa)

  • 175g unsalted butter

  • 3 large eggs

  • 215g sugar

  • 100g wheat flour

  • 30g unsweetened cocoa powder

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 100g chopped walnuts (optional)

  • 1 teaspoon instant coffee (optional, to enhance the chocolate flavor)

Step-by-step preparation

  1. Initial preparation: Preheat the oven to 180°C (350°F). Line your 20x20cm square baking pan with baking paper, leaving a little overhang on the sides for easy removal later.

  2. Melt the chocolate and butter: In a heatproof bowl, combine the chopped chocolate and butter. Melt in a double boiler, stirring occasionally, or in the microwave in 30-second intervals, stirring between each interval. Allow to cool slightly.

  3. Beat the eggs and sugar: In a large bowl, beat the eggs with the sugar until the mixture is frothy and has slightly increased in volume, about 3-4 minutes with an electric mixer or 5-6 minutes by hand.

  4. Combine chocolate and eggs: Slowly pour the melted chocolate mixture over the beaten eggs, stirring constantly to integrate well and prevent the eggs from cooking in the heat of the chocolate.

  5. Add the dry ingredients: Sift together the flour, cocoa powder, salt and instant coffee (if used) over the chocolate mixture. Gently fold in with wrapping motions until no flour remains.

  6. Add extras: Add vanilla extract and chopped nuts (if using). Mix briefly to distribute evenly.

  7. Baking: Pour the batter into the prepared pan, making sure to spread it evenly. Bake in the center of the preheated oven for 20-25 minutes. The brownie is ready when the edges are firm and a thin crust has formed on the surface, but the center is still slightly moist.

  8. Cooling: Remove the pan from the oven and let it cool completely on a wire rack. This may take about 2 hours. Patience is key to achieve the perfect texture.

  9. Slice and serve: Once cool, use the edges of the baking paper to remove the brownie from the pan. With a sharp knife, cut it into 16 equal squares. For cleaner cuts, wipe the knife with a damp cloth between each cut.

Tips

  • Use the best chocolate you can afford. Good quality chocolate with high cocoa content will make a big difference in the final flavor.

  • When incorporating the dry ingredients, mix just until integrated. Overbattering will develop gluten in the flour, resulting in tougher brownies.

  • To check for doneness, insert a toothpick into the center. It should come out with some moist crumbs attached, but not raw dough.

  • Resist the temptation to cut the brownies while they are hot. Complete cooling is crucial to achieve the perfect texture.

  • Experiment with adding white chocolate chips, butterscotch chips or even a touch of chili powder for an interesting twist on the base recipe.

Nutrition Facts

Approximate values per serving (based on 16 servings):

Calories.........................................220 kcal

Total Fat.........................................14g

-Saturated.....................................8g

Carbohydrate................................22g

-Sugars..........................................15g

Proteins.........................................3g

Fiber...............................................2g

Cholesterol....................................50mg

Sodium...........................................45mg

Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.

Brownie Recipe: How to Make the Best Brownie
Brownie Recipe: How to Make the Best Brownie

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