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