Chocolate brownies

Name: Chocolate brownies
Cook time: 107 min
Total time: 107 min
Yield: 16
Cuisine: Estadounidense
Ingredients: 100 g Wheat flour; 170 g Butter; 3 u Egg; 100 g Walnuts; 1 pinch Salt; 150 g Sugar; 100 g Brown Sugar; 1 teaspoon Vanilla Extract; 200 g Dark Chocolate; 30 g Cocoa Powder

Brownies de chocolate

Easy

Contains allergens

Cereales con glutenLecheHuevosFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 107 min
Servings: 16

Summary

Dense, fudgy brownies with the thin, shiny crust on top that makes them what they are. Dark chocolate, butter and careful baking: the trick is to take them out of the oven before they look done.

Ingredients

16 servings

Add to Bring!

100 g Wheat flour
170 g Butter (diced)
3 u Egg (at room temperature)
100 g Walnuts (roughly chopped (optional)) (optional)
1 pinch Salt
150 g Sugar
100 g Brown Sugar
1 teaspoon Vanilla Extract
200 g Dark Chocolate (at least 55% cocoa solids, chopped)
30 g Cocoa Powder (unsweetened)

Instructions

Heat the oven to 180 °C and line a square tin of about 20 × 20 cm with baking paper, letting it hang over two sides so the brownies are easy to lift out.
10 min
Melt the chocolate with the butter in a bowl over a pan of barely simmering water, or in the microwave in short bursts, stirring until smooth. Leave to cool slightly.
5 min
Whisk the eggs with both sugars and the vanilla for three or four minutes, until pale, thick and increased in volume.
4 min
Pour in the warm chocolate in a thin stream, whisking on low speed. Sift the flour, cocoa and salt over the top and fold in with a spatula just until no flour is visible. Stir in the walnuts.
3 min
Pour the batter into the tin, smooth the top and bake until the crust is dry and cracked at the edges but the centre still wobbles slightly.
25 min
Let the brownies cool completely in the tin (better still, chill them for an hour) before cutting into 16 squares with a hot knife.
60 min

Notes

Timing is everything: a skewer pushed into the centre should come out with moist crumbs clinging to it, not clean. Whisking the eggs and sugar well is what creates the shiny crust. Use chocolate with at least 55% cocoa solids. They keep for four days in an airtight tin and freeze very well cut into squares. If you'd rather avoid nuts, leave out the walnuts.