If you ask me which recipe is universally loved around the world, I would say it is brownies. Chocolate in cake form, a delicious square, which can be prepared in under twenty minutes and is the traditional crowd pleaser. Brownies make me happy, brownies are comfort. They are so simple and easy! Oh, and in case you forgot, they have everything to be in chocolate heaven: lots and lots of high quality chocolate, butter, eggs, and sugar.
I don’t know about you, but brownies are something special to me. Sometimes brownies need to be more like a chocolate cake, filled with walnuts, sometimes I prefer brownies to be more fudgy with a gooey center. Among the many brownie recipes, I decided to go for the one from Tessa for this blog entry. She experimented a lot to find the perfect recipe, check out her blog, she gives good explanations as to how each ingredient has an impact on the final result.
This brownie is definitely more of the fudgy kind. If you want something more cakelike, look elsewhere. This brownie has a gooey center and a rich chocolate flavor. No, there is nothing healthy about this, on top of the large amount of chocolate, you add a lot of eggs and butter. But if you want to indulge yourself, this is it. Dig in!
Photo by Daniel Cuervo
- 170 grams of unsalted butter, cut into cubes (kleingeschnittene Süßrahmbutter)
- 170 grams of high quality chocolate with about 50%-75% cacao (gute Schokolade mit Kakaoanteil 50%-75%)
- 170 grams of chocolate chips (Chocolate Chips, alternativ Backschokolade)
- 3 eggs, size L + 1 egg yolk at room temperature (Eier und Eigelb)*
- 200 grams of regular sugar (weißer Zucker)
- 1 teaspoon of vanilla extract (Vanilleextrakt), see here how to make your own
- 94 grams of all-purpose flour (Mehl, Type 405)
- a pinch of salt (Prise Salz)
*If you forgot to take the eggs out on time, simply put them in a small bowl with warm water, they are ready in less than 5 minutes
- Put the butter, chocolate chips and chocolate into a pot and melt on low heat. Stir constantly while butter and chocolates melt. Make sure that chocolate doesn’t burn. It will take about five to eight minutes due to the low heat. Cool off once completely melted.
- In a large bowl beat the eggs with the sugar for about three minutes with a hand mixer. The color should become lighter and the batter thicker. Then add the vanilla.
- Preheat oven to 170 degrees Celsius and line a typical lasagna form with parchment paper (Backpapier).
- Pour the cooled off chocolate mix to the egg mix with a spoon.
- Gently fold in the flour and salt. Don’t overmix.
- Bake for about 40 minutes on middle rack. Toothpick does not come out clean as the center remains rather soft.
- Brownies are easier to cut if chilled.
- Really make sure you don’t burn the chocolate. As I don’t own a microwave and find it complicated to melt my chocolate in a pot inside a pot with boiling water, remember to stir all the time and to have it melt on low heat.
- Chill the brownies before cutting them into pieces.
Photo by Daniel Cuervo