Dark Chocolate Brownie
10 servings
20 minutes
Brownies with dark chocolate are the quintessence of American cuisine, emerging in the late 19th century and becoming a symbol of comfort and indulgence. This dessert combines a rich chocolate flavor with a moist, velvety texture that literally melts in your mouth. The deep aroma of cocoa, delicate creaminess, and subtle caramel notes of sugar create perfect harmony. They are made worldwide and served with ice cream, berries, or simply with a cup of strong coffee. A unique feature of brownies is their slightly underbaked center, making each piece especially juicy and rich. This dessert not only delights the taste but also warms the soul, reminding one of homey comfort and quiet evenings by the fireplace.
1
In a water bath, stirring, melt the butter and chocolate. Do not let the butter-chocolate mixture boil. We only need to temper the chocolate, not to overheat it. Once the butter and chocolate are combined, remove the mixture from the heat and let it cool.
- Butter: 150 g
- Dark chocolate 70%: 250 g
2
In a separate bowl, beat the eggs with sugar for 3 minutes until the mixture whitens and froths.
- Chicken egg: 3 pieces
- Sugar: 0.8 glass
3
Add the cooled mixture of butter and chocolate to the egg mixture.
- Butter: 150 g
- Dark chocolate 70%: 250 g
4
Mix everything until a homogeneous mass is obtained.
5
Sift the flour with the baking powder into the mixture and gently fold it in with a rubber spatula until the white streaks are no longer visible.
- Wheat flour: 0.5 glass
- Baking powder: 0.5 teaspoon
6
Preheat the oven to 180 degrees. Pour the mixture into a rectangular dish.
7
Bake the brownies for about 20 minutes. It's always better to underbake them than to overbake, as in the latter case we lose the incredible chocolate aroma and the slightly moist internal texture that brownies are famous for and loved for. Since they continue to cook after you take them out of the oven, it's best to stop baking when the edges are slightly set but the center still jiggles.
8
Transfer the brownies from the pan to a cutting board (this will be easier if you run a knife between the edge of the pan and the edge of the brownies, then place the board against the pan, flip the pan, and let the brownies fall onto the board. Then, use a second board to flip them again.