Brownie with dark chocolate
12 servings
60 minutes
Brownies with dark chocolate are a true symbol of American cuisine, emerging in the late 19th century. This dessert combines the rich, velvety taste of dark chocolate with a tender, slightly moist texture, creating a perfect balance of sweetness and depth. Due to its simplicity and delightful aroma, it has become a beloved treat worldwide. Brownies can be served as a standalone dessert with a cup of coffee or complemented with ice cream or fresh berries for contrasting flavors. The slight bitterness of the chocolate makes it particularly appealing to true cocoa enthusiasts. This dessert embodies comfort and homely warmth, ideal for leisurely evenings and heartfelt conversations.
1
Preheat the oven to 175 degrees (350 F). Grease a 23x23 cm square pan and line the bottom with parchment paper (grease it too).
- Butter: 225 g
2
Sift the flour with salt.
- Wheat flour: 150 g
- Salt: 0.5 teaspoon
3
Melt butter with chocolate in a bowl over a water bath, stirring constantly until smooth and lump-free (you can also do it in a small pot on low heat, just stir to prevent burning). Add half the sugar, mix for about 30 seconds, remove from the bath, and add vanilla extract.
- Butter: 225 g
- Dark chocolate: 170 g
- Sugar: 2 glasss
- Vanilla extract: 1 teaspoon
4
Mix the remaining sugar well with the eggs. Then gradually pour half of the egg-sugar mixture into the chocolate mixture while constantly stirring to prevent the eggs from curdling in the hot chocolate. Whip the remaining egg mixture with a whisk or mixer until it thickens, whitens, and increases in volume. Carefully add the whipped mixture to the chocolate mixture (following the principle of adding whipped egg whites). Once well combined, start adding flour. The finished dough should have a consistency similar to thick sour cream.
- Sugar: 2 glasss
- Chicken egg: 4 pieces
- Wheat flour: 150 g
5
Pour the batter into the prepared baking pan, level the top, and place it in the middle of the oven to bake for 25-27 minutes. During baking, the pastries will rise slightly, and the top will become darker and drier. At the 23rd minute, check: poke the center with a toothpick; it should have some batter on it, the top should dry out but still be slightly sticky. In general, it's better to underbake these pastries than to overbake them; if in doubt, bake for exactly 25 minutes. Remove the pastries and let them cool in the pan (better to leave overnight). Cut only when completely cooled.