Brownies — rich, deeply chocolaty pastries served in flat rectangular pieces. There are quite a few ways to make them. If you like, you can add walnuts, raspberries, or cherries, or drizzle chocolate glaze on top. In my opinion, though, they're just as wonderful with no additions at all. If you're a fan of dark chocolate, you're going to love these. I used 56% dark chocolate, but you can go higher — say, 60–70% — just keep in mind that the brownies will have a more bitter edge (which, for some people, is a bonus).
Ingredients:
- 200 g dark chocolate (I used 56%)
- 180 g sugar
- 150 g flour
- 150 g butter
- 4 eggs
- 1 tsp vanilla sugar
- 1/2 tsp baking powder
- pinch of salt
How to cook brownies
Break the chocolate into pieces and place in a heatproof bowl. Add the cubed butter. Create a double boiler — set the bowl over a saucepan of water (the water should not touch the bottom of the bowl).
Melt the chocolate and butter together into a smooth mixture, stirring occasionally with a spoon. Remove from the heat and let cool slightly.
Grease a baking pan with butter (I used a 25×25 cm pan). Pour in the batter and spread it evenly. Bake in an oven preheated to 180°C for about 20–25 minutes (I baked mine for exactly 25).
It's very important not to overbake the brownies. The surface should be set and dry, while the inside should remain quite moist. Check periodically by inserting a toothpick into the very center — when it comes out with no liquid batter but still has a few moist crumbs clinging to it, the brownies are done.
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