Loading...This is how a chocolate brownie should be, super moist and gooey with a crispy textured crust. The best bit? It comes to gather in 15 minutes or so and only take 35 minutes to bake.
200g 70% Couverture (dark chocolate)
150g Unsalted butter
50g Cocoa powder
200g White sugar
100g Brown sugar
3 Eggs
Splash of vanilla extract
Pinch of salt
80g of all purpose flour
Oven temp: 180c / 355f
Cooking time 35-40 minutes
Add the chocolate, butter and cocoa powder to a bowl and set it on top of a pan with gently simmering water inside. Make sure the water level is not touching the bottom of the bowl and the heat is nice and low. The aim is to gently melt the chocolate and butter, not overly heat the mixture.
Prepare your baking tray by lining it with non stick baking paper as shown in the video.
Add the sugar to another bowl and add the eggs 1 at a time while whisking. Make sure you incorporate lots of air and body to the sugar and egg mixture. Add the vanilla extract and the salt. Once the chocolate has melted you can slowly drizzle it into the egg mixture while whisking (make sure it's not hot). Mix really well with the whisk.
Now you can sieve the flour into the mix and gently but confidently fold the flour into the chocolate mix using a spatular. Make sure there are no flour trails left.
Pour the mixture into your prepared pan and bake for 35-40 minutes in an oven that's been pre-heated to 180c / 355f. I have my oven set to bake mode with the fan switched off.
When baking cakes you can (kind of) test to see when they are done by inserting a skewer into the centre, if it comes out clean then the cake should be done. But that can't be done with this brownie recipe as it's got a gooey centre. So watch it as it bakes. The outside edges will slightly rise as it bakes. Once the centre rises up the brownie will be done. Be brave and definitely don't bake this for more than 40 minutes.
Enjoy… Let me know what you think! Cheers, Philip
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