Chocolate Brownies
🛠 Equipment
- Square baking pan (20×20 cm)
- Parchment paper
- Mixing bowl
- Saucepan (double boiler)
- Whisk
- Spatula
- Serrated knife
🛒 Ingredients
| 200 g | Dark chocolate (60-70% cocoa) | |
| 150 g | Unsalted butter | |
| 250 g | Granulated sugar | |
| 3 | Eggs | |
| 100 g | All-purpose flour | |
| 30 g | Unsweetened cocoa powder | |
| 100 g | Pecans or walnuts | |
| 1 tsp | Vanilla extract | |
| 1 | Pinch of salt |
Preparation
Step 1: Preheat the oven
Preheat the oven to 180°C (convection).
Line a square baking pan with parchment paper, letting the edges hang over on two opposite sides.
Step 2: Melt the chocolate
Break the chocolate into pieces.
Melt it in a double boiler with the butter cut into cubes.
Stir until smooth and glossy.
Let cool for 5 minutes.
Step 3: Add the sugar and eggs
Add the sugar to the melted chocolate and mix well.
Add the eggs one at a time, whisking vigorously after each addition.
Stir in the vanilla extract.
Step 4: Fold in the dry ingredients
Sift the flour, unsweetened cocoa powder, and pinch of salt over the mixing bowl.
Fold with a spatula, just enough to combine — do not overmix the batter.
Add the chopped nuts and fold briefly.
Step 5: Bake
Pour the batter into the pan and smooth the surface.
Bake for 22 to 25 minutes.
The top should be cracked and shiny, but a knife blade inserted in the center should come out with a few moist crumbs.
Step 6: Cool and cut
Let cool completely in the pan on a wire rack (at least 1h30).
Lift the brownie block out using the parchment paper.
Cut into 12 squares with a large serrated knife, wiping the blade between each cut.
Serve plain or with a scoop of vanilla ice cream.
💡 Tips & variations
- The secret to a fudgy brownie: DO NOT overbake. Take it out of the oven when the top is cracked but the center still jiggles.
- Use a metal pan (not glass) for better heat conduction.
- Line the pan with parchment paper with overhanging edges — you'll be able to lift out the whole block.
- For even more intense brownies, replace 50g of flour with 50g of extra unsweetened cocoa powder.
- Let cool COMPLETELY before cutting — the brownie continues to bake out of the oven.
- Store in an airtight container: they're even better the next day.
❓ Frequently asked questions
How long does this recipe take?
40 min (15 min prep).
How many servings does this make?
12 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
