Chocolate brownies are a typical American dessert that is considered a cross between a cookie and a cake. They are dense, rich and packed full of chocolate and the smell of freshly baked brownies is just heavenly. Enjoy them warm with a cup of milk or a hot steaming coffee for a delicious morning or afternoon treat!
Chocolate brownies usually come in one of two textures: fudge or cake. Today I made my favorite cake brownie because it's lighter and tastes amazing. They are shamelessly easy to prepare and don't require any special kitchen equipment. So whenever you need something sweet and tasty but very easy to prepare this should be your go to recipe! Trust me, it's that good!
Yield: 9 large brownies Time: 45 minutes
- 125 g (1/2 cup) unsalted butter, cut in 4 pieces
- 110 g dark chocolate, finely shredded
- 220 g (1 cup) sugar
- 2 large eggs, at room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 90 g (3/4 cup) all-purpose flour
- a pinch of salt
- sliced almonds, optional
- Preheat oven to 180°C (355°F). Butter a 20 cm (8 inches) square baking pan and set aside.
- Sift flour and baking powder together into a medium bowl and set aside.
- Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water and melt. Remove from heat and add the sugar and salt and stir to combine.
- Add the eggs and vanilla extract and stir until well incorporated.
- Gradually fold the flour to the chocolate mixture until just combined.
- Pour batter into prepared pan and bake until a toothpick inserted into the center has a few moist crumbs attached to it, for 20-25 minutes. Do not overbake.
- Remove from oven and let cool in pan. Cut into squares in the pan before turning out onto a board.
- Serve them warm or at room temperature.
Top this moist and delicious brownies with ice cream for an amazing dessert!
Tips and tricks:
- Do not refrigerate the brownies because they will dry-out.
- Overmixing the ingredients can cause brownies to turn out tough or form a thin crust to form on top. Mix wet and dry ingredients just long enough to blend them, taking special care not to overbeat after the eggs are added.