VEGETARIAN

Brownies with Dark Chocolate

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

If you don't want them to be too sweet, use 1.5 cups of sugar instead of 2 cups. You can also add chopped nuts (0.5–1 cup) if desired, without changing the proportions. The brownies can be stored covered for 2–3 days at room temperature and can be frozen for up to a month. To do this, wrap each brownie individually in plastic wrap and thaw it wrapped at room temperature. Additionally, brownie pieces can be added to ice cream mixtures, as these brownies do not become hard when frozen, making this combination very enjoyable; ice cream with brownie pieces is quite common in America.

Ingredients

Wheat Flour - 5.3 oz
Salt - ½ teaspoon
Butter - 7.9 oz
Sugar - 2 cups
Liquid dark chocolate - 6 oz
Vanilla extract - 1 teaspoon
Farm fresh eggs - 4 pieces

Step by Step guide

Step 1

Preheat the oven to 347°F (350 F). Grease a 23x23 cm square baking pan and line the bottom with parchment paper (grease the paper as well).

Step 2

Sift the flour with the salt.

Step 3

Melt the butter with the chocolate in a bowl over a water bath, stirring constantly until the mixture is smooth and lump-free (you can also do this in a small saucepan over low heat, just be sure to stir to prevent burning). Add half of the sugar, mix for about 30 seconds, remove from heat, and add the vanilla extract.

Step 4

Mix the remaining sugar well with the eggs. Then, gradually pour half of the egg-sugar mixture into the chocolate mixture, stirring constantly to prevent the eggs from curdling in the hot chocolate. Whisk the remaining egg mixture until it thickens, lightens in color, and increases in volume. Carefully fold the whipped mixture into the chocolate mixture (similar to folding in whipped egg whites). Once the mixtures are well combined, start adding the flour. The finished batter should have a consistency similar to thick sour cream.

Step 5

Pour the batter into the prepared baking pan, smooth the top, and place it in the center of the oven to bake for 25–27 minutes. During baking, the brownies will rise slightly, and the top will become darker and drier. At the 23-minute mark, check by inserting a toothpick into the center; it should come out with some batter on it, the top should be dry but still slightly sticky. In general, it's better to underbake these brownies than to overbake them; if in doubt, bake for exactly 25 minutes. Remove the brownies and let them cool in the pan (it's best to leave them overnight). Cut only when completely cooled.