Brownie

Introduce

Chef :

Yodaga

Brownie

Ready in just about 45 minutes, this brownie is extremely satisfying. Crispy on the outside, but fudgy inside with an intense chocolate flavour 😋

Ingredient

142 g

dark chocolate (roughly chopped)

Cooking instructions

* Step 1

Place a rack in the lower third of the oven and preheat to 325F/160C. Line the baking pan with baking paper (make sure it is long enough to go up the sides). Grease the parchment paper with a bit of butter.

* Step 2

In a medium-sized saucepan, put the butter (142g, cut in pieces) and start melting it over medium heat. Continue cooking (whisking frequently) until it’s golden brown with some particles suspended in the melted butter. It will take about 8-10 minutes.

* Step 3

Remove the pan from heat. Stir in the cane sugar (230g). Then add the cocoa powder (75g), a pinch of salt, baking powder (1/4 tsp) and espresso powder (1 tsp). Whisk until all ingredients are well incorporated. Let the mixture cool for 5 minutes.

* Step 4

Add 2 large eggs one at a time, beating vigorously with a wooden spoon. Once the mixture looks thick, shiny and well blended, add 1 tsp vanilla extract and 80g flour. Stir until you no longer see streaks of flour.

* Step 5

The mixture should now be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks (60g chopped dark chocolate).

* Step 6

Spread the batter in the prepared baking tin, then using a knife make light swirls in the top. Put in the oven on the lower rack and bake for about 25 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the brownies in the pan on a baking rack.

* Step 7

Once the brownie is completely cooled, lift the edges of the baking paper and transfer to a cutting board. Cut into squares and serve. Store in the fridge.

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