Servings: servings
The Best Brownie in the World
This recipe yields the perfect brownie. It is slightly fudgy and moist in the middle, just the way I think it should be.
Ingredients
- 250 gram Dark chocolate Good quality (minimum 54%)
- 250 gram Butter
- 250 gram Sugar
- 4 pcs. Egg
- 50 gram Cocoa
- 150 gram Wheat Flour
- 2 gram Coarse salt Preferably good quality (flake salt, e.g., Maldon)
Instructions
- Melt butter and chocolate. Do this in a pot and stir until you have a smooth and uniform mixture.
- Let the mixture cool for 5-10 minutes.
- Whisk sugar and eggs together. They should become a fluffy eggnog.
- Sift cocoa powder and all-purpose flour into the eggnog. Stir it gently and add salt.
- Add the chocolate mixture and fold it in gently, I typically use a spatula for this.
- Line a tart pan or springform pan with baking paper and pour the brownie batter into it.
- Bake the cake for 25-30 minutes at 170 degrees Celsius (338 degrees Fahrenheit) fan-forced oven.
- Let it cool, preferably on a wire rack.
- Brownies benefit from standing a bit before eating, as they only get better. I think they taste even better the next day.
- If you can't wait, you can of course eat it right away.
- Serve it, for example, with vanilla ice cream.
Notes
My brownie is quite fudgy; that's how I like it. Bake it 5-10 minutes longer if you prefer a firmer cake.
You can easily add walnuts or hazelnuts if you want a bit more texture in the cake.
You can easily add walnuts or hazelnuts if you want a bit more texture in the cake.