Servings: pcs.
World's Best Mini Brownie
An easy, delicious, and quick brownie that always works
Ingredients
- 250 gram Butter
- 150 gram Dark chocolate preferably 57% or more
- 4 pcs. Egg
- 250 gram Cane Sugar or regular sugar
- 4 gram Vanilla Sugar heaping
- 150 gram Wheat Flour
- 50 gram Cocoa powder or about 3 tbsp
- 3 gram Coarse salt preferably Maldon or another good salt
Instructions
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) and let the oven warm up while the batter is being prepared.
- Place butter and chocolate in a pot and let them melt together into a homogeneous mass.
- Meanwhile, whisk eggs, sugar, vanilla sugar, and salt until airy in a large bowl.
- Sift flour and cocoa powder into the egg mixture and fold gently, being careful not to deflate the batter.
- Gradually add the melted chocolate/butter mixture, folding gently until the batter is uniform again.
- Pour the batter into the desired molds - here I use a chocolate bar mold, but muffin molds can also be used.
- Bake your mini brownies at 175 degrees Celsius (347 degrees Fahrenheit) on the lower rack of the oven for 15 minutes.
- After 15 minutes, check your mini brownies every minute, as it is crucial that they do not bake too long or too short.
- So keep an eye on and continually check your brownies.
- Let the finished brownies cool on a rack before removing them from the mold.
- Serve e.g., with whipped cream and lemon curd.
Notes
Make the same amount of batter and make the brownie as one large instead, and bake it for about 35 minutes.