Brownies are a classic and a staple for every occasion. You can serve it as a cake with multiple and as many toppings as you would like, or you can just cut them in squares and serve them just like that.
The issue with brownies is achieving that chewy inside and hardcore. That is achieved by a low amount of flour and a high amount of sugar. The absence of big quantities of flour will make the butter, chocolate, and eggs combine together, and the high quantities of sugar will make the sugar crystalize and form the core.
There are no secrets to making brownies, although if you ask me: I believe there are a few of them.
1. High-quality chocolate will always make your product the best. I used Callebaut chocolate 64% or higher cacao.
2. Whipping the eggs and sugar until they get almost white, and double in size will give the brownie more air.
3. I always make them one day ahead, and then refrigerate it overnight. Take them out of the fridge and cut them right away, and let them sit at room temperature for at least an hour before serving.
4. Make them with lots of love for extra flavor and you’ll see how they are a hit at your party.
- 143 g butter
- 211 g Chocolate semi sweet
- 56 g AP Flour
- 3 u eggs
- 348 g sugar
- 3 g salt
- 60 g walnuts/chocochips (optional)
- Preheat the oven to 350F (180C). Cover with foil paper, butter and flour a 10 inch pan.
- Melt the chocolate and butter on a double boiler. Mixing here and there. Remove and let it cool down.
- In a mixing bowl whisk the eggs and sugar until double in size and almost white. Remember that because the egg yolks are there, it wont be 100% white, it would be more like a pale yellow. Add the melted chocolate, then the flour and salt. As soon as everything is incorporated add the walnuts, if desired.
- Bake for 25 minutes. If you are using a toothpick to check if cooked, it wont come all clean, youll see a few crumbles (probably wet) that means is done. Let cooled down on a rack until reaches room temperature, cover with film paper and refrigerate.