Dark Chocolate Brownie

An unmissable dessert: the Chocolate brownie Rich and melt-in-your-mouth, we love to enjoy it as a snack or for dessert with a scoop of vanilla ice cream... A very simple chocolate recipe to make that will delight all those with a sweet tooth.

What you'll love about this chocolate brownie recipe

• flavors The richness of chocolate, simply irresistible...
• texture : a brownie with a gooey center that will make you swoon!
• difficulty level Very easy to prepare! You will need to plan ahead. a 20cm square metal mold Set aside to bake. Then all you have to do is cut your chocolate brownie into squares.

The choice of ingredients

• Dark chocolate pastry I opt for a low-dark chocolate (around 52%) because I add unsweetened cocoa to the dough. I incorporate it melted and crushed into large chunks in my recipe.
• Unsalted butter : or semi-salted butter. If necessary, you do not have to add the pinch of salt.
• Eggs Ideally, at room temperature. They will give texture to the chocolate brownie and make it rise slightly.
• Sugar : I use a mixture of brown sugar and granulated sugar. They each have their own characteristics in cakes, especially in brownies. If you want the best texture, I recommend doing as I do and using both (without substituting one for the other).
• Flour : I use T45.
• Unsweetened cocoa powder I use it to enhance the chocolatey side of the brownie; it adds richness to the chocolate.
• Vanilla, salt : they help to enhance the flavor of the brownie.

How to make a chocolate brownie?

1. We melt the chocolate and butter
2. We add the two types of sugar
3. We add eggs, vanilla
4. Separately, we mix the dry ingredients and we incorporate them
5. We add the large pieces of chocolate
6. We pour into the mold
7. We bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making the perfect chocolate brownie

• choose a metal mold : cooking is much more precise than with another material (glass, silicone). I always prefer metal for my cakes in general.
• test cooking Using a wooden skewer: baking time may vary depending on the oven. It's necessary to test the time at home by inserting a skewer into the center of the brownie. It's done when crumbs cling to the skewer along with a little uncooked batter.
• do not overcook Once removed from the oven, the chocolate brownie continues to cook slightly in its pan and will solidify as it cools. Let it cool for 10 minutes, then remove it from the pan!

How to enjoy and store your chocolate brownie?

This chocolate brownie best enjoyed plain (and it's already very good like that) or with a scoop of vanilla ice creamIt can also be enjoyed with custard, it's delicious!

Consumes still warm when it comes out of the ovenIt's a real treat. But you can also reheat it, if needed for about 15 seconds in the microwave so that it warms up slightly.

To keep it nice and soft, store it at room temperaturein an airtight container or covered with cling film up to about 4 days. In the refrigerator, it would tend to harden, which is a shame.

Other recipes to try

If you like chocolate-based recipes (and not complicated to make), then I advise you to take a look at these recipes:

• Old-fashioned chocolate mousse
• Half cooked chocolate
• No-Bake Chocolate Cheesecake
• Caramel chocolate tart
• Double Chocolate Cookies
• Dessert 3 chocolates

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your lovely chocolate brownies!

Fondant Chocolate Brownie, The Easy Recipe

4.63 on 45 votes

An ultra-indulgent, rich and melt-in-your-mouth chocolate brownie to enjoy plain or with a generous scoop of vanilla ice cream...

Amount : 9

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Prepare in advance 10 minutes min

Cook time 25 minutes min

Total 35 minutes min

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Home

• KitchenAid Cordless Electric Mixer
• 20cm square mold

Ingredients 

• 150 g 52% cocoa dark chocolate
• 150 g unsalted butter
• 100 g light brown sugar
• 100 g granulated sugar
• 3 medium size eggs at room temperature
• 1,5 cc natural vanilla extract
• 110 g flour T45
• 30 g unsweetened cocoa powder Van Houten type
• Pinch of salt
• 80 g Dark baking chocolate, 52% cocoa, chopped into large chunks

Prepare in advance 

• Preheat the oven to 180 ° traditional heat.
• Grease a 20x20 cm square mold and line with baking paper to facilitate unmolding.
• In a bowl set over a bain-marie, melt the chopped chocolate and diced butter. (Alternatively, you can use a microwave, in 30-second intervals).
• Add the brown sugar and powdered sugar to the melted chocolate. Mix well.
• Whisk in the eggs, then add the vanilla.
• Separately, mix the flour, cocoa, and salt, then add to the batter. Beat just until no flour is visible (without overmixing).
• Add the large chocolate chips and mix one last time with a spatula.
• Bake for approximately 27 minutes (this varies depending on the oven and the desired consistency – more or less fudgy). To test for doneness, you can use a wooden skewer; it shouldn't come out clean, but it shouldn't be runny either! The edges of the brownie should be cooked, the center slightly less so.
• Let it cool in the pan for 10 minutes before unmolding and cutting into squares. I recommend enjoying it warm; it's even better that way...

Notes

This chocolate brownie can be kept for about 4 days at room temperature, ideally in an airtight container.

I advise against using the refrigerator as it would harden.

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Keywords: Brownie

Recipe : Dessert, Snack