Dark chocolate brownie

Based on 0 ratings
Rafael Loureiro

Rafael Loureiro

Community member

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
90 g
butter
120 g
flour
125 g
dark chocolate
tbsp
sweetened cocoa powder
eggs
80 g
sugar
160 g
muscovado
½ pinch
salt
½ tsp
baking soda
75 g
(dark) chocolate chunks

Utensils

oven, 1 baking tin (2.33 in.), 1 heatproof bowl, 1 pot (large), 1 stand mixer with whisk

  • Step 1/10

    • oven

    Pre-heat oven to 220 degrees Celsius

  • Step 2/10

    • 1 baking tin (2.33 in.)

    Grease a retangular 23x33cm baking tin and sprinkle flour on top

  • Step 3/10

    • 90 g butter
    • 125 g dark chocolate
    • 1 heatproof bowl
    • 1 pot (large)

    Put 250g of dark chocolate and the butter in a bowl and melt it in bain marie until it becomes a homogeneous mix

  • Step 4/10

    • 120 g flour
    • tbsp sweetened cocoa powder
    • eggs
    • 80 g sugar
    • 160 g muscovado
    • ½ pinch salt
    • ½ tsp baking soda
    • 1 stand mixer with whisk

    Put the flour, cocoa powder, eggs, sugar, muscavo, salt and baking soda together in a mixer and mix them in high speed for 10 minutes

  • Step 5/10

    Lower mixer speed and slowly add the melted chocolate to the mix

  • Step 6/10

    • 75 g (dark) chocolate chunks

    Slowly add the chocolate chunks to the mixer in low speed

  • Step 7/10

    Pour the brownie mix in the baking tin and take it to the oven

  • Step 8/10

    Bake the brownie for 25 to 30 minutes at 220 degrees Celsius

  • Step 9/10

    The brownie should be ready once the borders begin to release from the tin sides

  • Step 10/10

    Take the brownie out of the oven and let it cool down. The middle will still be soft, even a bit melted, but will harden once it cools down

Tags

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