Dark chocolate brownie
Ingredients
Utensils
oven, 1 baking tin (2.33 in.), 1 heatproof bowl, 1 pot (large), 1 stand mixer with whisk
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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
- 1½ tbsp sweetened cocoa powder
- 3½ 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
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