Who can resist a good brownie? With this quick and easy recipe, you can prepare juicy, intense brownies with a crunchy layer on top in just 25 minutes. The perfect combination of dark chocolate, butter and cocoa guarantees a delicious taste and a moist interior that everyone will love.
Plus, the ingredients are basic and easy to find. Ideal for when you are short on time but want a spectacular dessert. Get to work!
How to make plain brownies
To prepare delicious Brownies, you will need:
Ingredients
Dark chocolate: 200 g
Softened butter: 110 g
Eggs: 3
Sugar: 150 g
Brown sugar: 50 g
Plain flour (flour 0000): 30 g
Cocoa powder: 30 g
Preparation
1. Melt the chocolate and shortening
In a heatproof bowl, place the 200 g of chopped dark chocolate and the 110 g of softened butter.
Melt in a double boiler (or in the microwave in short 30-second intervals) until the mixture is smooth and well integrated.
Let cool slightly.
2. Beat the eggs and sugars
In a large bowl, beat the 3 eggs, 150g sugar and 50g brown sugar until slightly foamy.
Add the chocolate mixture and melted butter and mix well until integrated.
3. Add the dry ingredients
Sift the 30g plain flour and 30g cocoa powder over the mixture.
Using gentle, enveloping movements, mix until you get a homogeneous dough. Don’t overbeat to keep the brownies fluffy.
4. Pour the mixture into the mold
Prepare a rectangular or square mold (approximately 20×20 cm) by covering it with parchment paper or oiling it.
Pour the mixture into the pan and smooth it out with a spatula so that it is even.
5. Bake the brownies
Preheat the oven to 170°C.
Bake for 25 minutes. The brownies should be cooked on the outside but slightly moist on the inside.
Let cool before cutting into portions.
If you like your brownies more intense, add a pinch of salt to enhance the flavor of the chocolate. And if you prefer a more special touch, you can add nuts, chocolate chips, or a teaspoon of vanilla essence.
4 Key Tips for Making Perfect Brownies
Melt chocolate and butter correctly
Bain-marie is the best technique to melt chocolate without the risk of burning it. If you prefer to use a microwave, do so in 30-second intervals, stirring each time to prevent the chocolate from burning. A smooth, well-integrated mix is key to creamy brownies.
Don’t overbeat the mixture
When you add the eggs and dry ingredients, mix only what is necessary to integrate everything. Over-beating introduces air into the batter, which will make the brownies drier and with a cake-like texture, rather than being dense and moist.
Control the baking time
Each oven is different, so it’s important to keep an eye on the brownies during the last few minutes of cooking. The sweet spot is when the edges are firm, but the center is still slightly damp when a toothpick is inserted. This ensures a juicy and creamy interior.
Let cool before slicing
Although it’s tempting to cut brownies fresh out of the oven, it’s best to let them cool completely. This allows them to settle and acquire the perfect texture, preventing them from crumbling when you cut them.
ADVERTISEMENT
