Choco Bar at its best – crispy at the edge and fudgy (a little tough) in the middle. Brownie is truly a cake for chocolate lovers and in this recipe, I have not skimped on either chocolate or cocoa. It is heavy, compact, intense and full-bodied. In fact, I would call this chocolate dream the world’s best brownie – at least for us at home. Because it tastes good and then it is easy to bake – and gives a great result every time.
Recipe for bar:
The recipe is a completely classic brownie, with a characteristic crackled surface. At home, we just eat the brownie as it is, but it now also tastes great with a scoop of vanilla ice cream. This fudgy brownie is with both chocolate and cocoa, which gives a really wonderful taste. In addition, I use both brown sugar and sugar, which gives a deeper taste. Below is my recipe for brownies, which I think is the world’s best brownie:
Ingredients
125 g butter
250 g dark chocolate
4 pieces. egg
200 g sugar
150 g brown sugar
4 tbsp. cocoa
3/4 tsp. coarse salt
2 tsp. vanilla sugar
70 g wheat flour
Here’s how you do it
- Start by melting chocolate and butter together in a pan or over a water bath. Let it cool completely.
- Turn the oven to 175 degrees. oven (ie top and bottom heat).
- In a bowl, whisk eggs, sugar and brown sugar. Whisk for 2-3 minutes until fluffy and frothy. Feel free to use a hand mixer or a mixer with a whipping function.
- Turn the chocolate mixture (it should be completely cold) into the egg mass. Gently flip it over.
- Now add the rest of the ingredients and carefully turn it over so that the air is not squeezed out of the egg mass. You can advantageously sift the ingredients in if there are lumps in the dry ingredients.
- Line a form with parchment paper. Distribute the cake batter there. The dough should be about 2-3 cm high.
- The brownie is baked in the middle of the oven for about 20-25 minutes. Prick it with a fork. There should be some cake batter hanging on, but finally must not be baked too much. It is meant to be slightly underbaked in the middle – without being liquid.
- Allow the brownie to cool completely. Preferably refrigerated for a minimum of 3 hours – preferably overnight.
Notes
Tip: The brownie can easily be frozen – then there is a delicious cake for the days when the delicious hunger strikes.
Some experience that the cake is not finished after the specified baking time. There is a difference between ovens, so feel free to give it a little extra. But remember that a brownie should not be baked through.
Brownie with chocolate
Brownie is a classic with an intense chocolate flavour. In this recipe, I have baked with 70% dark chocolate. You can also add a little extra coarsely chopped chocolate or coarsely chopped walnuts. Depending on how you want your cake, you can adjust the baking time. If you give it 25 minutes, you get a cake that is tough and firm – but certainly not dry. When you dot it, it is important that there is a bit of cake batter on the fork. If you want an even softer brownie, take it out a little earlier. It is very important that you keep an eye on the cake because there is a difference from oven to oven. But it is definitely not difficult to bake it – you just have to pay a little attention to the baking time.
Most importantly, you wait to cut it until it has cooled completely. Like a few hours in the fridge so you are sure it is as it should be. It’s hard not to, but it’s only really firm and perfect once it’s allowed to cool completely. The middle is still a little soft, but without flowing out as with liquid chocolate cake.
Can the brownie be made in advance?
In fact, it’s best if you make the brownie a day in advance. Then it is absolutely perfect when it is to be served – if you can leave it for that long. So if you need guests, please bake it the day before. Then it is the very best.
Freezing of brownie
You can also easily freeze brownies. Just let it thaw at room temperature – it also tastes great when half-frozen.
Nuts in brownie cake
At home, we think the perfect brownie is nut-free. But you can easily add coarsely chopped walnuts or hazelnuts. Feel free to use chocolate of good quality, but a bar of chocolate from the Supermarket is quite fine. I prefer to use chocolate of 70% (or 85%), but I am also really happy with an intense chocolate taste.
