The best brownie recipe

Name: The best brownie recipe
Prep time: 30 min
Cook time: 25 min
Total time: 90 min
Yield: 25
Cuisine: Switzerland
Ingredients: 180 g whole egg; 325 g cane sugar; 360 g couverture | Lindt 52 %; 80 g butter; 110 g white flour; 165 g walnuts

The most chocolatey brownie

In this blog post, you’ll find instructions on how to bake our incredibly delicious, moist and, of course, chocolatey brownies. Of course, to make the best brownies, you’ll need the best ingredients – and, as always, you’ll find them here. To ensure your brownies turn out beautifully moist and just right, simply follow our instructions. The most important things are to stick to the baking time and to beat the eggs until they’re nice and fluffy.

Also, make sure to usecouverturerather than ordinary chocolate. In our shop, you’ll find a wide selection of different types of couverture. This can have a big impact on the flavour of your brownies.

Key figures

Quantity:Approx. 25 pieces

Baking time: 25 minutes

Temperature: 180 ºC top/bottom heat

Difficulty: Easy

Shelf life: 5 to 7 days

Ingredients

Whole egg		180 g
Cane sugar		325 g
Couverture \| Lindt 52%		360 g
Butter		80 g
plain flour		110 g
walnuts		165 g

Lindt Couverture Dark 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.50

Hand mixer Clever Mix

Ready-to-ship quantity: 6

CHF94.90

Cake ring square 26 x 26 x 5 cm

Ready-to-ship quantity: 0

CHF28.90

Manufacture

Preheat the oven to 180 ºC (top and bottom heat).

Beat the whole egg together with the cane sugar in abowl. It’s best to use ahand mixer for this. You need to end up with a lovely, frothy mixture. Admittedly, it won’t be as pale as you might be used to, but that’s due to the slightly brownish colour of the cane sugar.

Meanwhile, melt the couverture chocolate together with the butter in a pan or over a bain-marie. If you’re melting everything in a pan, simply add the butter first and then melt thecouverture chocolateinthe warm butter.

Once the whole egg mixture is nice and frothy and the couverture is runny and free of lumps, you can slowly pour it into the whole egg mixture and stir it in.

Next, sift the flour into the mixture and gently fold it in using arubber spatula. Finally, all you need to do is roughly chop the walnuts and fold them in briefly. Place abaking tin (26x26 cm)on a baking traylinedwithbaking paperand pour the brownie mixture into it.

Now place the brownie in the preheated oven and bake for 25 minutes. Once the baking time is up, you must leave the brownie to cool completely. Wait at least 3 hours before removing it from the tin and cutting it. We actually recommend leaving the brownie to cool overnight, then removing it from the tin and cutting it into 5x5 cm pieces. Apastry cutteris particularly useful for cutting the pieces into neat, even sizes. The brownie is still very warm and runny at first, so it needs to cool down before it can be cut.