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The best brownie recipe

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The chocolatiest brownie

In this blog post you will find the instructions for baking our extremely delicious, moist and naturally chocolatey brownies. Of course, you need the best ingredients for the best brownies, and as usual, you can find them here. In order to make the brownie as juicy and brownie-like as possible, all you have to do is follow our instructions. The most important thing is to keep to the baking time and beat the eggs until they are fluffy.

Also, use couverture and not chocolate. In our shop you will find a wide range of different couverture. With this you can strongly influence the taste of your brownies.

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Most important key data

Quantity: Approx. 25 pieces

Baking time: 25 minutes

Temperature: 180 ºC top/bottom heat

Level of difficulty: Easy

Shelf life: 5 to 7 days

Ingredients

Whole egg180 g
Cane sugar325 g
Couverture | Lindt 52 %360 g
Butter80 g
White flour110 g
Tree nuts165 g

Production

Preheat the oven to 180 ºC top/bottom heat.

Beat the whole egg with the cane sugar in a bowl. It is best to use a hand mixer for this. You should end up with a really nice foamy mixture. Of course, it won't be as light as you're used to, but that's because of the slightly brownish colour of the cane sugar.

At the same time, heat the couverture together with the butter in a pan or over a bain-marie. If you melt everything in the pan, just add the butter first and then melt the couverture in the warm butter.

As soon as the whole egg is nice and foamy and the couverture is liquid and free of pieces, you can slowly pour it into the whole egg mixture and stir it in.

Then sift in the flour and carefully fold it into the brownie mixture with a rubber scraper. Finally, roughly chop the walnuts and fold them in briefly. Place a baking frame (26x26 cm) on a baking tray lined with baking paper and pour the brownie mixture into it.

Put the brownie in the preheated oven and bake for 25 minutes. After the baking time, let the brownie cool completely. Wait at least 3 hours before you take it out of the frame and cut it. We even recommend that you leave the brownie to cool overnight, then remove it from the frame and cut it into 5x5 cm pieces. A pastry cutter is particularly helpful when dividing the pieces exactly. The brownie is still very warm and runny at the beginning, so it needs to cool down before it is ready to be cut.

Storage and shelf life

The brownie can be kept well packed at room temperature for 5-7 days.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Cakes and pastries, Cakes and cupcakes, Sweet pastry, Sweet basic recipes

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