About this Recipe
Brownies, a chocolate favourite truly rich and fudgy. It may surprise you to know that the first Brownie recipe did not contain any chocolate!
- 6 eggs (medium)
- 180g butter
- 220g chocolate half milk, half dark
- 200g sugar
- 2 tsp espresso coffee granuals (optional to enhance the flavour)
- 60g cake flour
- a pinch of salt
- 200g bitter chocolate couverture
- 200g walnut halves (optional)
You cannot check if these are done with the skewer or toothpick method as they are supposed to stay gooey in the middle. However, if you stick to the quantities the baking time should work.
It´s good if the surface cracks
Step by Step Instructions
Preheat the oven to 180°C (160°C fan). Grease and line a 22 x 30 baking tin with baking paper.
Separate the eggs. Melt the butter on a low heat, then add the chopped chocolate. Allow the chocolate to melt. Take the mixture off the heat. Then add the sugar, the egg yolks and the flour one after the other.
Whisk the eggwhites until they are stiff and fold them into the chocolate mass.
Pour into the prepared tin and level out the mixture.
Bake in the oven for 35 minutes. Allow the Brownie sponge to cool and take it out of the tin.
Warm up the couverture slowly. As soon as it becomes fluid, pour it onto the brownies. Cut the brownies into squares after a few minutes and place half a walnut on each one while the couverture is still warm. Allow to cool. Keep them in a cool place. They taste best when they are a little cool and keep their fudginess that way.
Instead of using couverture you can just sprinkle them with powdered sugar.