Chocolate Brownies

24 PIECES

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

3 eggs
150 g sugar
200 g butter
200 g good quality dark chocolate
110 g all-purpose flour
two handfuls (approx. 50 g) nuts

FOOD AND TEA PAIRING

This dish is best enjoyed with quality tea.

Instructions

1
Preheat the oven to 180 degrees. Cut the butter and chocolate into smaller pieces.
2
Melt the butter in a bain-marie or simply on the stovetop, then break all the chocolate into the warm butter. Mix well until a smooth cream forms.
3
Whisk the eggs with sugar using an electric mixer until a light, thick foam forms. Then slowly start pouring in the melted chocolate, stirring constantly to combine the eggs and chocolate.
4
Finally, sift half of the flour into this batter, fold it in with a whisk, and do the same with the remaining flour and nuts.
5
Line a small baking dish (maximum 25 x 30 cm) with baking paper and pour in the prepared batter. Place in the oven and bake for 20-25 minutes, no longer.
6
Let the brownies cool in the baking dish on a wire rack for 5 minutes, then lift them out by the overhanging paper and set aside to cool further, this time without the baking dish. Wait at least 4 hours until they are well set. Only when thoroughly cooled and firm, cut them into rather small pieces.

Tip

During baking, brownies form a typical shiny, paper-thin layer on the surface, and once they are done, a gap will appear between the batter and the baking dish. The classic skewer test won't help you this time, as brownies are meant to remain moist and fudgy in the center. Remove them from the oven as soon as the first moist, not dry, crumbs of batter appear on the skewer.

Kuchařka pro dceru

Jana Florentýna Zatloukalová is the author of the successful blog Kuchařka pro dceru.