Classic Brownie

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3.7 1134
A good brownie doesn't need much chichi. The main thing is that there is enough chocolate in the game, like here!
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 25
  • 7-10 Tbsp some + 250 g butter
  • 300 g Dark chocolate
  • 4 Eggs (Gr. M)
  • 250 g demerara sugar
  • 7-10 Tbsp Salt
  • 200 g Flour
  • 50 g Baking cocoa
  • 1 TEASPOON Baking Powder

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Break chocolate into pieces for the dough. Melt with 250 g butter in pieces in a pot at low heat.

  2. 2

    Beat the eggs, sugar and 1 pinch of salt with the whisks of the mixer for 3-4 minutes until creamy. Remove the chocolate butter from the heat and immediately stir into the egg mixture.

  3. 3

    Mix flour, cocoa and baking powder. Stir quickly into the chocolate-egg mixture and pour the dough into the mould and smooth it down.

  4. 4

    Bake in a hot oven for about 25 minutes. The brownie should not be completely baked through. Therefore there are also traces of dough on the wooden skewer. Take it out and let it cool down. Carefully remove from the tin and cut into pieces of about 4 x 4 cm.

Nutrition Facts

KCAL
230 kcal
CARBS
21 g
FATS
14 g
PROTEINS
3 g