Over the years I’ve experimented with different brownie recipes and have found the one below consistently good, easy to prepare and not overly extravagant with ingredients. It’s based on the recipe from the website Scientifically Sweet, with some adaptations of my own.
Ingredients
- Bittersweet Chocolate 170 g, coarsely chopped
- Salted Butter 113 g
- Eggs 3 large, room temperature
- Granulated Sugar 1 cup (200 g)
- Pure Vanilla Extract 1 tsp (5 ml)
- Salt ¼ tsp (1/2 tsp if using unsalted butter)
- All-Purpose Flour ½ cup (71g)
- Unsweetened Dutch Processed Cocoa Powder ¼ cup (30 g)
- Espresso Powder 1 tsp
Cook It
- Preheat oven to 350°F or 177°C.
- Line an 8×8 inch square metal baking pan with parchment paper, leaving a 2-inch overhang at each side.
- In a large bowl over a pot with simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave in 20 second bursts, stirring each time. Set aside and keep warm.
- Combine eggs and sugar in a large bowl and beat with a wire whisk or handheld mixer for about 2 minutes until pale, thick and slightly fluffy.
- Mix in vanilla and salt.
- Add the warm melted chocolate mixture and mix well with a spatula or whisk until evenly combined. The mixture should become glossy when the chocolate is thoroughly incorporated.
- Sift in flour, cocoa powder and espresso powder to remove any lumps and fold in gently until well incorporated and mixture is smooth.
- Mix in any optional ingredients, e.g. nuts, chocolate chips
- Scrape batter into prepared pan and smooth out the surface.
- Bake for 20-25 minutes until the mixture is slightly puffed and a toothpick inserted in the top comes out with moist crumbs attached.
- Transfer pan to a wire rack and allow to cool completely before slicing.
