Brownies are a delicious chocolaty square that can be made with ease. These brownies are fudgy, moist, simple, and uses some special techniques to elevate your brownie game.
Just like the chocolate mousse, the chocolate you use is crucial. Do not use low-quality chocolate, or chocolate chips. Use a high-quality bar of dark chocolate, either bittersweet chocolate or dark chocolate labeled 70%. The reason why chocolate chips aren’t the best for brownies is, because they contain stabilizers in them, and consequently do not have the same intensity as bar chocolate.
AERATING THE BATTER
Although, incorporating air into a brownie may seem pointless, it actually rewards you with a better brownie. By aerating the batter, the brownie rises in the oven, then crashes into a dense, fudgy square as it cools. The reason why the brownies don’t hold their structure after baking is, because there is no leavener in a brownie, and the brownies are still gooey when they come out the oven, unlike a cake. This trick can be done easily with a hand mixer within 5 minutes. Simply, by whipping the eggs with the sugar, and slowly drizzling in the chocolate butter mixture the batter will be extremely aerated.
BAKING TEMP, TIME AND WHAT TO LOOK FOR
Like most baked goods, bake the brownies at 350°F. The baking time can range from about 30-40 minutes, depending on your oven’s temperature accuracy. Also, use a toothpick to determine the doneness. A perfectly cooked brownie will cover the toothpick in moist crumbs. If your brownie has wet batter on it leave it in for for 2-3 minutes more. Make sure to keep an eye on the doneness, otherwise your brownies may overcook, and become dry.
Preheat oven to 350°F, and grease and line a 8×8 baking pan with parchment paper. Sift the dry ingredients into a small bowl.
Melt the chocolate and butter over a double boiler.
Whip the eggs with the sugars until very aerated.
Next, drizzle in the chocolate while whisking until the mixture become thick and fluffy.
Now, fold in the dry ingredients until just combined.
Spread the batter into the pan and bake for 35-40 minutes until moist.
Cool in the pan for 30 minutes before removing and cutting.
Cut into 9 or 16 squares.
- 2/3 cup all-purpose flour
- 1/4 cup dutch-processed cocoa powder
- 1 tsp salt
- 1 tbsp ground espresso
- 1 tsp ground cinnamon
- 8 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter, cubed
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp pure vanilla extract
Butter and line a 8×8 baking dish with parchment paper.
Sift dry ingredients in a small bowl.
Whisk the eggs with the sugars, and vanilla extract until light and fluffy.
Melt the chocolate and butter over a double boiler,
Drizzle the chocolate mixture into the eggs until incorporated.
Fold in the dry ingredients until just combined.
Spread the batter into the baking pan, and bake fro 35-40 minutes until moist, but not runny.
Cool in the pan for 30 minutes before transferring to a wire rack to cool completely,
Cut into 9 or 16 squares.