Ultimate Chocolate Brownie
Fudgy, rich, and timeless, these chocolate brownies are soft, chewy, and bursting with intense cocoa flavor. Perfect for casual snacking or upscale dinner menus, enhanced with premium chocolate, butter, and a dense texture.
Equipment
- 1 Mixing Bowls One for wet and one for dry
- 1 Whisk For combining eggs and sugar
- 1 Baking Tray 10x10 cm for small batches
- 1 Parchment For lining the tray
- 1 Double boiler For melting chocolate & butter
- 1 Spatula To fold batter
Ingredients
- 34.38 g Dark Chocolate (53%) Rich in antioxidants
- 28.13 g Butter Adds richness
- 50 g Sugar (Granulated) Balances bitterness
- 31.25 g Whole Eggs Pasteurized
- 25 g Wheat Flour (Cake) Soft, low-gluten
- 6.25 g Cocoa Powder (Dutch) Deep flavor
Instructions
- Melt Chocolate and Butter - Instruction Media: [Optional: Image of melted mixture] - Take a double boiler and gently melt 34.38g dark chocolate and 28.13g butter. Stir until glossy and smooth.
- Whisk Eggs and Sugar - In a separate bowl, whisk 31.25g eggs and 50g sugar on high speed until light and fluffy.
- Mix Cocoa with Chocolate - Gently mix 6.25g cocoa powder into the melted chocolate mixture until well blended.
- Incorporate Egg Mixture - Carefully fold the egg mixture into the chocolate-cocoa mixture.
- Fold in Flour - Sift 25g flour and gently fold into the batter, combining only until it comes together to avoid overmixing.
- Prepare Bakeware - Pour batter into a 10cm x 10cm baking tray lined with parchment paper for even baking.
- Bake - Bake at 170°C (338°F) for 18 minutes, until a toothpick inserted has a few moist crumbs. Do not overbake.
- Cool and Slice - Let cool completely (about 30 minutes). For neat cuts, chill and use a warm knife.
Notes
- Slightly underbake for a fudgy center.
- Room temperature butter and eggs improve blending.
- Use 50-70% cocoa chocolate for best flavor.
- Storage: Room temp (3 days), refrigerated (1 week), frozen (3 months).
- Serving Suggestions: Serve warm with vanilla ice cream, chocolate sauce, raspberries, or pistachios.
- Variations: Add nuts, chocolate chunks, espresso powder, or use vegan substitutes (aquafaba, plant margarine).
- Pairings: Cold brew coffee, chai latte, port wine, or espresso martini.