Death by chocolate brownies

Death by chocolate brownies

Written 4 months ago

The ultimate chocolate indulgence. Once a year is enough for us, which is saying a lot.

Ingredients

• 285g butter • 225g dark chocolate 70% cocoa • 90g cocoa powder unsweetened • 400g castor sugar • 110g brown sugar • 2 tsp vanilla extract • 1 tsp salt • 6 big eggs • 125 g all-purpose flour • Fleur de sel for sprinkling • Butter and baking sheet for the baking tin

Method

• Grease the baking tin with a little butter and line it with parchment paper. The paper should stick as smoothly as possible to the inside of the tin, so cut to size if necessary. • Preheat oven to 180° C (top and bottom heat). • Chop chocolate into small pieces and mix it in a mixing bowl with half of the cocoa powder. • Melt the butter and immediately add it to the chocolate. Leave it for approx. two minutes, so that the chocolate can warm up well and become soft. The mixture will be easier to stir that way. • Stir well with a whisk until you get a smooth chocolate cream. Set aside. • In a second mixing bowl, mix the sugar, brown sugar, vanilla extract and salt. • Stir in the eggs gradually, preferably with a food processor or hand mixer. When all the eggs are incorporated, continue stirring for 10 minutes on high speed, which guarantees the sticky, delicate consistency of the brownies. • Then add the liquid butter-chocolate mixture, stirring constantly until everything is evenly mixed together. • Sift the flour with the second half of the cocoa powder – this helps to avoid knots in the dough. Lift the mixture under the liquid dough with circular motions until a smooth, even mixture is obtained. • Fill the dough into the baking tin and smooth it with a dough scraper. • Bake in the preheated oven for 20 minutes. Take it out of the oven and whack the tin vigorously onto the kitchen plate a couple of times. As a result, the still liquid dough spreads more evenly and the brownies will all be the same height. • Sprinkle with a little Fleur de Sel and bake for about another 25-30 minutes. Test with a skewer – if chocolate is still stuck on the skewer, the brownies are done. • Remove from the oven and allow to cool completely. • Cut into equal squares and enjoy!

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