Brownie
The brownie is an American classic: dense, moist, and intensely chocolatey. Unlike cake, a brownie should have a fudgy texture inside and a crackly crust on top. The secret is not to overbake.
⏱️ Cooking Time: 25 minutes
🥘 Ingredients
- 200g semi-sweet chocolate
- 100g butter
- 3 eggs
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1 pinch of salt
- 1 teaspoon vanilla extract
- Chopped walnuts (optional)
👨🍳 How to Make
- 1
Preheat oven to 180C (350F). Line a square pan (20x20cm) with parchment paper.
- 2
Melt chocolate with butter in a double boiler or microwave (in 30s intervals).
- 3
In another bowl, beat eggs with sugar for 3 minutes.
- 4
Add melted chocolate (warm) and vanilla, mixing.
- 5
Add sifted flour and salt, stirring until just combined (do not overmix).
- 6
Add walnuts if desired.
- 7
Pour into pan and bake for 22-25 minutes.
- 8
Toothpick should come out with moist crumbs (not clean!). Do not overbake.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| Mug brownie | 2 min | Mix proportional ingredients in a mug and microwave for 90 seconds. | |
| Stuffed brownie | 28 min | Pour half the batter, add dulce de leche or Nutella filling, cover with the rest. Bake 25-28 min. |
💡 Tips
- ✦ The perfect brownie comes out of the oven looking "raw inside" - it continues cooking outside the oven.
- ✦ Clean toothpick = dry brownie. The toothpick should have moist crumbs.
- ✦ Use quality chocolate (minimum 50% cocoa) for best flavor.
- ✦ Let cool completely before cutting for perfect squares.
🧠 Did You Know?
The brownie was invented by accident in 1893, when a baker forgot to add leavening to a chocolate cake.
There is an eternal debate between fudgy and cakey brownies. Purists prefer fudgy.
🥗 Nutrition Info
One brownie (60g) contains about 260 kcal, 30g of carbohydrates, 3g of protein, and 15g of fat. Dark chocolate contributes antioxidants.