Chocolate brownies

Name: Chocolate brownies
Ingredients: 200 g chocolate with 70% cocoa; 60 g flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 50 g butter at room temperature; 170 g sugar; 2 eggs; 3 tablespoons milk; 20 g powdered sugar

Dessert - Chocolate brownies by Delia F. - Recipia

Chocolate brownies made with dark chocolate have a dense, moist center, and bake in a 20 × 28 cm pan for 25-30 minutes. Melted chocolate, butter and a little milk make a denser cake than a regular cake, with a thin crust on top and a soft center. I choose chocolate with 70% cocoa because I like knowing how bitter the base will be. Prep: 15 minutes. Cook: 30-35 minutes. Rest: 60 minutes. Total time: 105-110 minutes. Servings: 12. About 225 kcal and 3 g of protein per serving.

Ingredients

200 g chocolate with 70% cocoa
60 g flour
1/2 teaspoon baking powder
1/2 teaspoon salt
50 g butter at room temperature
170 g sugar
2 eggs
3 tablespoons milk
20 g powdered sugar

Preparation

1. Preheat the oven to 170°C. Melt the chocolate over a double boiler, stirring from time to time, for about 5 minutes. Leave it to cool until it is no longer hot. 2. Mix the flour with the salt and baking powder in a bowl. 3. In another bowl, beat the butter with the sugar until light and fluffy. 4. Add the eggs one at a time, beating after each addition until incorporated. 5. Add the butter mixture to the flour and mix until you can no longer see any dry flour. 6. Pour the melted chocolate and milk over the mixture. Stir until smooth. 7. Line a 20 × 28 cm pan with baking paper and pour the mixture into it. 8. Bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs, not wet batter. 9. Take the pan out of the oven and leave the cake to cool completely, about 60 minutes. 10. Dust with powdered sugar and cut into portions as you like.

Notes

For a more bitter flavor, you can use chocolate with 80% cocoa in the same amount; milk chocolate makes them sweeter. They contain gluten, milk and eggs. Cut them to have with a coffee once they have cooled, so the center does not get crushed under the knife. In a smaller pan, the batter layer will be thicker, and the center may need a few extra minutes. Break the chocolate into small pieces before melting it and stir it from time to time over the double boiler. Keep the brownies in a sealed container in the fridge for up to 3 days; take them out 15 minutes before serving.