Chocolate-glazed brownies

Name: Chocolate-glazed brownies
Ingredients: 100 g butter; 200 g sugar; 200 g dark chocolate; 2 eggs; 250 ml heavy cream; 250 ml milk; 280 g flour; 2 packets baking powder (20 g); 200 g dark chocolate; 50 ml heavy cream; 50 g butter

Dessert - Chocolate-glazed brownies by Iris C. - Recipia

Chocolate-glazed brownies start with melted dark chocolate, which goes into the batter before it bakes in a single layer at 180°C. Butter and sugar make a rich base, with eggs, heavy cream and milk; the glaze goes on top and sets as it cools. I use plain dark chocolate, with no fillings, so the batter stays smooth. Prep: 20 minutes. Cook: 35-45 minutes. Rest: 60 minutes. Total time: 115-125 minutes. Servings: 12. About 530 kcal and 7 g of protein per serving.

Ingredients

100 g butter
200 g sugar
200 g dark chocolate
2 eggs
250 ml heavy cream
250 ml milk
280 g flour
2 packets baking powder (20 g)

For the glaze

200 g dark chocolate
50 ml heavy cream
50 g butter

Preparation

1. Beat the butter and sugar for 4 minutes, until pale and fluffy. 2. Melt the dark chocolate for the batter in a double boiler, about 5 minutes, until it flows easily. Let it cool for 5 minutes, then gradually mix it into the butter. 3. Add the eggs one at a time, mixing well after each. Gradually pour in the heavy cream and milk. 4. Mix the flour with the baking powder and fold it into the batter until no streaks of flour remain. 5. Line the pan with baking paper, pour in the batter and bake at 180°C for 30-40 minutes. The cake is ready when the center is set and a toothpick comes out with a few moist crumbs. 6. For the glaze, melt the dark chocolate, heavy cream and butter over low heat, stirring gently for 5 minutes, until smooth. 7. Pour the glaze over the baked cake. Let it cool for 60 minutes, then cut it.

Notes

For a less bitter flavor, you can use chocolate with 50-55% cocoa in the same amount. Contains gluten, dairy and eggs. A slice goes well with unsweetened coffee, which stands up nicely to the glaze. A pan of about 20 × 30 cm gives you a good layer; in a smaller one, the center may need a few extra minutes, while in a larger one it will bake faster. Choose baking chocolate, not decorating chips, since it melts evenly into the batter. The butter should be soft when you beat it with the sugar; if it’s cold, the mixture stays lumpy. Don’t rush the beating at the start, the butter and sugar mixture needs to be airy before the eggs go in. Keep the cake covered in the fridge for up to 3 days, then let it lose some of its chill before serving.