Deep & Rich Homemade Chocolate Brownie
Less Sweet, More Flavor: The ‘Ultimate Chocolate Brownie’ Recipe
On days when you need a mood boost, try making this ‘ultimate chocolate brownie’ that boasts a deep chocolate flavor without being overly sweet. Its rich sweetness will fill your tiring summer days with more happiness.
Ingredients
- 200g Dark Chocolate (couverture chocolate can also be used, depending on preference)
- 60g Organic Brown Sugar (sweetness can be adjusted)
- 100g Cake Flour
- 100g Unsalted Butter
- 4 Fresh Eggs
- 25g Unsweetened Cocoa Powder
- 1 Tbsp Rum (optional, enhances flavor)
- 1/2 tsp Salt
- 50g Assorted Nuts (e.g., walnuts, pecans, to your liking)
Cooking Instructions
Step 1
First, place 200g of dark chocolate and 100g of unsalted butter into a heatproof bowl. Microwave them in 30-second intervals, for a total of 4 times, stirring gently in between, until they are smoothly melted. Be careful not to overheat, as this can cause burning. Stirring midway is recommended.
Step 2
In a large bowl, combine 4 fresh eggs and 60g of organic brown sugar. Using a hand mixer, whip the ingredients together until they are smoothly incorporated. Start on a low speed to mix the eggs and sugar initially, then gradually increase the speed.
Step 3
It’s important to whip the egg and sugar mixture until it becomes a pale ivory color. This step helps determine the texture and volume of your brownie. It’s ready when the mixture falls slowly from the whisk and briefly holds its shape.
Step 4
Carefully pour the warm, melted chocolate and butter mixture into the egg-sugar batter. Using a spatula, gently fold them together, being careful not to deflate the air incorporated in the eggs. The key is to mix slowly but thoroughly until the chocolate is evenly distributed.
Step 5
In a separate bowl, sift together 100g of cake flour, 25g of unsweetened cocoa powder, and 1/2 tsp of salt. Sifting the dry ingredients helps create a smooth batter without lumps. Add the sifted dry ingredients to the chocolate mixture and gently fold with a spatula just until no dry streaks remain. Avoid overmixing, as this can develop gluten and result in a tough brownie. While mixing the batter, preheat your oven to 180°C (350°F).
Step 6
Stir in about 2/3 of your chosen nuts into the batter. Line a baking pan or glass dish with parchment paper or lightly grease it with butter. Pour the chocolate batter evenly into the prepared pan and spread it out to create a flat surface. Sprinkle the remaining 1/3 of the nuts over the top for garnish. Bake in the preheated oven at 180°C (350°F) for 20 to 25 minutes.
Step 7
For a fudgier, denser brownie, bake for approximately 20-22 minutes. If you prefer a firmer texture, you can bake it for up to 25 minutes. Baking times may vary depending on your oven’s performance and the size of your pan. To check for doneness, insert a toothpick into the center; it should come out with moist crumbs attached, but not wet batter.
Step 8
The aroma of freshly baked brownies is wonderfully rich and chocolatey, bringing instant happiness. When you need to blow off some steam, this intense sweetness is the perfect choice! To enjoy the full depth of flavor, it’s recommended to let the brownies cool completely after baking, then refrigerate them for about a day before serving. They become even fudgier and richer with time.
