Easy Brownie recipe

Brownie recipe. There are two types of people – those who love Cake, who can never get enough – and then everyone else. No matter what type you are, a well-made brownie always goes down well.

The best brownie,

Exactly with the brownie, however, there is the small curl on the tail, that it is very different how you would like it. Someone prefers it to have a consistency similar to a more traditional piece of cake, while others (including the undersigned) would like it to be as crunchy as possible. The recipe here gives, if you follow it to the letter, a snazzy version. If you bake for a little longer, you will get a firmer piece of cake (see the notes in the recipe). 

6 tips to get the wonderful brownie

Many people struggle with the consistency of their brownie in particular - if you follow the tips below, you should be able to get it right - every time.

Use real Chocolate (good quality) – 70% is optimal, any higher than that and the brownie will be too bitter. Cocoa powder is a no-go in my brownie.

Use parchment paper when baking, especially if you want a crunchy brownie. It will stick - with baking paper it is much easier.

Make up your mind which brownie you want - it's terrible to expect a fancy brownie, and it then comes out as an almost-Ordinary cake. Once you have made a decision, adjust the baking time accordingly (see the notes in the recipe)

Keep an eye on your brownie - for the first 15 minutes you can do whatever you want, after that you have to pay close attention. Feel free to poke with a meat skewer or fork and assess the consistency. In my oven, 20 minutes = perfectly crispy).

Leave your brownie alone. When you take it out of the oven, it will bake a little longer, and then it needs time to settle. Allow at least 1 hour after it has been taken out of the oven - preferably more.

Salt is good. Yep, a little salt accentuates the chocolate flavor and rounds off the overall flavor impression perfectly. You need more than you think - taste your dough.

Ingredients

100 grams of good quality dark chocolate (70%) .

100 grams of butter (salted butter)

100 grams of sugar

2 eggs (medium)

100 grams of wheat flour

50 grams of hazelnuts (can be omitted or replaced with other nuts)

2-3 pinches of fine salt 

Here's how you do it?

The world's best brownie,

Start by melting your butter in a saucepan over medium heat (4/6 on our stove).

Pour your chocolate, which you have broken into smaller pieces, into the butter and remove from the heat. Stir quietly while the Chocolate slowly melts. Set aside while you prepare the rest.

Whisk eggs and sugar lightly in a bowl, sift flour into the egg mixture and stir well (but carefully) - there should be no lumps of flour.

Notice how hot your chocolate is - let it cool a little. When it is just lukewarm (5-10 minute waiting time), pour it into the egg mass while stirring gently.

Coarsely chop your Hazelnuts and gently stir them into the brownie mixture. Finally, season the dough with salt - 2-3 pinches are appropriate.

Pour your dough into a form with Baking paper so that the mass is approx. 3 cm high when poured in - the mold must not be too large. We used a foil tray (20x15x3 cm). You do not need to spread the dough evenly - it flattens itself and becomes smooth when it is heated.

Bake your brownie at 175 degrees - 20 minutes was enough for a snazzy version here - but keep an eye on the dough from the 15 minute baking time onwards, and continuously poke it with a skewer - a bit of dough will stick, and it will feel fairly firm when you press the dough and it is ready.