A recipe from Gemo
Chocolate Brownies
Fudgy chocolate brownies baked in a square pan, with a thin crackly top, dense cocoa-chocolate center, and clean-cut edges.
Method
- 01
Heat the oven to 175 C. Butter a 20 cm square metal baking pan, then line it with parchment so two sides overhang for lifting out the brownies.
- 02
Melt 170 g butter and 170 g dark chocolate together gently in a heatproof bowl over barely simmering water, or in short microwave bursts. Stir until smooth, then let it cool for 5 minutes so it is warm but not hot.
⏱ 5 min
- 03
In a large bowl, whisk 250 g sugar, 3 eggs, 1 teaspoon vanilla, and 1/2 teaspoon salt for 1-2 minutes until glossy, slightly thickened, and evenly combined. Whisk in the warm chocolate-butter mixture until the batter looks smooth.
- 04
Sift 85 g flour and 35 g cocoa powder over the bowl. Fold with a spatula just until no dry streaks remain, scraping the bottom of the bowl. Fold in 80 g chocolate chips if using.
- 05
Spread the batter evenly in the prepared pan. Bake at 175 C on the middle rack until the edges are set, the top is shiny and lightly crackled, and a toothpick inserted near the center comes out with moist crumbs but no wet batter, about 23-28 minutes.
⏱ 25 min
- 06
Cool the brownies in the pan for at least 45 minutes, preferably until room temperature for the cleanest slices. Lift out with the parchment and cut into 16 squares.
⏱ 45 min
Nutrition
