Brownies Recipe
Dark chocolate and the paper-thin crust give these brownies their character. Inside, they stay moist and soft with a delicate cocoa aroma and a tender centre. Cut into neat pieces, they are perfect with coffee or as a small indulgence.
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Servings: 18
Equipment
- Electric hand mixer (with whisk and beaters)
- Kaiser Inspiration Teigschaber (about 30 cm / 12 inches long)
- Digital kitchen scale (with tare function, up to 5 kg / 11 lb capacity)
- Baking pan with dividers (dimensions 31 x 20 x 4.9 cm / 12.2 x 7.9 x 1.9 inches)
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Ingredients
- 90 g Butter
- 160 g Dark chocolate (recommended: very good quality)
- 145 g Brown sugar
- 3 Eggs (use 2 whole eggs and 1 egg yolk)
- 8 g Vanilla sugar (recommended: Dr. Oetker bourbon vanilla sugar, 8 g per sachet)
- 110 g Plain flour (Type 405)
- 1/2 TL Baking powder (1/2 tsp)
- 1 Prise Salt (1 pinch)
- 2 TL Cocoa powde (2 tsp)
Instructions
- Preheat the oven to 175°C (top/bottom heat) or 155°C (fan/convection). Line the pan very well with baking paper and grease the insert thoroughly on all sides. Melt 110 g dark chocolate together with the butter over low heat, then let it cool for 5 minutes.
- Beat the eggs, egg yolk, vanilla sugar, and brown sugar for 2 to 3 minutes until creamy and lightly fluffy. While mixing, stir in the lukewarm chocolate-butter mixture. Mix the flour, baking powder, salt, and cocoa powder, then fold in briefly just until no streaks of flour remain. Roughly chop the remaining chocolate (50 g) and fold it in.
- Transfer the batter to the prepared pan and smooth the top. Bake for 22 to 26 minutes. Remove when the edges are set and a wooden skewer comes out with moist crumbs, but no wet batter.
- Let cool completely, then chill in the refrigerator for 30 to 60 minutes for clean, firm pieces. Afterwards, carefully lift the insert out of the pan.
Notes
We decided to use a baking pan with inserts, so the brownies are portioned evenly. The key is to line the pan well with baking paper and grease the dividers on both sides.
Use a high-quality dark chocolate, as it shapes the flavour of these brownies.
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For these Brownies, a specialised baking pan, an accurate kitchen scale, and a powerful hand mixer have proven to work especially well. Here is a selection we particularly enjoy working with:
