Brownies

This Brownies remind me of the brownies I used to eat when I was a child. They are so fudgy and moist. It’s hard to resist them but I still recommend making a double batch. They are absolutely delicious!

It’s a chocolate pick-me-up.

Ingredients:

(backing pan 22x22)

200g high quality dark chocolate
200g butter
200g sugar
2g table salt
4 eggs
100g flour

Instructions:

Step 1Chop the chocolate and melt it together with the butter in a saucepan over a low temperature.
Step 2In a bowl, beat the eggs, sugar and salt by hand until frothy and then stir in the melted chocolate. Make sure that the chocolate is not too hot (lip warm) to avoid the eggs coagulating.
Step 3Fold in the flour and stir gently.
Step 4Spread the mixture in a baking tin (approx. 22x22 cm) and bake in a preheated oven (180° Upper-Lower heat) for about 20 minutes.
Step 5After baking, cover it and let it cool in the fridge for at least 4 hours (I prefer the whole night).
Step 6Finally, cut into pieces and serve.

Notes, clarifications, pro tips, and more:

The baking tin should be either lined with parchment paper or buttered to prevent the brownies from sticking to the pan.
Toothpick Test: If you’re wondering, fudge brownies don’t respond to the usual toothpick test. The centre will remain fudgy. However, if the batter is still wobbly, continue baking until it firms up slightly.
For coffee lovers: Add 50 ml of espresso to the batter for a subtle coffee kick. Just increase the baking time by 5 minutes.
For the ultimate chocolate lovers: Before baking, place your favourite chocolate squares or pieces on top of the batter, aligning them with your desired cutting lines. (I personally love using MILKA-Oreo chocolate for extra indulgence.) The baking time remains the same
For nutty brownie enhancements: Gently fold 100 g of roughly chopped nuts of your choice into the batter. The baking time remains the same