A classic American brownie: dense, intense in flavour and wonderfully gooey inside. Perfect with a scoop of vanilla ice cream or simply plain, with a cup of coffee.
American brownie
American brownie
Method
01
Preparation
Preheat the oven to 170 °C (conventional). Grease a square baking tin of approx. 20 × 20 cm with butter or line with baking parchment.
02
Melt the chocolate
Break the chocolate into pieces and melt together with the butter in a saucepan over a low heat. Stir regularly, but don't let it boil. Take off the heat as soon as everything has melted and combined.
03
Eggs and sugar
Whisk the eggs in a large bowl until foamy. Add the dark soft brown sugar and whisk to a smooth, thick mixture.
04
Make the batter
Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture and whisk to an even batter. Add the baking powder and flour and mix briefly to a smooth batter. Note: don't whisk for too long; that keeps the brownies gooey.
05
Bake
Pour the batter into the tin and smooth the top. Bake for approx. 30 minutes in the middle of the oven. Check with a skewer: some moist crumbs or a little melted chocolate may still cling to it.
06
Cool and cut
Leave to cool completely in the tin. Only then cut into pieces.
Tips & notes
For extra texture, stir a handful of roughly chopped walnuts or pieces of chocolate into the batter just before baking. The next day the brownies are even gooier. Keeps for 3–5 days in an airtight tin at room temperature; also freezes very well.
Variations
- Add a handful of chocolate chips or nuts for extra texture.
- Bake in a larger tin for thinner, chewy brownies with more crust surface.
Contains:
Gluten
Eggs
Milk
Serve with
| Calories | 307 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 31 g |
| Fat | 20 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
