Today I share with you the recipe for these chocolate brownies. It is so easy to prepare and everyone loves it! I covered these Brownies with a chocolate glaze and, just thinking about it, my mouth is watering!
A sticky center part, chewy edges and, to top it off, a swirl of chocolate icing on top - it's the dessert you need right now!
The chocolate glaze makes these brownies so irresistible. It is so quick and easy to make and gives these treats that touch of greedy delicacy.
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What makes this recipe great
- This is so chocolaty.
- It's easy to make and forgiving.
- They are super moist and fudgy
- Only a few ingredients
- Perfect for any occasion: they are versatile for any occasion
Ingredients
- flour: all-purpose flour
- chocolate: make sure to use good hight quality chocolate, best you can effort
- sugar: caster or granulated
- butter: unsalted is best
- eggs: use eggs at room temperature
Instructions
Preheat the oven to 160 degrees.
Grease and lightly flour, or lined with parchment paper, a mold of 25x32 cm.Sift the flour and yeast into a bowl.
Melt the butter and chocolate in the microwave or in a double boiler. They should be smooth.
In a bowl or in the mixer, pour the butter and the chocolate, add the sugar and the eggs one at a time. Incorporate, a little at a time, the sifted flours and salt with a spatula to obtain a homogeneous mixture.
Pour everything into the pan and level.
Cook for 30/35 minutes, the appetizer should not come out completely dry. It is important not to overcook the brownies.
Let it cool in the mold for a few minutes before transferring it to a grate to cool completely for at least a couple of hours.
Spread the glaze at room temperature (it must not be cold because it would be difficult to spread it) with a spatula.
Cut the brownies into squares and serve them!
Substitutions & Variations
- Chocolate - I use 70% chocolate but you can use what ever you like
- Flour - use hight quality gluten-free flour instead of all-purpose flour to make this gluten-free
Frequently asked question
If the brownies are dry in the middle, they've probably been baking for too long.
I use 70% as my family loves more sweetness in the chocolate but you can go with more dark chocolate or milk chocolate Is totally your choice.
Let them cool completely. Use a sharp knife to slice your brownies, Dip the knife into hot water and dry it before slicing. Repeat this routine between each cut.
Storage
Store leftover in an airtight container for 6/7 days.
You can freeze them in an airtight container for a couple of months, using parchment paper between each brownie. Defrost them at room temperature for 5 hours then reheat them in the microwave.
Expert tips
- use high quality chocolate: the quality of the chocolate can make a difference and take your brownies to a higher level of delicacy.
- do not forget to sift the flour: this is a step that many skip not knowing that sifting the flour helps our cake to acquire greater softness.
- do not mix the ingredients too much
- do not overcook the brownies, cooking is the most delicate phase in the brownies recipe. Take the pan out of the oven when a knife inserted in the center still comes out a little sticky.
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Recipe
EASY CHOCOLATE BROWNIES
Equipment
- Rectangle baking pan 32x25 (13x9 inch)
Ingredients
- 150 gr. all purpose flour
- 250 gr. chocolate 70%
- 200 gr. caster sugar
- 200 gr. diced butter no salt
- 4 eggs
- 1 sachet of yeast
- 1 pinch of salt
For the Glaze
- 150 gr chocolate
- 100 ml fresh cream
- 25 gr icing sugar
Instructions
- Preheat the oven to 160 degrees.
- Grease and lightly flour, or lined with parchment paper, a mold of 25x32 cm (13x9 inch).Sift the flour and yeast into a bowl.
- Melt the butter and chocolate in the microwave or in a double boiler. They should be smooth.
- In a bowl or in the mixer, pour the butter and the chocolate, add the sugar and the eggs one at a time. Incorporate, a little at a time, the sifted flours and salt with a spatula to obtain a homogeneous mixture.
- Pour everything into the pan and level.
- Cook for 30/35 minutes, the appetizer should not come out completely dry. It is important not to overcook the brownies.
- Let it cool in the mold for a few minutes before transferring it to a grate to cool completely for at least a couple of hours.
- Spread the glaze at room temperature (it must not be cold because it would be difficult to spread it) with a spatula.
- Cut the brownies into squares and spread the glaze at room temperature with a spatula.
For Chocolate Glaze
- Chop the chocolate and place it in a bowl with the sugar.
- In a saucepan, bring the cream to a light boil.Add the hot chocolate cream and mix with a wooden spoon until a shiny and smooth glaze is obtained.
- Let it cool down to room temperature.
Notes
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