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
Storage:
Store leftover in an airtight container for 6/7 days.
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.
Tips:
- 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.
Substitution & Variations:
- Chocolate - I use 70% chocolate but you can use whatever you like
- Flour - use hight quality gluten-free flour instead of all-purpose flour to make this gluten-free