The weekend is about to end and as I want to prolong it a little more, I console myself with some chocolate. What? No, I didn’t stuff myself with mountains of chocolate eggs. I’ve been good! I offer you this great recipe for a super melting brownie.
Of course, when it comes to the ingredients, we don’t skimp on quality. Good chocolate is the basis for a halfway successful brownie. The other secret is the cooking. For a melting heart, nothing could be simpler than watching it cook.
Each oven is different but on average it takes 25 minutes to cook. Then you check regularly by sticking a knife into it! If there is hardly any dough left on it, it’s ready.
If it is perfectly cooked, goodbye fondant, hello cake. It should still be a little moist. Besides, use a mould that is not too high, so that it is a little compacted… well, a brownie.
All you have to do is try it for yourself.
Chocolate fudge brownie
6 to 8 people – Difficulty: easy
Preparation 10 min – Cooking time 25 min
- 250g of butter
- 350g of powdered sugar
- 200g of very good dark chocolate (70% cocoa)
- 80g sifted cocoa powder
- 65g sifted flour
- 1 teaspoon baking powder
- 4 large eggs
Preheat the oven to 180 °C and line a 30 cm tin with baking paper. Melt the butter and chocolate in a large bowl in a bain-marie (or not) to obtain a homogeneous mass. Then put the cocoa, flour, baking powder, and sugar in another bowl.
Add this mixture to the melted chocolate and mix well. Then add the eggs one by one, stirring to obtain a silky consistency. Pour the batter into a baking tin and bake for about 25 minutes.
Be careful to watch the end of the baking time, as this is where it all comes into play. It is best to finish baking after 20-25 minutes by removing the cake from the oven. It must remain melting and with the heat, it will continue to cook for a few more minutes outside the oven.
