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Dark chocolate brownie

Too few ratings

Rafael Loureiro

Community Member

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
180 g butter
240 g flour
250 g dark chocolate
3 tbsp sweetened cocoa powder
eggs
160 g sugar
320 g muscovado
1 pinch salt
1 tsp baking soda
150 g (dark) chocolate chunks

Utensils

  • oven
  • 1 baking tin (2.33 in.)
  • 1 heatproof bowl
  • 1 pot (large)
  • 1 stand mixer with whisk
  • Step 1/10

    • oven

    Pre-heat oven to 220 degrees Celsius

  • Step 2/10

    • 1 baking tin (2.33 in.)

    Grease a retangular 23x33cm baking tin and sprinkle flour on top

  • Step 3/10

    • 180 g butter
    • 250 g dark chocolate
    • 1 heatproof bowl
    • 1 pot (large)

    Put 250g of dark chocolate and the butter in a bowl and melt it in bain marie until it becomes a homogeneous mix

  • Step 4/10

    • 240 g flour
    • 3 tbsp sweetened cocoa powder
    • eggs
    • 160 g sugar
    • 320 g muscovado
    • 1 pinch salt
    • 1 tsp baking soda
    • 1 stand mixer with whisk

    Put the flour, cocoa powder, eggs, sugar, muscavo, salt and baking soda together in a mixer and mix them in high speed for 10 minutes

  • Step 5/10

    Lower mixer speed and slowly add the melted chocolate to the mix

  • Step 6/10

    • 150 g (dark) chocolate chunks

    Slowly add the chocolate chunks to the mixer in low speed

  • Step 7/10

    Pour the brownie mix in the baking tin and take it to the oven

  • Step 8/10

    Bake the brownie for 25 to 30 minutes at 220 degrees Celsius

  • Step 9/10

    The brownie should be ready once the borders begin to release from the tin sides

  • Step 10/10

    Take the brownie out of the oven and let it cool down. The middle will still be soft, even a bit melted, but will harden once it cools down

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