Decadent and Rich Real Chocolate Brownies
Boost Your Energy with Sweetness! A Heartfelt Real Chocolate Brownie Recipe
Indulge in the deep, rich chocolate flavor that fills your mouth and melts away stress. This homemade real chocolate brownie recipe is perfect for a quick energy boost. Make your special moments or lazy afternoons even sweeter with loved ones.
Ingredients- 250g unsalted butter
- 120g dark chocolate (60% cacao or higher recommended)
- 175g granulated sugar
- 200g fresh eggs (at room temperature)
- Pinch of salt
- 175g cake flour (sifted)
- A little vanilla extract or oil
- 120g toasted walnuts or pecans (roughly chopped)
Cooking Instructions
Step 1
First, place the 250g of unsalted butter in a saucepan over medium heat. As the butter melts, carefully brown it until it develops a nutty aroma and a light brown color. Be very attentive, as it can go from perfectly browned to burnt very quickly. Once you notice the nutty fragrance and a golden brown hue, immediately remove it from the heat. Do not step away from the stove! Stir in the 120g of finely chopped dark chocolate and let it melt into the warm butter. Whisk gently until you have a smooth chocolate-butter mixture. Set this aside to cool slightly.
Step 2
In a mixing bowl, combine the 200g of room-temperature eggs, 175g of sugar, and a pinch of salt. Whisk vigorously until the mixture becomes light, foamy, and slightly thickened. If your mixing bowl feels cold, you can briefly place it over a double boiler (a pot of simmering water) while whisking to help achieve a richer foam. (Ensuring the eggs are at room temperature, about 1-2 hours out of the refrigerator, greatly helps in achieving a good volume.)
Step 3
Gradually add the 175g of sifted cake flour to the whipped egg mixture, folding it in with a spatula in 2-3 additions. Mix just until no dry streaks remain, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tougher brownie. Gentle folding ensures a tender texture.
Step 4
Gently fold the cooled chocolate-butter mixture from Step 1 into the batter. Mix until evenly incorporated. Finally, add the 120g of roughly chopped toasted nuts and fold them in lightly. (Toasting the nuts beforehand in a 180°C/350°F oven for about 5-7 minutes enhances their nutty flavor and adds a delightful crunch.)
Step 5
Line a brownie pan with parchment paper, leaving some overhang to help lift the brownies out later. Pour the batter into the prepared pan, filling it to about 80% capacity, as the brownies will puff up during baking. Decorate the top with additional nuts or chocolate chips if desired. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Be careful not to overbake, as this can lead to dry brownies.
Step 6
Once baked, let the brownies cool completely in the pan on a wire rack before cutting them into squares. They should have a slightly crisp exterior and a dense, fudgy interior. These brownies are wonderfully rich and moist, offering a deeply satisfying chocolate experience with every bite. They pair beautifully with a glass of cold milk or a warm cup of coffee.
