Donnerstag, 7. Juni 2012

Double Chocolate Brownies

Well, what can I say about these brownies? They are super moist and chocolatey - a chocoholic's vision of heaven!

Also, they are the perfect treat vor spontaneous guests as they take almost no time to make and you usually have all the ingredients needed in stock. At least I always have chocolate stocked! ;-)

I like using two different kinds of dark chocolate: one which is a little milder with 50% of cocoa content and one which is a little more intense with 70%. But you may just as well use any kind of chocolate you like. Personally, I prefer darker varieties because I don't want my brownies to be too sweet. But that is totally up to you!

You need a square baking tin of 25x25 cm (10x10inch) and this recipe will yield about 12 brownies depending on their size.

You will need:

  • 100g (3.5oz) dark chocolate (50%)
  • 100g (3.5oz) dark chocolate (70%)
  • 225g (8oz) soft butter
  • 4 eggs
  • 225g (8oz) sugar
  • 1 tsp Vanilleextrakt
  • 60g (2.1oz) all-purpose flour 

1. Preheat your oven to 160°C (320°F).
In a small pan, melt half of the 50% dark chocolate and half of the 70% chocolate together with the butter over medium heat. Cool slightly.

2. In a large bowl, beat the eggs until they are light and fluffy (at least 5 minutes!). Add the sugar and continue beating until the mixture is nice and creamy .

3. Add the vanilla extract and the chocolate mixture to the egg mixture and mix well. Sift the flour into the mixture and mix until all the ingredients have just about come together. You don't want to overmix!

4. Pour the batter into the prepared baking tin. Coarsly chop the rest of the chocolate and sprinkle on top of the brownie batter. Bake at 160°C (320°F) for about 45 minutes.
Important: Do not overbake! The brownies have to be moist and soft on the inside!

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