I was in the mood to bake some brownies today. Everyone has their own favorite kind of brownies, but for me, the true quality brownie doesn’t need to have nuts for it to be tasteful, not too sweet either. I want a little crunch and a little chewiness, too. And this is why I like this recipe.
In this recipe, I used Dark Chocolate Couverture Callets with 64% cocoa content, but you can use dark or unsweetened compound chocolate as substitute. I just can’t guarantee that it would have the same taste. 😉
I don’t really follow baking times. I think I have mentioned that before. I check on the pastry every 15 minutes or so when baking. But since this is a big cake-like pastry, I only checked on the brownies after 30 minutes to allow the brownie to cook evenly. If I opened the oven too early, there’s a tendency of having a sunk “cake”. Bakers out there, you know what I mean! I was happy with the result: a thin crust/film has formed on top of the brownies and it rose beautifully! So don’t be surprised if you see the same thing when you bake. The top crust will crack once you take the pan out of the oven. That’s normal. 🙂
I baked the brownies for another 5 minutes, turned off the oven and let the pan stay inside the oven for 5 minutes, just to be sure! No toothpick test. Pure instinct. Hahaha
Let the brownies cool before unmolding and cutting. I was able to divide it into 15 squares.
Best enjoyed with a hot cup of tea… or coffee if you prefer! 🙂 Or… serve a la mode!
Dark Chocolate Fudgy Brownies
120 g Dark Chocolate Couverture Callets (64%)
170 g Unsalted Butter, cubed
1 1/2 cups Granulated Sugar
3 Eggs, Large
1 1/2 tsp Vanilla Extract
1/4 tsp Salt
1 cup All Purpose Flour
1/2 tsp Baking Powder
1. Preheat oven to 350F. Line and grease a 10.5 x 6.5 rectangular pan with foil or baking paper, allow overhang on the sides.
2. Melt the chocolate and butter with a double boiler. Make sure that the bottom of the bowl does not touch the water.
3. Once melted, add the sugar, eggs, and vanilla extract. Mix well.
4. Sift the flour, baking powder and salt together. Then gradually add this to the chocolate mixture. Mix until well incorporated.
5. Pour the batter onto the prepared pan. Bake for 35 to 40 minutes.
6. Let cool completely before diving into 15 portions.