Ingredients
Check off ingredients as you go
Serves 6 (one 20x20 cm / 8x8 inch pan)
For the brownie
- 200 g (7 oz) dark chocolate (Nestlé-style baking chocolate or 60% cacao)
- 100 g (7 Tbsp) butter or 80 g (⅓ cup) neutral oil
- 3 large eggs
- 70 g (⅓ cup) sugar (preferably light brown)
- 70 g (½ cup + 1 Tbsp) sifted all-purpose flour (plain flour)
- 1 Tbsp pure peanut butter or 100 g (¾ cup) almonds, hazelnuts or pecans (optional)
Making the brownie
- Line a 20x20 cm (8x8 inch) square pan with parchment paper. Preheat the oven to 170°C (340°F).
- In a large bowl, whisk the eggs with the sugar until the mixture turns pale and foamy.
- In a saucepan, melt the chocolate and butter over low heat or in a double boiler. Once melted, gently fold it into the egg and sugar mixture, then add the flour and the almonds, or the tablespoon of pure peanut butter, which you’ll drizzle over the batter in a zigzag just before it goes in the oven. .
- Bake for 20-25 minutes. The brownie will form a thin crust on top, and the center will still be just slightly moist. Let it cool for about fifteen minutes out of the oven before cutting into squares.
Store at room temperature for a fudgy texture, or in the fridge for a denser bite. Personally, I prefer these brownies at room temperature. If you keep them in the fridge, take them out 30 minutes before serving.
Variations
- For an even thicker brownie, use a smaller pan and adjust the baking time.
And if you’re a brownie fan, you should try my brownie cheesecake: it’s a classic brownie topped with creamy swirls of cheesecake.
Brownie cheesecake
Click on the picture for the recipe