- 300g chocolate (60-75% cacao)
- callets or chopped block 250g unsalted butter
- diced 175g flour pinch salt or if using salted butter none 30g
- cocoa powder (I use Valrhona)
- 300g granulated sugar
- 100g soft dark brown sugar
- 5 large 5ml vanilla extract
chocolate brownie
michelle taylor
12th January 2011
chocolate brownie
Line tray with greasproof In a large bowl set over a pan of simmering water, melt the chocolate ...
Ingredients
Method
Line tray with greasproof In a large bowl set over a pan of simmering water, melt the chocolate and butter. In a small bowl, whisk together the flour, salt, and cocoa powder. Once the chocolate is melted and smooth, over the heat, whisk in both sugars. Remove from heat and whisk in three of the eggs completely, then whisk in the other two, along with the vanilla Sprinkle the flour mixture gently fold in the dry ingredients until just combined; there might be just a trace of the flour in places. Do not overmix. Scrape into the prepared pan and bake for 30 minutes, until cooked, test by inserting a knife or skewer it should come out clean.
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