Perfect Chocolate Brownies recipe
How can you say No to pure moist chocolate?
What makes a good chocolate brownie?
The brownies have to have a high chocolate ratio compared to the other ingredients — it should be the dominant element in quantities. The chocolate itself needs to be a quality one. I use dark chocolate above 70% cocoa. I realize that some recipes mix dark chocolate and milk chocolate, but I love that strong, slightly bitter chocolate taste, and that's what we use here. To get the chocolate brownies moist on the inside, we need the wet ingredients and fat agents in high proportions. In this recipe we use a relatively high amount of butter and 2 eggs so the batter stays runny. The flour amount is low — we don't want it absorbing too much of the liquids. Remember, chocolate brownies are not a chocolate cake; it's more like a condensed cookie or a big chocolate bar.
Chocolate brownies baking makes the difference
Baking time is short — it's just long enough for the batter to hold its shape and form a crusty shell on the outside. On the inside, the brownie is very moist and wet. Think of it like a medium-rare steak: you don't want the heat of the oven to cook the inside of the chocolate brownie. That's why we bake the brownies at a low temperature of 170°C/340°F for just 20–25 minutes. It's super important to check after 18 minutes with a toothpick to make sure it's still moist — when you pull out the toothpick, it should have wet chocolate crumbs on it.Chocolate brownies variations
There are endless possibilities with brownies — starting from different kinds of fruit like raspberry or cranberry, then moving to more popular variations like white chocolate, toffee, walnuts, and whatever else comes to mind. Chocolate brownies are great with coffee and great for entertaining: a quick dessert that needs no preparation. Why this recipe will work for you- high chocolate percentage
- high liquid agent percentage
- low amount of flour
- short baking time
Method
- 1
making the brownies batter
Preheat the oven to a 170°c/340°F. Butter a 28 X 18 cm (11 x 7 inch) rectangular baking pan. Place the chocolate and butter in a bain-marie on the stove and mix well until fully incorporated (it should be dark and shiny) and set aside to cool. In a Bowl, whisk the eggs, sugar and vanilla just until combined, the purpose is not to get air into the egg mixture. Fold the chocolate mix inside the egg mix following by the flour just until fully incorporated and there are no lumps.
- 2
Bake and serve· 30 minutes
Pour the batter into the baking pan and place in the oven for 20 minutes Check after 18 minutes to make sure the mix is not dry. Insert a toothpick, it should come out with some wet chocolate crumbs. Take out the brownies and set aside to cool for 15 minutes. Cut the brownies into bite size squares and serve. The brownies can be kept in the fridge for 4-5 days and outside for 3 days.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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