Wet, heavy brownie recipe
There are a couple of things when it comes to tastes that I associate with autumn. For sure cinnamon, pumpkin, and caramel. Even though chocolate is not one of them for most people, for me there is nothing better than a piece of brownie in a cosy autumn evening. But then again, I eat chocolate all year long. So today I want to share my brownie recipe. It takes some tries to get it to the consistency that you like, since it is a recipe for a wet, heavy version, but besides that, extremely easy to do.
You will need
- 200 g of dark chocolate (the higher % of cacao the better)
- 200 g of unsalted butter
- 100 g of flour
- 300 g of sugar
- 6 eggs
Put butter cut into small pieces into a small pot and slowly heat until half of the butter is melted. Add chocolate broken into small pieces. Mix together until melted. Let it cool down.
Whip eggs in a mixer and gradually add sugar and flour. After that, mix the butter chocolate mixture into it.
When that is done, put it to a form and into the oven for 18-25 minutes. This is the part where you should decide how wet the cake should be – the longer in oven, the drier the cake gets). Personally I always keep it in the oven until is stops moving when I shake it.
You can serve with hazelnuts or sugar powder.
Enjoy! And if you decide to make brownie from this recipe, please share the photo of it in the comments below.