Classic Brownies

Featured tools:

Stand mixer

Mix, knead, whisk

Metalic ring

7 x 4.5 cm stainless steel

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1. Brownie Batter

   • 275 g butter
   • 250 g eggs (5)
   • 250 g dark chocolate (70%)
   • 200 g cane or brown sugar
   • 55 g cornflour
   • 5 g vanilla
   • 3 g salt

   • Start by melting the chocolate in short bursts in the microwave on low power or using a bain-marie.
   • Next, add the melted butter and incorporate with a spatula.
   • Then, add the eggs and mix well.
   • Add the sugar along with the vanilla and salt, and combine with the spatula.
   • Finally, sift the flour and add it to the previous mixture, folding gently until just incorporated.
   • Pour the mixture into eight 7 cm diameter moulds and set aside.

2. Assembly

   • 200 g walnuts
   • 60 g apricot jam
   • 50 g dark chocolate chips (70%)
   • 40 g water

   • First, sprinkle chocolate chips on top of the brownie batter in each of the moulds.
   • Place the walnuts on top and bake at 160º C for 20 minutes.
   • While allowing the brownies to cool at room temperature, mix the apricot jam with hot water and set aside.
   • Finally, remove the brownies from the moulds and brush them with the apricot glaze.
   • Store in a cool, dry place.

Discover the history of Brownies.

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