Extra
chocolaty and sweet sin of a cake. A classical recipe for brownies in their
more moist and less fudgy version
Ingredients:
400 g
bitter-sweet chocolate
250 g
unsalted butter
200 g
granulated sugar
7 eggs
75 g of
cocoa powder (Dutch processed)
1 teaspoon
salt
250 g of
gluten free flour mix
Step by Step instructions:
1) Preheat the
oven for 180 °C.
2) In a steam bath
melt 400 g of bitter sweet-chocolate, add 250 g of unsalted butter and mix
until combined.
3) Mix in 200 g
of granulated sugar until combined. Set aside and let cool for about 5 minutes.
4) One by one
mix in 7 eggs.
5) Add 1
teaspoon of salt, 75 g of unsweetened cocoa powder and stir thoroughly.
6) Finally add
250 g of gluten free flour and stir until combined.
7) Pour the
dough best into a brownie pan (greased and sprinkled or lined with baking
parchment) or a higher baking pan.
8) Bake for
about 20 minutes. Regularly check if done by sticking a toothpick or skewer into
the brownies. There should be almost no crumbs left on it.
Tips & Tricks:
After two
attempts we found out that it is very important not to over bake the brownies!
So that they keep their fudginess. So the point is them being done on the
surface but almost undone in the middle.
When it
comes to the amount of sugar its up to you how sweet you like your sweets. We
ourselves prefer less sweetness but still this recipe is not good for a diet.
If you like them sweeter you can use 300 – 350 g of granulated sugar. This
should not have any impact on the structure of the final Brownies. You could
also use some other sweetener like Stevia or honey but that we did not test and
we are not sure what it would do to the final structure. In the end the
bittersweet chocolate is sweetened already so you should not need any more
sugar to be added but again this could and probably would influence the final structure
and it would probably be necessary to amend the amounts of the other ingredients
as well.
What we will
maybe try in the future is brownies without chocolate but using only cocoa
powder. This way we can avoid the currently overused “fat from hell” or also known
as palm oil. This will of course
then have a significant effect of the price of this recipe which still, at
least in Czech republic, belongs to a rather more expensive one.
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