The best soft brownie

Votes: 1

Time: 4 hours 30 minutes
Complexity: easily
Quantity: 24 cakes

Nutritional value per serving:

Serving size: 1 of 22 servings
Calories 291, total fat 18 G., saturated fats 11 G., proteins 4 G., carbohydrates 33 G., fiber 2 G., cholesterol 88 mg, sodium 168 mg, sugar 25 G.

Here are a few tips and tricks for the perfect moist brownie. The combination of semisweet chocolate and cocoa powder creates an incredible, rich, chocolatey flavor that everyone loves. Before adding the butter to the batter, toast it until dark golden brown to impart a pleasant nutty flavor that infuses the dessert. A little heavy cream helps keep the brownies moist inside. It will be the best brownie you've ever had: soft on the inside, with a deliciously crackled crust on the outside.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

330 g unsalted butter
170 g dark chocolate (64% cocoa), chopped into pieces
1/4 cup heavy cream
1 cup premium flour
1 and 1/4 cups cocoa
1 and 3/4 cups granulated sugar
0.5 cup dark brown sugar
1 and 3/4 teaspoons coarse salt
1 tbsp vanilla paste or extract
2 tsp instant espresso powder
6 large eggs, chilled

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, brown sugar, vanilla paste, dark chocolate, cocoa, coffee, eggs

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) baking pan, preferably metal, with cooking spray. Line the pan with parchment paper, leaving a 2-inch (5 cm) overhang on the long sides. Lightly spray with cooking spray.
In a large saucepan over medium heat, melt the butter, stirring occasionally, until it turns deep golden brown, about 5 minutes. The butter will sizzle and splash as the whey evaporates, so be careful. When the foam subsides, the butter will be golden. Remove from heat.

Add chocolate and cream to the butter and let stand, stirring occasionally, until the chocolate has melted.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Sift the flour and cocoa powder through a fine-mesh sieve into a bowl. In the bowl of a stand mixer, combine the granulated sugar, brown sugar, salt, vanilla extract, espresso powder, and eggs. Start beating with the whisk attachment on low speed and gradually increase to high speed until the mixture is pale and fluffy, about 8 minutes (start the timer when you reach high speed). Resist the urge to stop the mixer prematurely; this step is essential for achieving the brownie's signature crackly top.
Reduce mixer speed to low and gradually pour the hot chocolate into the eggs; beat until fully incorporated. Gradually add the dry ingredients and beat until combined; do not overbeat. Use a rubber spatula to scrape down the sides of the bowl until the batter is smooth.
Transfer the batter to the prepared pan. Bake until the brownies are glossy and just set, and a thermometer inserted into the center registers 95°C (205°F), 25-35 minutes. The thermometer should not touch the bottom of the pan, otherwise you will get an inaccurate reading.
Bake for a full 35 minutes if using a glass or ceramic baking dish.
Let brownies cool completely before slicing, about 3 hours.
Run an offset spatula around the sides of the brownie to loosen it from the pan. Pull the parchment paper overhangs and remove the brownie from the pan. Remove the parchment and cut the brownie into 24 squares.