Brownie in a baking dish
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 449, total fat 23 G., saturated fats 13 G., proteins 5 G., carbohydrates 58 G., fiber 3 G., cholesterol 90 mg, sodium 102 mg, sugar 42 G.
Calories 449, total fat 23 G., saturated fats 13 G., proteins 5 G., carbohydrates 58 G., fiber 3 G., cholesterol 90 mg, sodium 102 mg, sugar 42 G.
"I'm afraid I have some bad news. You'll have to wait until these brownies cool completely before slicing, otherwise they'll get all spread out and won't hold their shape. It's best to leave the house altogether during this time to avoid temptation. Incidentally, brownies are much better, both in flavor and consistency, when they're completely cool, and even better the next day! Dense and wonderfully moist inside, with a gorgeous, slightly cracked crust on top. They say they can be stored in a tightly sealed container for up to five days, but that's probably just a rumor," jokes recipe author Katie Workman.
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.
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:
- 220 g (1 cup) unsalted butter + more butter for greasing the baking dish
- 90 g of sugar-free dark chocolate
- 0.5 cup cocoa powder
- 2.5 cups granulated sugar
- 0.5 tsp coarse or coarse salt
- 1 tbsp vanilla extract
- 3 large eggs
- 1.5 cups premium flour
We recommend
Recipes with similar ingredients: premium flour, eggs, cocoa, chocolate, butter, vanilla extract
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Generously grease a 9x13-inch baking pan or spray with cooking spray.
- Place the butter and chocolate in a medium saucepan over low heat and let the butter melt, stirring until smooth. Remove from heat and whisk in the cocoa powder, sugar, and salt, then add the vanilla. Beat in the eggs one at a time. Add the flour.
- Pour the thick batter into the prepared baking pan and smooth the surface with a spatula. Bake until the edges begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the center comes out clean, 25–30 minutes.
- Let the brownies cool in the pan on a wire rack. When completely cool, cut into 12 or 24 squares.
Author of the recipe - Katie Workman is a food writer.
Categories:
Similar recipes
