Classic brownie with chocolate and cocoa
Votes: 3
Time: 2 hours (including cooling time)
Complexity: easily
Quantity: 16 cakes
Complexity: easily
Quantity: 16 cakes
Nutritional value per serving:
Calories 297, total fat 15 G., saturated fats 9 G., proteins 4 G., carbohydrates 40 G., fiber 1 G., cholesterol 77 mg, sodium 94 mg, sugar 29 G.
Calories 297, total fat 15 G., saturated fats 9 G., proteins 4 G., carbohydrates 40 G., fiber 1 G., cholesterol 77 mg, sodium 94 mg, sugar 29 G.
These brownies are a happy medium, and will appeal to both those who enjoy a richer flavor and those who prefer a lighter texture.
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:
- 250 g butter, plus extra for greasing the foil
- 1.5 cups (190 g) premium flour
- 1/3 cup (40 g) cocoa powder
- 1/2 tsp (2.5 g) fine salt
- 130 g bittersweet chocolate, broken into pieces
- 2 cups (380 g) granulated sugar (if you prefer less sweet brownies, substitute brown sugar for the granulated sugar, or use 1 cup granulated sugar and 1 cup brown sugar)
- 4 large eggs category CO (260 g), lightly beaten
We recommend
Recipes with similar ingredients: semi-sweet chocolate, premium flour, eggs, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line a 23 x 33 cm baking dish with foil, leaving an extra 5 cm of foil on at least two sides. Grease the foil with butter.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the cake comes out clean and comes out clean.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chocolate over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture and stir.
- Let the cake cool completely on a wire rack without removing it from the pan. Remove the cake by lifting it using the overhanging edges of the foil. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
Cake recipe Traditional brownie.
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