The Perfect Brownie

BROWNIES. One of the world’s favorite desserts. I have perused cookbooks and the internet to come up with an even better recipe than my sister’s (sorry sis…). They turn out perfectly in Europe, and I do believe they will come out great in the US since I based myself on a Martha Stewart recipe. If someone would like to try this out in the US, please let me know how it turns out for you.

½ cup unsalted butter

8 oz of bittersweet chocolate, chopped up

¼ cup unsweetened cocoa powder

2 tsp coarse sea salt

1 cup all-purpose flour

1 tsp baking powder

¾ cup sugar

2 large eggs

1 tbsp of vanilla extract

½ cup chocolate chips

  1. Line a square baking dish with buttered parchment paper or simply use a silicone mould. Preheat oven to 350°F.
  2. Put butter, chocolate, cocoa powder, and salt in a bowl and melt over a pan of simmering water. Once the mixture is homogenous, take off the heat and let cool for a few minutes.
  3. In the bowl of a stand mixer, whisk on medium speed the eggs, the sugar, and the vanilla extract until pale yellow.
  4. With the motor running, pour in the chocolate mixture and mix on medium speed until fully incorporated.
  5. Add the baking powder and the flour, and beat until smooth. Finally fold in the chocolate chips and pour into your mold.
  6. Bake for 25 minutes until a knife comes out with just a few crumbs attached to it.

EU

Comments

  1. Always happy to admit defeat when it comes to better brownies 😉

  2. As the number one fan of Samantha’s brownies, I had to give these ones a try. They turned out amazing! I basically just had brownies for dinner 🙂

  3. Thank you for testing them out that thoroughly, Noura! 🙂

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