Indulge in these irresistibly fudgy brownies featuring a gooey dark chocolate center, perfect for cocoa lovers. This classic French recipe strikes the ideal balance between a crispy exterior and a molten, decadent interior that will delight everyone at tea time and special occasions.
⏱️55 min
📊Easy
👥12 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
200 g70% dark chocolate
150 gbutter
3 pièceseggs
150 gcaster sugar
100 gflour
30 gcocoa powder
1 pincéesalt
1 cuillère à caféliquid vanilla
Instructions
1PREHEAT THE OVEN TO 180°C: Turn on your electric or gas oven and allow it to preheat for about 10 minutes. Meanwhile, prepare a 20x20 cm square baking pan by lining it with parchment paper, making sure to cover the corners well. This step is crucial to prevent your brownies from sticking to the pan and to make them easier to remove.
2MELT THE CHOCOLATE AND BUTTER: Break the dark chocolate into small pieces and place it with cubed butter in a bowl. Melt using a bain-marie by placing the bowl over a pot of simmering water (ensuring the bottom does not touch the water). Stir gently with a spatula until you obtain a smooth and homogeneous paste. The mixture should be shiny and free of lumps.
3WHISK THE EGGS AND SUGAR: Pour three whole eggs and the caster sugar into a mixing bowl. Using an electric or manual whisk, beat vigorously for 3 to 4 minutes until the mixture becomes pale, fluffy, and increased in volume. This step is essential for incorporating air and achieving an aerated texture in your brownies.
4FOLD IN THE MELTED CHOCOLATE: Gently pour the cooled chocolate and butter mixture into the bowl containing the eggs and sugar. Fold using a spatula with soft movements from bottom to top, taking care not to deflate the mousse created earlier. Add the liquid vanilla and fold again until you obtain a homogeneous batter.
5SIFT AND INCORPORATE THE DRY INGREDIENTS: In another bowl, sift together the flour, cocoa powder, and salt to aerate them and prevent lumps. Gradually pour this dry mixture onto the chocolate batter and gently fold in with a spatula using enveloping motions. Ensure everything is well combined without overmixing, which could lose the lightness you have achieved.
6POUR INTO THE PAN AND BAKE: Generously pour the batter into the prepared pan and smooth the surface with a damp spatula. Bake at 180°C for 30 to 35 minutes. The brownies are perfect when a knife inserted into the center comes out with a few moist crumbs. Do not overbake: they should remain slightly soft in the center and will be more fudgy the following day.
7COOL AND CUT: Remove the pan from the oven and let it rest for 15 minutes at room temperature, then place in the refrigerator for at least 2 hours. Gently unmold using the parchment paper and cut into regular squares with a sharp knife, wiping the blade between each cut for clean edges. Serve at room temperature or slightly warmed.