Fondant Chocolate Brownie, The Easy Recipe
An ultra-indulgent, rich and melt-in-your-mouth chocolate brownie to enjoy plain or with a generous scoop of vanilla ice cream...
Ingredients
- 150 g 52% cocoa dark chocolate
- 150 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 3 medium size eggs at room temperature
- 1,5 cc natural vanilla extract
- 110 g flour T45
- 30 g unsweetened cocoa powder Van Houten type
- Pinch of salt
- 80 g Dark baking chocolate, 52% cocoa, chopped into large chunks
Prepare in advance
- Preheat the oven to 180 ° traditional heat.
- Grease a 20x20 cm square mold and line with baking paper to facilitate unmolding.
- In a bowl set over a bain-marie, melt the chopped chocolate and diced butter. (Alternatively, you can use a microwave, in 30-second intervals).
- Add the brown sugar and powdered sugar to the melted chocolate. Mix well.
- Whisk in the eggs, then add the vanilla.
- Separately, mix the flour, cocoa, and salt, then add to the batter. Beat just until no flour is visible (without overmixing).
- Add the large chocolate chips and mix one last time with a spatula.
- Bake for approximately 27 minutes (this varies depending on the oven and the desired consistency – more or less fudgy). To test for doneness, you can use a wooden skewer; it shouldn't come out clean, but it shouldn't be runny either! The edges of the brownie should be cooked, the center slightly less so.
- Let it cool in the pan for 10 minutes before unmolding and cutting into squares. I recommend enjoying it warm; it's even better that way...
Notes
This chocolate brownie can be kept for about 4 days at room temperature, ideally in an airtight container.
I advise against using the refrigerator as it would harden.