Ingredients for Chocolate Brownies
100 grams. of butter
400 g of dark chocolate 70% minimum (the brand you like the most)
4 eggs
150 g of normal or icing sugar
1/2 teaspoon (dessert type) of baking soda or baking powder.
1 tablespoon of vanilla essence
80 g of wheat flour
Of 50 g. to 100 g. of nuts (depends on what you like)
Preparation of chocolate brownies
The first thing is to prepare the container where we are going to cook them. He used a tray of 20 x 20 cm of aluminum and waxed or anti-adherent paper.
The measure of the tray for 9 generous brownies, but everything depends on how we want. If you want them smaller, they will use a larger tray.
We make the tray and spread it with butter. Sprinkle the waxed paper with chocolate powder. No flour is used because small flecks of white flour remain in the base.
With this trick we solve this problem and on top we give more chocolate flavor to this preparation.
Put the grated chocolate in small pieces with the butter and put it in the microwave for 4 minutes at medium temperature (the bowl must be 100% dry and the water burns the chocolate and damages the preparation). We take out and mix the mixture with a wooden palette until it is a cream similar to chocolate cream.
Batimos in a big bowl the eggs with the sugar until it is a foamy cream. Add the vanilla and baking soda or baking powder. Pour the chocolate cream from the previous bowl and mix well with the palette or the blender.
Take the flour with a colander and add to the previous mixture. We stir very well until we obtain a homogeneous cream paste.
Let the chocolate cream in the aluminum tray. I advise you to do it with a silicone mask for all the cream and that nothing remains in the bowl.
We slice the nuts and pass them through a little chocolate powder. Introductions in the cream and with the fork we cover them well with chocolate.
We bake the brownie in the preheated oven at 180º C in the middle part for 35-40 minutes, It all depends on the oven.
When I have been in El Horno for 20 minutes, cover with a little aluminum foil so that the surface does not burn and the crust is perfect and crunchy.
We let it cool on the tray and when it's cold we cut it into several portions. We separate them from the wax paper and present them on a plate with a bit of vanilla or chocolate ice cream, or with hot chocolate. For the most discerning chocolatier palates
