Fudgy Chocolate Brownies
Crispy crust on the outside, soft like fudge on the inside, these brownies are addictive.
- Preparation
- 15 min
- Cook/bake time
- 25 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
Crispy crust on the outside, soft like fudge on the inside, these brownies are addictive. The secret to the shiny, papery crust is beating the eggs and sugar until frothy before adding the melted chocolate. That is all it takes for bakery quality.
Step-by-step instructions
- 1
Preparation
Preheat the oven to 175 °C top/bottom heat so it is already at the right temperature when you put them in. Line a square pan of about 23 by 23 cm with parchment paper and let the paper overhang a bit on the sides. This way you can easily lift the finished brownies out of the pan by the paper later.
- 2
Melt the chocolate
Coarsely chop the dark chocolate and put it in a bowl with the butter. Melt both slowly over a warm water bath and stir occasionally until the mixture is smooth and shiny. Then remove it from the water bath and let it cool briefly so the eggs do not curdle later.
- 3
Beat the eggs
Beat the eggs with the white and brown sugar for about 4 to 5 minutes until light and creamy. It really needs this time, because exactly this airy foam will later create the typical, thin and shiny crust on the brownies.
- 4
Mix the batter
Stir the cooled chocolate-butter mixture into the egg cream. Sift the flour, baking cocoa and salt over it and fold everything in only briefly, just until no dry flour is visible. Stirring too long makes the brownies tough, so stop in time and fold in the chocolate chips last.
- 5
Baking
Pour the batter into the pan and smooth it out. Bake the brownies for 22 to 25 minutes, but deliberately do not trust the toothpick test here: The center may still look moist, because it will continue to set as it cools. Let the brownies cool completely, ideally even overnight, before cutting them into pieces.
