Classic brownie

For 25 pieces
  • some + 250 g butter
  • 300 g Dark chocolate
  • 4 eggs (Gr. M)
  • 250 g brown sugar
  • salt
  • 200 g flour
  • 50 g Baked cocoa
  • 1 TL baking powder
45 minutes
very easy
Preheat the oven (electric stove: 175 ° C / convection : 150 ° C / gas: see manufacturer). Grease the square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Break the chocolate into pieces for the batter. Melt with 250 g butter in pieces in a saucepan over low heat.
Beat the eggs, sugar and a pinch of salt with the whisk of the mixer for 3–4 minutes until creamy. Remove the chocolate butter from the heat and stir immediately into the egg mixture.
Mix the flour, cocoa and baking powder. Stir quickly into the chocolate and egg mixture, pour the dough into the mold and smooth it out.
Bake in a hot oven for about 25 minutes. The brownie shouldn't be completely baked. This is why there are still traces of dough on the wooden skewer when you test your chopsticks. Take out, let cool down. Carefully remove from the mold and cut into pieces approx. 4 x 4 cm.
1 piece approx:
  • 230 kcal
  • 3 g protein
  • 14 g fat
  • 21 g carbohydrates


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