Name: Chocolate Brownies with Nuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 squares
Ingredients: 12.5 g dark chocolate; 9.375 g butter; 9.375 g caster sugar; 0.1875 pcs egg; 5 g plain flour; 1.875 g cocoa powder; 0.0625 pinch salt; 0.0625 teaspoon vanilla extract; 5 g walnuts; powdered sugar

Step by step process

Preparation

1
Preheat the oven to 180°C (top and bottom heat). Line a square baking pan (20-23 cm) with parchment paper and lightly grease with butter so the paper doesn't stick.
2
Chop the dark chocolate into small pieces, place it with the butter in a heatproof bowl, and melt over gently simmering water, stirring frequently until smooth. Remove from heat and let cool briefly.
TIP:
When melting chocolate and butter in a double boiler, do not let the bowl touch the hot water, stir frequently, and protect the chocolate from moisture. This ensures even melting without burning.
3
In a separate bowl, whisk the eggs with granulated sugar and vanilla extract using a hand mixer on medium speed until the mixture lightens in color and thickens slightly (about 1-2 minutes).
4
Gradually fold the melted chocolate and butter mixture into the egg mixture. Sift in the flour, cocoa powder, and a pinch of salt, then gently incorporate with a spatula so the batter stays airy.
TIP:
Sifting flour and cocoa removes lumps and simultaneously aerates the ingredients, which helps the dough rise better and results in baked goods that are fluffier and more delicate. Sifting also simplifies mixing and prevents the formation of lumps.
5
If you want nuts, roughly chop and mix them into the finished batter. Avoid overmixing so the brownies remain fudgy.

Baking

6
Pour the batter into the prepared pan, smooth it into the corners and even the surface. Optionally, sprinkle a few extra nuts on top.
7
Bake for 22-26 minutes, brownies should be set on top, but the center should remain moist. a skewer inserted should come out with a few moist crumbs, not raw batter.
TIP:
Insert a skewer into the center of the baked goods. If it comes out with moist crumbs but without wet batter, the baking is done correctly and the product is moist. This simple method works for most types of baked goods.
8
After baking, let the brownies cool in the pan for 15-20 minutes, then use the parchment paper to transfer to a wire rack and cool completely before cutting.

Serving

9
Dust the brownies with powdered sugar or decorate as desired. Cut into 16 squares with a sharp knife. for clean slices, warm the knife and wipe after each cut. Serve with coffee or tea.

More tips:

For a shiny crust and fudgy texture, beat the eggs and sugar until light and airy, and remove the brownies from the oven while the center is still slightly moist.

For clean slices, let brownies cool completely and use a warmed knife, wiping it after each cut.

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