Fudgy Brownie for 9 portions, 7x7 cm
BROWNIE BATTER
Ingredients Total weight: ~ 1236 g 100%
• Sugar 200 g 17%
• Brown sugar 200 g 17%
• Whole eggs 150 g 12%
• Cocoa powder (22–24% fat) 75 g 6%
• All-purpose flour 120 g 10%• Sea salt 6g <1%
• Dark chocolate chips 70% 260 g 20%
• Butter 82% 225 g 18%
1. Pour the melted butter (at 40 °C / 104 °F) and the sugars in a large mixing bowl. Add the eggs and sea salt. Mix well with a whisk and set the mixture aside.
2. In a separate bowl, mix together the sifted cocoa powder and the sifted flour. Add the dry ingredients to the egg mixture all at once and mix briefly with a whisk just to combine.
3. Incorporate the chocolate chips and mix the batter with a spatula.
BAKING THE BROWNIE
Ingredients
• Brownie batter
1. Cover the bottom of a cake frame 22x22x4 cm with foil and place it on a tray, lined with a silicone mat.
2. Pour the brownie batter into the frame and bake it in the oven, preheated to 165 °C / 329 °F, for about 20–30 minutes. The brownie should rise slightly, show a surface crack, and have a center that is set.
3. Leave the brownie to cool down completely at room temperature.
2 Fudgy Brownie for 9 portions, 7x7 cm
UNMOLDING AND CUTTING THE BROWNIE
Ingredients
• Baked brownie
1. Run an offset spatula along the sides of the cake frame, peel off the foil and remove the frame. Transfer the dessert to a cutting board.
2. Mark the dessert into 9 portions, measuring 7x7 cm, using a ruler and a knife or a roller cutter. Cut the brownies with a serrated knife and serve.
TIP
• Feel free to cut the brownies into any size that suits your preference.
