Fudgy brownies – the world’s best brownies, and I really mean when I write the world’s best! Now I probably haven’t tasted all the brownies in the world, but these brownies are the best I’ve ever tasted and baked. And if you have followed this on the blog, then you know that I have baked a lot of brownies and chocolate cakes in the cave. There are many ways to bake brownies, and there are also many flavors with different fillings, topping etc. Sometimes it is nice to eat something that is simple but tastes so good. But of course it doesn’t get any worse by getting self-custody of a scoop of good vanilla ice cream and a handful of fresh berries … There are some steps to go through to get the best brownie result. Make yourself the service of using good quality dark chocolate and preferably 60-70%. It is important that sugar and eggs are whipped very well so they are airy and fluffy to get the fudgy gooey consistency. And last but not least, behind the brownie one day in advance, so it can really be allowed to sit down and become absolutely perfect and cool. Hurry to go in the kitchen and bake this brownie, you won’t regret it. And the dough itself tastes really good! Enjoy!
IngredientsThe world's best brownies (about 24 pieces):
World’s Best Brownies:
Turn on the oven at 180 C hot air. Lubricate a 25 x 35 cm mold with butter and coat it with baking paper first on one lenght and then the second lenght. In this way you ensure that the baking paper does not have bugs and the cake gets some ugly edges.
Melt the butter in a small pot and let it bubble a little. Mix chocolate, 100 g of cocoa powder and espresso powder in a bowl and pour the melted butter over. Let it stand for a few minutes and then stir it around so that the mass collects and becomes glossy. Set the chocolate mixture aside. Mix sugar, brown sugar, vanilla sugar and salt in a bowl and whisk an egg at a time. Whip for approx. 10 minutes until it becomes airy and fluffy (this step is very important to get the best results with your brownies). While whipping, add the chocolate mixture in a thin jet. Sift the wheat flour and the remaining 50 g of cocoa powder into the dough and turn it gently with a dough scraper to avoid the air being knocked out too much. Pour the dough into the mold and bake the cake for 20 minutes. Take out the cake and tap the shape into the table, so brownies crackle. Bake the cake for another 15 minutes. Sprinkle the flake salt over the cake and let the cake cool (here it falls slightly together and it must do that). Cut the cake into equal pieces and serve it. Bon appetite!