Everybody loves brownies, but when it comes to the perfect brownie recipe we all have a preference. Some of us prefer a fudgy texture but others prefer a cakey one.
This Brownie recipe has a cracked dry crust, a wonderfully moist texture, and a deep chocolate flavor that you’re going to love. This brownie is a perfect cross between fudgy and cakey textures.
To reach the best chocolate brownie possible, there are two aspects to take into account. The first one, and probably the most important aspect of this recipe, is the quality of the chocolate. We like to use Callebaut Chocolate Callets Semisweet or the Callebaut Chocolate Callets Bittersweet because using a good quality of chocolate makes all the difference. The second and final aspect is the time you bake your brownie.
If you really like chocolate brownie you should definitely need to give this recipe a shot! And of course, if you want more recipes don’t forget to subscribe to our newsletter.
150 g semisweet or bittersweet chocolate chopped;
113 g unsalted butter, cut into pieces;
15 g cocoa powder;
200 g granulated white sugar;
1 teaspoon pure vanilla extract;
3 large eggs;
95 g all-purpose flour;
1/4 teaspoon salt;
125 g semi-sweet chocolate chips (optional);
30g icing sugar (optional).
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