The Baked Brownie

Ingredients for 1 servings:

• 150 g flour
• 1 tsp sea salt
• 2 tsp cocoa powder
• 300 g dark chocolate
• 225 g butter
• 1 tsp espresso, instant powder
• 300 g white sugar
• 100 g brown sugar
• 5 eggs
• ½ bottle of vanilla flavoring
• 1 bag of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

The most chocolatey and moist brownies

Preheat oven to 180 degrees Celsius. Line a baking pan (glass or white 15 x 25 cm) with baking paper. In a bowl, whisk together the flour, salt, and cocoa powder. Heat the chocolate, butter, and espresso powder in a small saucepan over a pan of simmering water. Stir occasionally until melted. Turn off the heat and add the sugar. Stir until melted. Add three eggs and mix. Then add the remaining eggs. Add the vanilla extract and vanilla sugar. Do not use a mixer! Mix everything by hand. Slowly mix the chocolate cream with the flour. Pour the batter into the pan. Bake for 30 minutes on the middle rack. Check the inside with a toothpick to see if it’s cooked through. A few lumps should stick to the toothpick. Let the brownies cool completely. Then lift them out of the pan using the baking paper and cut into 12 squares. I’ve been searching for a good recipe for a long time and tried many, and here’s the original American recipe from “The Brown Eyed Baker.” The brownies have a delicious crust and are still moist inside. Traditionally, they’re served with a glass of milk.