Brownies

Ingredients for 1 servings:

• 125 g butter
• 300 g dark chocolate (at least 70% cocoa content)
• 210 g sugar
• 140 g flour
• 3 eggs, separated
• ½ tsp baking powder
• 1 dashes lemon juice or 1 pinch of salt
• some butter for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

enough for approx. 16 pieces

Cut or break the butter and chocolate into large pieces and melt them slowly in a double boiler. Caution: The water must not boil, otherwise the chocolate will crumble! In the meantime, separate the eggs, beat the egg whites with a dash of lemon juice or a pinch of salt until stiff peaks, and refrigerate. Grease a brownie pan well with butter and refrigerate as well. Preheat the oven to 175°C. Beat the egg yolks and sugar until fluffy. Slowly stir in the cooled chocolate mixture. Mix the flour and baking powder well and stir in as well. Finally, fold in the beaten egg whites. Tip: If you like, you can add about 200g of chopped walnuts or pecans at this point (but don’t overmix!). Pour the mixture into the pan and smooth it down. Place in the preheated oven and bake for about 20-25 minutes. Then let them cool completely (!) and only then cut into even squares – if you cut too early, the top layer will crack! Tip: As a variation, you can use orange, blueberry-violet, cherry-chili, etc. instead of “regular” dark chocolate. Your imagination is the limit. These varieties (each with 70% cocoa content) are available from Lindt, for example. Note: The brownies are very fudgy – that is, very moist. For storage (if they are not eaten immediately, which has never happened to me), it is best to place them in an airtight container, otherwise they will dry out. If you want or need to stack them for transport, I recommend placing baking paper or aluminum foil between the individual layers, otherwise they will stick together.