Chewy Fudge Brownies

Ingredients for 1 servings:

• 150 g flour
• 250 g butter
• 300 g dark chocolate
• 50 g cocoa powder, unsweetened, NO cocoa
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

juicy, gooey and ultra chocolatey

Carefully melt the butter and chocolate in a saucepan over the lowest heat, stirring constantly, then remove from the heat. Allow to cool briefly. Beat the eggs, vanilla sugar, salt, and sugar for at least 5 minutes until they are nice and creamy. Carefully add the cocoa-butter mixture and continue beating briefly on the lowest heat (it’s best to use a spoon here). Finally, carefully fold in the flour that you mixed with the cocoa powder (only stir until the flour-cocoa mixture is well incorporated into the batter and there are no lumps). Pour the batter into a well-greased brownie pan (approx. 20 x 30 cm, but this can vary). Place the pan in the preheated oven and bake at 175°C (top/bottom heat) or 160°C (fan oven) for approximately 20-25 minutes. (Please be careful here, as every oven heats differently. The best way to check when the brownies are done is to use a skewer test. If there is still some batter sticking to the skewer, they are done.) Remove the pan from the oven after the baking time is over and let it cool down, as the brownies will still be quite soft straight after baking. Glaze over them if desired. Cut into squares and serve. Use the chocolate you like best. The bitterer the chocolate, the higher the sugar content should be. For example, if you use 85% chocolate, you should use a good 250g of sugar so that it is not too bitter. If you like it bitter, you can also use just 150-200g of sugar. I like it sweeter, so I use milk chocolate and 200g of sugar. These fudge brownies are particularly sweet, moist, gooey and extremely chocolatey!