Chocolate Brownies

People around me know I have a baking hobby. Especially my colleagues at work are confronted with this on a daily basis. In most of our meetings, there’s a tray of brownies or chocolate cookies in the middle of the table. Brownies are my favorite, and I think my colleagues have the same opinion. Since many people already asked me about the recipe, I thought I’d just post it here and refer to it whenever needed. This way I can also add photos to clarify things.

There’s two kinds of people. Those who love brownies as dense and as chocolaty as possible, and those who like them moist and sweet. There’s no third category, because everybody loves brownies. I’m in the second group, so my recipe will result in brownies that are sweet and a little moist, just so you know.

Let’s start…

  • 75 gr. (1/3 cup) butter (I use salted butter, but unsalted will do fine)
  • 225 gr. (8 oz) dark chocolate (60% cacao or more)
  • 4 large eggs
  • 300 gr. (4/3 cups) granulated sugar
  • 150 gr. (2/3 cups) plain flour (in case of wheat allergy, just use buckwheat)
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking powder
  • 2 teaspoons of vanilla sugar

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Also, you’ll need a mixer, an oven, a pan, a knife (to cut the brownies), a few spoons (for stirring and mixing things), a scale and a big baking dish. If the baking dish is too small, the mentioned amount of ingredients will make the brownies too high, which may result in brownies that are too dry on the outside and too moist on the inside. If it’s too big, the brownies will get very thin and won’t be soft on the inside anymore. My baking dish is roughly 17 x 27 cm.

Looking at the ingredients, I hear you think… 300 grams of sugar?!!? That’s a lot of sugar! Yes it is, so don’t eat them every day. Better, share them with your friends or colleagues. They won’t mind. I’ve been experimenting with more healthy recipes with e.g. banana and honey, but I haven’t found one that I really like yet. I’ll let you know when I have.


Preheat the oven to 180°C / 356ºF.

Melt the butter and the chocolate. You can do this ‘au-bain-marie’, but I usually just put it in a pan on low heat directly. Keep stirring until all chocolate and butter have melted and mixed. Then let it cool down to room temperature.

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Beat the eggs till they are light and foamy. I use my KitchenAid stand mixer, but any hand mixer will do. Gradually add sugar and keep beating until the mixture gets thick and creamy (this will usually take a few minutes).

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Stop beating and gently stir the flour, the baking powder and the salt through the egg mixture. When all ingredients have blended, add it to the chocolate mixture, together with the vanilla sugar. Again, gently stir everything together until fully blended.

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Grease the sides of the baking dish and put parchment paper on the bottom. Now you can put the chocolate-butter-sugar-eggs-flour mixture in and put it in the preheated oven. The exact time will depend on your oven, but in my case it’s exactly 42 minutes. A minute longer and it will be too dry. Two minutes shorter and it will be too moist.

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As a variation, you might sprinkle minced chocolate (dark or white) over the brownies halfway the baking time.

After removing the brownies from the oven, let them cool down for at least half an hour before cutting them in 24 pieces. You can save them in a closed box for at least two weeks. Anyway, I never managed to have anything left after two weeks, so three will probably be fine too. They are best when still a little warm, and even better when combined with fresh vanilla ice cream and banana.

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Bon appétit!

Chocolate Brownies

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