Ingredients
Main Ingredients
- 150 grams (5.5 ounces) milk chocolate
- 100 grams (3.5 ounces) dark chocolate
- 200 grams (7 ounces) unsalted butter
- 4 large eggs
- 100 grams (3.5 ounces) white sugar
- 100 grams (3.5 ounces) brown sugar
- 60 grams (2 ounces) all-purpose flour
- 15 grams (0.5 ounces) cocoa powder
- Vanilla ice cream
Equipment
- Baking Pan
A 9x9 inch square pan works best. For easier removal, line it with parchment paper – crumple the paper first or lightly dampen it to make it fit perfectly.
- Double Boiler or Microwave
Melting chocolate can be tricky! Use a double boiler for precise control, or microwave in 30-second bursts, stirring in between, to avoid burning.
- Mixing Bowls
You'll need at least two – one for the chocolate mixture and one for the egg and sugar mixture. Stainless steel or glass bowls are ideal for smooth mixing.
- Sifter
A simple sifter or fine-mesh sieve is essential for ensuring your flour and cocoa powder are lump-free, making for a smoother batter.
Instructions
Step 1
Prepare the Chocolate Mixture
Step 2
Combine and Bake
Step 3
Serving
Servings
Welcome to the land of serving options! Here’s how you can take these brownies from yum to extra yum:
🍨 **Classic & Cool:** Serve each brownie slice with a scoop of vanilla ice cream. The warm brownie combined with the cold ice cream creates an unforgettable combo! Tip: Dust a bit of cocoa powder on top for that professional touch.
☕ **Coffee Companion:** Turn your afternoon coffee break into a luxurious treat. These brownies pair wonderfully with a strong cup of espresso or cappuccino. Hint: Sprinkle a little cinnamon on your coffee or the brownie to elevate the flavor.
🎉 **Party Perfection:** Hosting a gathering? Cut the brownies into bite-size pieces and arrange them on a platter. Include small dishes of whipped cream, caramel sauce, and chopped nuts for a DIY brownie bar. Let your guests customize their brownie bites!
Variations
Looking for gluten-free or vegan ways to enjoy these brownies? We've got you covered:
🌾 **Gluten-Free:** Simply swap out the all-purpose flour with a gluten-free flour blend. Make sure it's a 1-to-1 replacement to keep the texture just right!
🌱 **Vegan:** You can replace the butter with coconut oil and use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) instead of regular eggs. Also, check that your chocolates are dairy-free.
Faq
- Why did my brownies turn out dry?
Often, dry brownies result from over-baking. Keep an eye on them in the last few minutes and take them out as soon as they develop a cracked crust, but are still a bit gooey inside.
- Can I use only one type of chocolate?
Yes, you can use just one type of chocolate, but mixing milk and dark chocolate gives a richer flavor. Feel free to experiment!
- How can I make my brownies fudgier?
For a fudgier consistency, reduce the amount of flour slightly, and make sure not to overbake them. Less flour and less baking time equals more fudge!
- Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even chocolate chips make great additions. Just fold them into the batter before pouring it into the pan.
- How do I store leftover brownies?
Store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Wrap each piece in plastic wrap and place in a freezer-safe bag.
- What's the best way to reheat brownies?
To enjoy them warm, you can microwave a brownie slice for about 15-20 seconds. If reheating multiple pieces, cover them with foil and bake at 160°C (320°F) for 10-15 minutes until gently warmed through.
