Ingredients
For the brownie batter
- 150 g unsalted butter
- 220 g sugar
- 160 g dark chocolate 60-70% cacao
- 1 tsp vanilla essence
- 2 eggs cold, straight from the fridge
- 70 g all-purpose flour
- 1 tsp salt
For the triple chocolate (it can also be just one type)
- 50 g dark chocolate 60-70% cacao, chopped
- 50 g milk chocolate chopped
- 50 g white chocolate chopped
Instructions
For the brownie batter
- Place the butter in cubes, the sugar and chocolate in a bain marie. Use a bowl where you're going to be beating the batter later. Make sure that the bottom of the bowl doesn't touch the surface of the bain-marie's water.
- Once everything is melted, mix and remove from the heat. Wait for it to cook down a bit, about 10 minutes. We want it to still be hot, but not burning hot
- After this time, add the vanilla, one of the eggs and beat until it's completely incorporated. Then add the other egg and beat on high speed for 2 minutes. If you're mixing it by hand, you want to mix about 75 times.
- Add the flour and salt and beat for another 2 minutes on high speed. It's these beating intervals that give us that papery texture on top.
For the triple chocolate
- Incorporate the chocolates to the batter with a spatula.
- Line the 20x20cm / 8x8in pan with baking paper. I cross two pieces of paper the width of the pan, stuck in place with a bit of vegetable oil spread with kitchen paper. Pour the batter in and spread it out.
- Bake the brownies in a preheated oven at 180°C/350°F for 25-30min or until if you insert a toothpick at the centre and it comes out with a bit of semi-cooked dough. It shouldn't be crumbly as if it had dried out but also not liquid. A bit of melted chocolate could come out as well.
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