Chocolate Brownies By Chef Raphael
Making Cooking Easy: The Best Of Chef Raphael
It’s time for some Chocolate Brownies!! Chef Raphael’s brownies don’t only look amazing but taste amazing as well. “This is a Brownie with a dry cracked crust, a wonderfully moist texture, and a deep chocolate flavour. Brownies are often classified as “fudgy” or “cakey”, yet I would describe this brownie as a cross between the two. They are wonderful plain or I often serve them for dessert with a scoop of vanilla ice cream.”- Chef Raphael
Chef Raphael – Bringing The Culinary Experience To Your Home
CHOCOLATE BROWNIES
CHOCOLATE BROWNIES RECIPE
INGREDIENTS
150 grams semisweet or bittersweet chocolate block (chopped)
113 grams unsalted butter
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
¾ cup (95 grams) all-purpose flour
¼ teaspoon salt (skip this if you use salted butter)
¾ cup (125 grams) semi-sweet chocolate chips (optional)
METHOD
STEP 1
Preheat the oven at 180C/350F. Prepare a baking tray by applying butter all-round and line with a greaseproof/parchment paper on the bottom of the tray.
STEP 2
Melt the chocolate and butter in a metal/glass bowl over a pot with simmering water. When it’s all melted, add the cocoa, sugar, vanilla extract and mix till thick using a whisk.
STEP 3
Add the egg one at a time and mix it before you put in the next. Whisk gently, just enough to mix in the eggs, if you use a lot of strength the batter will get air in and make the cake rise when cooked, which we don’t want to happen.
STEP 4
After mixing the eggs add the flour and stir till it’s fully mixed.
STEP 5
Pour batter onto the ready pan.
STEP 6
Bake in the preheated oven(180ºC/350ºF) for about 25 minutes.
STEP 7
When ready the surface should be dry and slightly cracked and crusty. When you insert a toothpick/knife you want it to come out with some crumb, not dry.
STEP 8
Allow to cool while on the tin and once fully cooled divide it into the desired size.
Chef Raphael’s Tip:
▪ You can add chocolate chips or nuts (small pieces) to give the brownie a different texture and crunch. Add them after mixing in the flour before you pour into the baking tray.
▪ If possible, have a greaseproof paper lined for your convenience when removing the cake when ready.
▪ This recipe is for an 8*8-inch square pan or a similar-sized rectangular one.
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