Perfect Brownies in Quarter Batch
Equipment
Ingredients
Batter
unsalted butter (sliced)
0.6 dl
dark chocolate (chopped)
2 tbsp
granulated sugar
0.9 dl
light brown sugar
2 tbsp
large eggs (room temperature)
1 piece
egg yolk (room temperature)
0.5 piece
rapeseed oil
0.5 tbsp
vanilla extract
0.5 tsp
all-purpose flour (sifted)
0.6 dl
Dutch-process cocoa powder (sifted)
0.6 dl
salt
0.25 tsp
chocolate chips
0.8 dl
Instructions
Preheat oven and prepare pan
Set oven to 177°C. Line a 20x20 cm baking dish with parchment paper.
Melt butter and chocolate
Melt butter and chopped chocolate together in a double boiler or microwave until smooth. Let cool slightly.
Whisk eggs and sugars
Whisk granulated sugar, brown sugar, and eggs (plus egg yolk) for about 4 minutes until the mixture is pale, thick, and forms ribbons.
Mix in chocolate mixture
Whisk in the melted chocolate mixture, oil, and vanilla extract.
Sift in dry ingredients
Sift in flour, cocoa powder, and salt. Mix until even, then gently fold in chocolate chips. Spread the thick batter in the pan.
Bake brownies
Bake for 18–22 minutes. Check with a toothpick starting at 18 minutes. They are ready when the toothpick comes out with moist crumbs, not wet batter. Avoid over-baking.
Cool and cut
Let brownies cool completely in the pan. Then lift out using parchment and cut into squares.
Storage
Store in an airtight container. Thaw frozen brownies at room temperature before serving.
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