I just love this brownie recipe. It’s a mix of two recipes I had been using previously, and decided to take the basic principles form both and see what happens. Well, what happens is fab! It’s not very hard to do, even if browning the butter takes a little while, but trust me, it’s worth it!

The extra chocolate chips are an option, this one was a test run for my son’s birthday, hence the little stars!

Let’s practice our cooking vocabulary with this delicious brownie recipe! 

What you will need:

  • Measuring cups
  • ½ tablet of dark cooking chocolate
  • ¼ cup unsweetened cocoa powder
  • 1 cup white sugar
  • 1 cup all purpose flour
  • ½ cup unsalted butter
  • 3 large eggs at room temperature
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • baking pan (the last time I made this I used a glass oven pan, which worked really well because I have a gas oven where all the heat comes from the bottom, so it really protected my brownie from burning).

Method:

  • Preheat your oven to 180°C and grease your pan with butter, or line it with baking paper. 
  • Melt the butter in a saucepan, if you really want it to taste great, you should brown the butter. To do this, you need to not only melt it, but keep it over the heat until it bubbles and browns. So, continue stirring the butter after it melts, it will begin to foam and make a crackling noise, stay close to it, after a while, brown bits of butter will begin to form at the top. You don’t have to do this, but it adds a richness to the brownies. 
  • Break up the chocolate into squares and place it in a heat safe bowl, then add in the butter, stir until the chocolate chips are completely melted and mixed nicely with the butter. Set it aside to cool for about 10 minutes. 
  • In another bowl, whisk together the sugar, cocoa powder and salt, then add the butter and chocolate mixture and vanilla extract. 
  • Add the eggs, one at a time, whisking between each addition. 
  • Add in the flour until just combined (don’t mix it too much).
  • Pour the mixture into your pan and bake for about 30 minutes, or until the centre is just set. If you put a toothpick in the centre, it should come out clean, with maybe just a bit of the batter sticking to it. The baking time for my gas oven is about 25 minutes because it gets very hot, and I don’t have a thermostat on it. Either way, you should check on your brownie after 20 minutes as baking times may differ based on the type of pan you use. 
  • Let it cool before serving.

I used to make this recipe without melting the chocolate with the butter, but it’s so much better this way! 

I hope you enjoy this brownie, it’s a mix of two recipes I found online; you can find the links below. 

Just a Taste: Quick and Easy Skillet Brownie

Browned Butter Blondie: The Best Brown Butter Brownies

Glossary

mid middle
measuring cups cups used to verify the quantity of ingredients
all purpose flour de la farine tout usage
sugar du sucre
unsalted butter beurre doux
egg oeuf
unsalted butter not from the refrigerator
unsalted butter a dish used to cook things in the oven 
oven four
preheat prechauffer
grease rub the butter into the pan to make it greasy
baking paper papier sulfurisé
melt heat it until it becomes liquid
saucepan a pot
taste le goût 
bubbles des bulles
stir mélanger
crackling crépitant
bit a small amount
form become
safe not dangerous
bowl un bol
whisk fouet
set become solid
toothpick un cure dent
batter the mixture you just made, before it becomes a cake
stick to become fixed to something

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