Tasting Marche Blog

A tasty dessert to get a lot of calories during the cold season. The chocolate Brownies are a delight to the nth degree and higher are the perfect dessert for all those who, like me, loves chocolate in all its forms and variations. However, ,remember, they should be eaten with caution… otherwise addiction is guaranteed! In this article I reveal my personal recipe.

I love not only eat sweets, but also prepare them. I often experiment with new combinations and I often fall in love with a recipe; then I take siege to the kitchen until I baked my creation. One of my favorite creations are the chocolate brownies.
Today they are quite famous in our country, but these sweets came from America, where they are extremely popular. The very first time I have tasted brownies was about ten years ago in London: it was love at first bite!

Obviously got home, I immediately made the commitment to replicate these tempting treats and after trying countless combinations, finally I am able to synthesize a number of ideas in a personal recipe.
The first thing I do is melt the chocolate with the butter, I use 200 grams of dark chocolate and 150 grams of butter, I recommend the chocolate must be of excellent quality, I use the Criollo dark chocolate that is one of the finest in the world. Of course you can also use the microwave, but I prefer to dissolve slowly in a water bath, to arrive at a uniform temperature.

Once melted chocolate and butter, add 3 large eggs with 250 grams of sugar (you can also use the cane if you prefer): using an electric whisk the mixture incorporates a lot of air and light and becomes swollen, then add flour, 100 grams of type 00, mixing it a little at a time to the mixture, and finally 10 grams of cocoa powder, a teaspoon of vanilla extract and a pinch of salt and 100 grams of chopped chocolate (I use the organic Cacao dark chocolate 100).

For cooking use a roasting pan, about 22×22 cm, because I like the brownie is high enough, but of course you can use the dish you want. Put the parchment paper on the pan, pour the dough so that it is as uniform as possible height and place it in a preheated oven at 180 degrees for about half an hour. To check the cooking do the toothpick test, if it comes out clean, it means that your cake is ready! Leave to cool then cut into large cubes and you have done.

In my house there are a lot of all fans of these chocolate sweets and apart from the classic version it can create different variations by changing the type of chocolate. Using for example the Chilli Pepper dark chocolate you get a brownie with a slightly spicy taste, or for my cousins, who do not like too much the dark, I do a version using organic Milk Chocolate.
And if I want to overdo divide into two each portion and fill in with a little of Apricots and Ginger Jam as if they become mini-Sacher or, for real chocolate addict, with a hint of Spreadable Hazelnut Chocolate, you will really risk addiction!