I’ve finally discovered the secret to amazingly good brownies: vigorous beating.
Many recipes mention it, but in the past I’ve been lazy and skimped on any extended batter beating. I recently decided to be wild and spend an extra 8 minutes making brownies. That (and using spelt flour) is the key to light, fluffy, gooey chocolate brownies.
For a special touch, I added chunks of dark chocolate already mixed with almonds. You can add whatever chocolate/nut mix you prefer (milk, white, hazelnuts….) to personalize yours.
185 grams salted butter
185 grams dark chocolate
85 grams spelt flour
40 grams unsweetened cocoa powder
70 grams dark chocolate with almonds (optional)
About 15 walnuts (cracked and broken into small pieces)
100 grams rapadura sugar
1. Melt butter and 185 grams chocolate in double broiler.
2. Shift flour and cocoa powder.
3. Chop the 70 grams of chocolate/almonds.
4. Slightly toast walnuts in a saucepan.
5. Preheat oven to 160 C/320 F.
6. Vigorously beat eggs and sugar with an electric beater for about 8 minutes (the mixture will become pale, thick and creamy).
7. Gently add the melted butter and chocolate to the egg/sugar mixture.
8. Even more gently, add the flour/cocoa powder and chocolate chunks to the above.
9. Pour batter into a baking tin (the bottom lined with parchment and the sides smeared with butter) and bake for about 25 minutes (the top should be cooked and the sides beginning to come away from the tin). DO NOT OVERCOOK!
10. Let cool before removing from tin.