Dense, moist, with an intense chocolate flavor. A crisp sugar crust on top—and sticky, almost raw batter inside. The classic American brownie that melts in your mouth.
Ingredients:
• Dark chocolate (70%+) — 200 g
• Butter — 150 g
• Sugar — 200 g
• Eggs — 3
• Flour — 100 g
• Cocoa powder — 30 g
• Salt — a pinch
• Vanilla extract (or vanilla sugar) — 1 tsp
Instructions:
Preheat the oven to 180°C. Line a 20×20 cm pan with parchment paper.
Chop the chocolate and butter into pieces, melt in a double boiler or microwave (30-second intervals, stirring). Let cool slightly.
In a large bowl, whisk the eggs with sugar and vanilla until lightly foamy—2-3 minutes with a whisk. The mixture should lighten in color.
Pour the melted chocolate and butter into the egg mixture. Stir until smooth.
Sift the flour with cocoa and salt directly into the bowl. Fold with a spatula no more than 20 times—the batter should be uniform but not overmixed. This is critical: the more you stir, the less moist the result.
Pour the batter into the pan, smooth the top.
Bake for 22-25 minutes. The brownie is done when the edges are set and slightly pulling away from the pan, while the center still jiggles slightly when shaken. Don’t overbake!
Let cool completely in the pan—at least 1 hour. The brownie "matures" as it cools and becomes denser. Cut into squares.
💡 Pro tip: Insert a toothpick into the center—it should come out moist, with sticky crumbs. If it’s clean, the brownie is overbaked.
💡 Fact: The brownie was invented by accident in 1893 in Chicago, at the Palmer House Hotel. The pastry chef forgot to add baking powder to a chocolate cake. Guests loved the dense, sticky texture—and the brownie became the hotel’s signature dessert. To this day, the Palmer House menu features the "Original Brownie" with apricot glaze, made from the 19th-century recipe.