Brownie
Uses : This batter is ideal for baking in any kind of mould; it can also spread on a baking sheet for any kind of cake assembly.
Tips : Due to their high chocolate content, Brownies are intended to be enjoyed at room temperature, as cooling below 10-12°C causes excessive hardening.
If using this recipe to assemble a chocolate layer cake, we recommend enjoying the final product at 10-12°C, or replacing some or all the butter with either "liquid butter" or a neutral oil (e.g. hazelnut, sunflower, grape seed, etc.) to achieve
a lighter texture.
Which cocoa powder is the most suitable to use ? Plein Arôme
Why? (added value/benefits) Boost the colour and flavour of your traditional Brownie by blending chocolate with cacao powder. In this recipe, we obtain a very chocolatey brownie thanks to the perfect pairing association between Plein Arôme cocoa powder and Extra-Bitter Guayaquil 64% dark chocolate. Learn more on the pairing associations between chocolate & cocoa powders on our Cacao Barry website.
Scientific recommendations: The fudgy texture of this cake is owed to the high content of chocolate and butter.
Sorage recommendations : Room temperature: Possible
Freezing: Possible
Allergens : Lactose, Egg Products, Gluten
Brownie
| Ingredients | Preparation |
|---|---|
| Melt the dark chocolate couverture. Cool to 30-35°C, mix with the softened butter and add to the stand mixer. |
| Separately, mix the eggs with the salt and sugars until dissolved, but do not beat. |
Gradually add the liquid to the couverture and butter mix. | |
| Finally, add the flour sifted with the cacao powder. |
Divide into moulds and bake in the oven at about 180°C. | |
For the gooey version, let the oven-fresh Brownies cool until set before cutting into squares. Set aside. | |
