I think I found my basic brownie measurements! I am writing down the recipe here before I forget.
I am a chocolate lover – especially good quality dark chocolate. This brownie is super rich and full of chocolate, but not too sweet, just as I like it.
This brownie is also very versatile. You can mix nuts, dried fruits and/or chocolate chips in it. If you bake in a round tin and arrange some toppings on it (such as strawberries, mascarpone cream or frosting), this will be a gorgeous rich chocolate cake. This time, I have put salted caramel sauce on top (see photo). The saltiness of the sauce and the richness of the brownie are just perfect. The choice is endless.
In addition, it is super easy to make. All you have to do is just keep adding ingredients one by one. Gluten free is certainly a bonus. If you need a chocolate fix, this is the perfect brownie for you. Hope you like it.
Ingredients (20cm square cake tin):
120g Unsalted Butter – room temperature
180g good quality 70% Dark Chocolate
2 Eggs -room temperature
70g Dark Sugar
50g Almond Meal – shifted
- Preheat oven to 170 ºC. Line a cake tin with baking paper. Break dark chocolate into small pieces.
- Place the dark chocolate and unsalted butter in a saucepan. Place it over a low heat and allow them to melt, while stirring occasionally. Remove the saucepan from the heat once they become a smooth chocolate sauce. Put it aside.
- Place 2 eggs and dark sugar in a bowl. Whisk them together until it looks thick and creamy. I recommend using a hand mixer. It takes about 10 minutes.
- Add the chocolate sauce (Method 2) and cream into the egg mixture (Method 3). Gently combine them together.
- Add almond meal into the mixture. Combine them gently until they are homogenised. Do not mix, otherwise the cake will be dense.
- Pour the mixture into the prepared square tin. Bake it for 20 minutes or until it is just cooked (until a wooden skewer inserted into the centre of the cake comes out clean).
- Take it out of the oven and cool it down in the tin. Once it is cooled down, remove the cake from the tin carefully (the cake is very fragile when it is warm). Cut into small squares. You can keep them in the fridge.