Chocolate Brownies
Brownies with Águila chocolate, butter, and just 50 g of flour. Moist, dense and intense. The optional unsweetened cocoa deepens the flavor even more.
- 9 bars of Águila chocolate (160 g / 5.6 oz)
- 90 g (3.2 oz) butter
- 2 eggs
- 150 g (¾ cup) sugar
- 50 g (⅓ cup) all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder (optional)
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1
Preheat the oven
Preheat the oven to 180°C (350°F).
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2
Melt the chocolate
In a bowl, microwave the 9 chocolate bars and the butter for 55 seconds. Stir and heat for 15 more seconds. Stir until completely melted.
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3
Beat eggs and sugar
In a mixer, beat the 2 eggs with 150 g of sugar until slightly pale.
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4
Add the chocolate
Add the melted chocolate to the egg and sugar mixture. Stir a bit.
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5
Add the cocoa
Optional: add 1 tablespoon of unsweetened cocoa and keep stirring.
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6
Add flour and vanilla
Add the 50 g of flour and the vanilla extract. Stir until well combined.
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7
Bake
Butter a baking pan and dust it with flour. Pour in the mixture and spread it evenly. Bake 20 to 25 min on convection mode.
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8
Check for doneness
Poke with a knife: if it comes out clean, they're ready. Let cool for 5 min before serving.
- Less time in the oven = moist brownies. More time = drier ones.
- The optional unsweetened cocoa intensifies the chocolate flavor.
- With walnuts or chocolate chips inside, they're incredible.