I haven’t made brownies for quite some time I think. So what about a fresh batch of chocolate stuffed happiness? ;) Brownies that are crunchy on the outside and fudgy on the inside?! Mmmm… I suggest we start right away. The earlier we get them in the oven, the faster we can stuff our faces with them :P
Even though I am a big fan of brownies, I am quite picky I’d say. They have to have that certain kind of texture… they have to be baked and crunchy on the outside. The surface of the brownies has to get big cracks when cutting into them. Inside the brownies have to be fudgy and slightly underdone. That is the perfect brownie for me… and for many others, I think ;)
Besides the texture, there is something else important of course: the chocolate flavor! If the flavors are wrong, no perfect texture can help :P Using the right chocolate is crucial when it comes to baking brownies. For today’s brownies, I used my all-time favorite chocolate from Ritter Sport* called “Goldschatz”. It’s not the classic semi-sweet chocolate you would use for brownies but also not milk chocolate. It is something in between ;) The Ritter Sport Goldschatz* chocolate is made with 40% of cocoa – more than regular milk chocolate would have but less than regular bittersweet chocolate (which starts at 50%). I don’t know why, but for me, it’s the perfect amount of cocoa. Maybe it’s the kind of cocoa they use? Cocoa from Papua New Guinea and from Nicaragua… who knows. I don’t care. They made everything perfect and I love it. That’s all that counts :P
In the unlikely event you think 20 brownies are too much (and you did not give some to friends and family)… there are of course many other things you can make with brownies: The classic “Brownie with Vanilla Ice Cream Dessert” of course but also Freak Shakes or a delicious dessert I created: Black Forest Brownie Layer Dessert. Sounds good? Well… the recipe will be up on the blog soon. Just check back from time to time ;)
INGREDIENTS / ZUTATEN
8 oz. (230g) Ritter Sport Goldschatz, chopped
3/4 cup (90)g cocoa powder, divided
1 tsp. espresso powder
1 1/4 cups (290g) butter
6 large eggs
2 cups (400g) sugar
1/2 cup (100g) brown sugar
2 tsp. vanilla extract
1 1/2 tsp.salt
1 cup (130g) all-purpose flour
some flaky sea salt (optional)
230g Ritter Sport Goldschatz, gehackt
90g Kakaopulver (aufgeteilt)
1 TL Instant Espresso Pulver
290g Butter
6 Eier (L)
400g Zucker
100g brauner Zucker
2 TL Vanille Extrakt
1 1/2 TL Salz
130g Mehl (Type 405)
Meersalzflocken (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the butter to a saucepan and melt. Let bubble and cook for a moment, then remove from the heat and let sit until there are no more bubbles coming up, then add to the bowl with the chocolate and mix until you get a smooth chocolate sauce. Set aside to cool down a bit.
3. Add the eggs, both of the sugars, vanilla extract, and salt to a large bowl and mix until light and fluffy – for about 8-10 minutes. Add the cooled chocolate sauce and mix in. Mix the flour with the remaining cocoa powder (1/2 cup/60g) and sift into the bowl – gently fold in until just combined. Pour the batter into the prepared baking tin and bake for about 20 minutes. Take out of the oven and drop the pan one or two times on your counter to get some air out – just a bit, you don’t have to smash the half baked brownies completely :P Sprinkle the brownies with some flaky sea salt (optional) and return the baking tin back to the oven for another 20 minutes or so until the edges are set. Test with a wooden skewer in the center of the brownies – there can be some batter sticking to the skewer but it should not be liquid. Take out of the oven and let cool down completely on a wire rack. Remove the cooled brownies from the baking tin and cut unto 24 equal sized bars.
2. Die Butter in einen Topf geben und schmelzen. Die Butter für einen Moment kochen lassen, dann vom Herd ziehen und warten, bis sie aufhört zu blubbern. Die geschmolzene Butter dann in die Schüssel mit der Schokolade schütten und alles verrühren, bis eine glatte Schokoladensoße entstanden ist. Zur Seite stellen und etwas abkühlen lassen.
3. Die Eier, beide Zuckersorten, Vanille Extrakt und Salz in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen – für etwa 8-10 Minuten. Die abgekühlte Schokoladensoße dazugeben und unterrühren. Das Mehl mit dem restlichen Kakao (60g) vermischen und dann in die Schüssel sieben und vorsichtig unterheben. Den Teig in die Form schütten, glatt streichen und für etwa 20 Minuten backen. Die Form aus dem Ofen holen und aus geringer Höhe 1-2 Mal auf die Arbeitsplatte fallen lassen, damit Luft aus den Brownies entweichen kann. Wer mag, kann jetzt ein paar Meersalzflocken über die Brownies streuen (optional). Form zurück in den Ofen und weitere 20 Minuten backen. Die Brownies sollten an den Rändern gebacken aussehen – in der Mitte mit einem Holzspieß testen, ob noch Teig kleben bleibt. Ein bisschen Teig ist ok, aber er sollte nicht flüssig sein, sonst noch etwas länger backen… wir wollen sie trotzdem fudgy ;) Die fertigen Brownies aus dem Ofen holen und in der Form auf einem Kuchengitter abkühlen lassen, dann herausholen und in 24 Stücke schneiden und servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
- 8 oz. (230g) Ritter Sport Goldschatz, chopped
- 3/4 cup (90)g cocoa powder, divided
- 1 tsp. espresso powder
- 1 1/4 cups (290g) butter
- 6 large eggs
- 2 cups (400g) sugar
- 1/2 cup (100g) brown sugar
- 2 tsp. vanilla extract
- 1 1/2 tsp.salt
- 1 cup (130g) all-purpose flour
- some flaky sea salt (optional)
- Preheat the oven to 350°F (180°C). Line a 9x13 inches (23x33cm) baking pan with baking parchment and set aside. Chop the chocolate and add together with 1/4 cup (30g) of the cocoa powder to a large heatproof bowl. Set aside.
- Add the butter to a saucepan and melt. Let bubble and cook for a moment, then remove from the heat and let sit unti1l there are no more bubbles coming up, then add to the bowl with the chocolate and mix until you get a smooth chocolate sauce. Set aside to cool down a bit.
- Add the eggs, both of the sugars, vanilla extract, and salt to a large bowl and mix until light and fluffy – for about 8-10 minutes. Add the cooled chocolate sauce and mix in. Mix the flour with the remaining cocoa powder (1/2 cup/60g) and sift into the bowl – gently fold in until just combined. Pour the batter into the prepared baking tin and bake for about 20 minutes. Take out of the oven and drop the pan one or two times on your counter to get some air out – just a bit, you don't have to smash the half baked brownies completely :P Sprinkle the brownies with some flaky sea salt (optional) and return the baking tin back to the oven for another 20 minutes or so until the edges are set. Test with a wooden skewer in the center of the brownies – there can be some batter sticking to the skewer but it should not be liquid. Take out of the oven and let cool down completely on a wire rack. Remove the cooled brownies from the baking tin and cut unto 24 equal sized bars.
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
