Classic Brownie

I have been thinking about baking a brownie but with such hot weather, I really have no mood until I saw a fellow baker baked this Classic Brownie and she gave a good review on it.  

That motivates me and so I went for it to beat the blues. 

It is really good and just our kind of brownies that we like.  Fudgy and really chocolatey considering even though not that much chocolate used.

Learning experience: I added 70% dark chocolate as I like it that way.  Since I don't have that size pan, I baked mine in 7" and 8" pans.

I would prefer a taller brownie but since it is so fudgy, I think this thickness is good too.

The initial thought is that it might be sweet but I decided against reducing to 200g which is my standard for all bakes.  Luckily I did not as this turned out just nice.

Thanks J for sharing.

Source

What you need:

Brownie:
325g unsalted butter
125g couverture chocolate 55% or 60%
5 eggs
260g castor sugar
160g plain flour
1/3 tsp baking powder
50g cocoa powder

150g walnut, toasted and chopped

Frosting:

200g cooking cream
200g couverture choc

Method:

Preheat oven to 160°C.  Lined a 10X14” pan. (I used 7 and 8" pans)

In a pot, bring cooking cream to a boil and add to couverture chocolate, stir till smooth, set aside to cool.

Melt butter till almost boil and add to couverture chocolate, stir briskly till all chocolate is melted and smooth, put aside to cool till slightly warm. 

Whisk eggs and sugar in a mixer till fluffy (do not overwhisk).

Pour in butter mixture while the mixer is on low.

Slowly add in flour mixture and mix until just combined.

Mix in walnuts evenly.

Pour mixture in a baking tray and bake for approx 30 mins.

Spread cooled and thicken frosting over cooled cake, put tray in the fridge for a few hours.

Enjoy!