The Ultimate Dark Chocolate Brownies

Are you ready to take a plunge into the decadent world of dark chocolate brownies? Forget the store-bought versions; today, we’re crafting a homemade brownie that'll make your taste buds sing a symphony of "yum!" This isn't just any brownie recipe; it's a culinary adventure, combining rich dark chocolate with a secret ingredient – salted butter. Get your aprons ready, because we're about to bake up a storm!

The Ingredients - Simple yet Powerful:

First things first: let's talk about our star players. We've got 150 g of the aforementioned salted butter, the secret weapon that eliminates the need for additional salt. Add to that 150 g of granulated sugar for the perfect sweet balance. Chocolate lovers, rejoice! We're using 200 g of 70% dark chocolate for that deep, rich flavor. But wait, there's more - 50 g of unsweetened cocoa powder and 120 grams of fine 00 flour (or all-purpose flour for my American friends). Room-temperature eggs and a sachet of vanillin (or, for the purists, a vanilla pod or extract) join the party. And for a nutty twist, 100 g of hazelnuts, or swap them with cashews or peanuts if that's more your style.

The Art of Melting:

The magic begins with a bain-marie, a fancy term for melting chocolate and butter over simmering water. Remember, we're not boiling the chocolate; we're coaxing it into a silky oblivion along with the butter. This process ensures that the chocolate and butter merge into one harmonious, luscious mixture.

Eggs & Sugar - Whipping Up A Frenzy:

In another bowl, whip up the eggs and sugar. But here's the trick - don't go all the way. We want this mixture whipped to about 60-70% of its potential, creating a slightly under-whipped concoction that will later blend seamlessly with our chocolate-butter masterpiece.

Combining Forces:

Once our chocolate has cooled to room temperature (patience, my friends), it's time to unite the chocolate with the egg mixture. Gently fold them together, and witness the birth of something truly special.

Sifting to Perfection:

Now, let's sift! This isn't just for show – it ensures a smooth, clump-free batter. We're sifting both the cocoa powder and flour, creating a mixture that’s as smooth as jazz.

Vanillin & Nuts - The Final Flourish:

Add a dash of vanillin for that aromatic kick. Now, about those hazelnuts: we're going halfsies here. Half are left whole, and the other half are roughly chopped - giving you both the crunch and the full nutty experience.

Prepping The Pan:

Take a rectangular baking pan and give it a little butter massage. Then, line it with parchment paper that sticks perfectly thanks to the butter. Pour in your batter, spread it evenly, and admire the glossy sheen of your soon-to-be brownies.

The Refrigerator Trick:

Before these beauties hit the oven, let’s give them a quick chill in the fridge. This little thermal shock is like a pep talk for the batter, ensuring it bakes to perfection.

Baking to Perfection:

Preheat your oven to a cozy 180 degrees Celsius and let the brownies bake for 35 minutes. The aroma wafting through your kitchen will be nothing short of heavenly.

The Final Cut:

Once out of the oven, these brownies will be a sight to behold - a crisp top with a rich, moist interior. Cutting into them reveals squares of pure chocolate bliss, each piece dotted with the delightful crunch of hazelnuts.

Conclusion:

So there you have it, folks - a brownie recipe that's as fun to make as it is to eat. These dark chocolate brownies are not just a treat; they're a testament to the joy of baking. And let me tell you, they taste even better a couple of days later (if they last that long) when stored in an airtight container in the fridge. Whether you're a seasoned baker or a newbie, this recipe is sure to impress. So why wait? Don your apron, preheat that oven, and embark on a journey to brownie nirvana! Happy baking, and remember – the best brownies are the ones shared with friends (or, you know, hoarded for yourself. We don’t judge!).