The combination of dark chocolate and cocoa powder gives these brownies a deep, delicious chocolate flavour.
100 g bittersweet chocolate (cocoa content about 70 %)
100 g butter
50 ml sugar
50 ml soft brown sugar (firmly packed)
100 ml flour
1 tsp baking powder
50 ml cocoa powder
1 tsp vanilla sugar
50 ml milk
(50 g chopped almonds or hazelnuts)
Chop the chocolate and place in a bowl. Place the bowl in a barely simmering water bath, not letting its bottom touch the water. Let the chocolate melt, stir it smooth and set aside to cool.
Beat the soft butter and the sugars until pale and fluffy. Add the eggs one at a time and beat until smooth, then stir in the melted chocolate. Combine the flour, baking powder, cocoa powder
and vanilla sugar and add to the batter through a sieve, alternating with the milk. (Add the almonds or nuts, if using any.) Stir gently to mix, using a spatula or a balloon whisk.
Line a shallow cake pan, either round (Ø 20 cm) or square, with parchment paper, pour in the batter and spread it
evenly in the pan with a spatula, smoothing out the surface. Bake at 175 °C for about 20 - 25 minutes, or until a cake tester/toothpick comes out clean. Let the cake cool in the pan.
Cut the brownie cake in wedges or rectangular slices and serve with a glass of ice-cold milk, vanilla ice cream, vanilla sauce, vanilla-flavoured whipped cream, strawberry, raspberry, mango or other fruit sauce, etc.
Recipe source: family recipe.