Classic Brownies

Irresistible Classic Brownie Recipe

Hello! Today we are going to prepare some brownies that are pure happiness in every bite. This version has that dense and moist interior we all look for, crowned with a shiny layer and a touch of apricot that makes them unique. It's my foolproof recipe to treat the family without complicating life in the kitchen.

Preparation time

Getting organized is key to enjoying the process of bake without stress, so here are the estimated times for you to plan your baking afternoon.

• Preparation: 20 minutes
• Cooking: 20 minutes
• Total: 40 minutes
• Servings: 8 individual units
• Difficulty: Easy

Ingredients

• 275 g of brown
• 250 g of eggs (approximately 5 large units)
• 250 g of chocolate dark (70%) cocoa)
• 200 g of cane sugar or brown sugar
• 55 g of cornstarch (corn flour)
• 5 g of vanilla extract
• 3 g of salt

For assembly and decoration

• 200 g of shelled walnuts
• 60 g of apricot jam
• 50 g of chips of chocolate dark (70%)
• 40 g of water

If you can't find cane sugar, you can substitute it with sugar common white, although the flavor will be a little less caramelized. If you don't have cornstarch, you could use all-purpose wheat flour, but the texture will be less light.

Utensils we will use

• A large heat-resistant bowl (for mixing)
• A small pot (for the bain-marie) or microwave
• A silicone spatula (pastry scraper)
• A fine sieve (for sifting)
• 8 individual molds 7 cm in diameter (or a 20 cm square mold if you prefer a family format)
• A kitchen brush (for the glaze)
• A knife and board (to chop the nuts if they come whole)

Preparation

1. Melt the chocolate. Start by melting the chocolate dark. You can do this in the microwave in short 30-second bursts at low power to prevent it from burning, or by using a gentle bain-marie. If you opt for the bain-marie, make sure the water does not touch the bottom of the upper bowl.
2. Incorporate the fat. Once the chocolate is fluid, add the brown previously melted. Mix with the spatula using enveloping movements until both fats are perfectly integrated and shiny.
3. Add the eggs. Incorporate the eggs into the previous mixture. Do it slowly, making sure to break the egg's structure and that it integrates well with the chocolate base, creating a creamy mixture.
4. Sweeten and flavor. Add the cane sugar along with the vanilla and salt. Salt is fundamental in this dessert because it enhances the intensity of the cocoa and balances the sweet. Stir with the spatula until you notice the sugar grain starting to dissolve.
5. Integrate the dry ingredients. Sift the cornstarch over the mixture using a sieve. Integrate it with gentle, enveloping movements, only until the white powder disappears. Do not overbeat at this point to maintain the characteristic dense texture of the classic brownies.
6. Fill the molds. Pour the mixture evenly into the eight 7 cm diameter molds you have prepared. If using a large mold, pour all the batter and smooth it with the spatula.
7. Add the toppings. Sprinkle the chocolate chips over the raw batter in each mold. Then, place the walnuts on top, pressing very lightly so they adhere but remain visible. If you really like nuts, you'll also love trying the fudge brownies with walnuts which have a similar texture.
8. Bake. Place the molds in the oven preheated to 160º C. Bake for exactly 20 minutes. We are looking for the center to be cooked but moist; if we overbake, we will lose that internal creaminess.
9. Prepare the glaze. While the brownies cool to room temperature, mix the apricot jam with the hot water in a small bowl. Stir vigorously until you get a light and homogeneous liquid.

To finish and serve

Once the brownies are warm or cold, carefully unmold them. With the help of a pastry brush, paint the surface of each brownie with the apricot jam mixture. This will not only give them a professional pastry shine, but will also provide a delicious acidic contrast with the dark chocolate. Serve them on a wooden board for a rustic presentation. You can accompany them with a little whipped cream or vanilla ice cream to balance the temperature.

Nutritional Information

• Calories: 420 kcal
• Proteins: 6 g
• Fats: 28 g
• Carbohydrates: 38 g
• Fiber: 3 g

Note: Nutritional values are approximate estimates per individual serving, calculated based on the standard ingredients mentioned.

5 keys to make it perfect

Achieving that balance between a slightly crispy exterior and a gooey center is not magic, it's technique. Here are my secrets for you to always succeed.

1. The quality of the chocolate is non-negotiable.
As it is the absolute protagonist, use chocolate with at least 70% cocoa. Low-quality baking chocolates usually have too much vegetable fat and sugar, which ruins the texture. If you are a fan of intensity, I recommend exploring specific recipes such as dark chocolate brownies to deepen that flavor.

2. Do not overmix after adding the flour.
When we incorporate cornstarch (or flour), if we beat vigorously, we develop a structure that we don't want in a brownie. We want it to be dense, not spongy like a cake. Mix only until you don't see any white traces.

3. The baking point is visual and tactile.
Don't blindly trust the clock, as every oven is different. At 20 minutes, the surface should look dry and shiny, but when you move the mold, the center should feel firm but not hard as a rock. If you insert a toothpick, it should come out with moist crumbs clinging to it, never clean.

4. The temperature shock.
Using room temperature eggs helps them emulsify better with the warm butter and chocolate. If the eggs are very cold from the fridge, they can suddenly harden the chocolate and cause the mixture to curdle or become lumpy.

5. Resting is vital.
I know the smell is irresistible, but trying to cut or unmold a hot brownie is a recipe for disaster. They need to set as they cool so that the cocoa butter regains its structure and you can get clean, perfect cuts.

When is it ideal to enjoy it?

This type of dessert has the wonderful quality of being versatile. Personally, I think it's the perfect ending to a dinner with friends where you want to serve something individual and elegant, thanks to the shiny finish of the glaze. By presenting them on individual plates, you elevate the category of homemade brownies to a restaurant dessert.

They are also fantastic for family weekend afternoons. Imagine placing a platter of wooden board in the center of the table with these brownies, accompanied by freshly brewed coffee or a glass of cold milk for the children. Their dense consistency makes them easy to transport, so if you have a picnic or an outdoor gathering, they hold up very well during transport without crumbling, maintaining their intense and delicious flavor.

Comparison table

Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these brownies turned out for you. Did you dare to try the apricot glaze or did you prefer the classic version without shine? Leave your comment and share your own tricks so we can all keep learning!

Culinary glossary

• Water bath: Gentle cooking technique that consists of placing a container with the ingredients inside a larger one with hot water, without the water touching the inner container, to melt chocolate without burning it.
• Sift: Passing dry ingredients (like flour, cornstarch, or cocoa) through a sieve or sifter to break up lumps and aerate the mixture, achieving a finer batter.
• Folding movements: A way to gently mix with a spatula, turning the wrist from bottom to top, to integrate ingredients without losing air or over-developing gluten.
• Glaze: To cover a food with a shiny liquid layer (like jam or syrup) to give it an aesthetic finish and add extra flavor or moisture.
• Pomade consistency: Although we use melted butter here, this term refers to room temperature butter with a creamy, soft, and spreadable texture.