Recipe of Chocolate brownie

Ingredients

• 100 g of butter
• 200 g of 70% dark chocolate minimum (whichever brand you like the most)
• 4 large eggs
• 100 g of regular or icing sugar
• 1/2 teaspoon (dessert type) of baking soda
• 1 tablespoon of vanilla essence
• 80 g of wheat flour
• 50 g to 100 g of walnuts (depends on what you like)

Directions

1. 1

   The first thing is to prepare the container where we are going to cook them. I used a 20 x 20cm glass tray and baking paper.

2. 2

   The size of the tray fits 9 generous brownies, but it all depends on how thick we want it to be. If you want them smaller, use a larger tray.

3. 3

   Line the tray and spread it with butter. Sprinkle the baking paper with chocolate powder. I didn't use flour because the last time I prepared it I had small specks of white flour left on the base.

4. 4

   With this trick we solve this problem and on top of that we give this cake more chocolate flavor.

5. 5

   Pour the grated chocolate or small pieces with the butter into a bowl and put it in the microwave for 4 minutes at medium temperature. Take out and mix the mixture well with a rod until there is a cream similar to chocolate cream.

6. 6

   Whisk the eggs with the sugar in a large bowl until there is a frothy cream. Add the spoonful of vanilla and baking soda. Pour the chocolate cream into the previous bowl and mix well with the rods.

7. 7

   Sift the flour with a sieve and add to the previous mixture. Stir very well until you get a homogeneous cream paste.

8. 8

   Pour the chocolate cream into the glass tray. I advise you to do it with a silicone spatula to take advantage of all the cream and that there is nothing left in the bowl.

9. 9

   Cut the walnuts into small pieces and pass them through a little chocolate powder. We put them in the cream and with a fork we cover them well with the chocolate.

10. 10

    Bake the brownie in the preheated oven at 180º C in the middle for 35-40 minutes with the oven hot up and down (without air).

11. 11

    As I mentioned in another recipe, everything depends on the oven, always watch with a fork that when you puncture it comes out dry.

12. 12

    When it has been in the oven for 20 minutes, cover it with a little aluminum foil so that the surface does not burn and the crust is perfect and crispy.

13. 13

    In my oven the preparation time is exactly 40 minutes but in my mother's oven with 30-35 it arrives. You shouldn't overdo it over time because you'll get some dry cupcakes that no one can eat.

14. 14

    Let it cool in the tray and when it is cold we cut it into several portions. Separate them from the baking paper and present them on a plate with some vanilla or chocolate ice cream, or with hot chocolate. For the most demanding chocolate palates.