These brownies are exactly the way Americans love them: still nice and soft and slightly fluffy inside, moist and chocolate to the power of 3! 😋
Plus there are little chunks of chocolate in the batter and on top – you really can't get more chocolate than that.
If you like brownies that aren't dry and firm inside but nice and soft and moist, then this recipe is exactly right for you. And the best part: they're really easy to make.
The recipe is designed for a 30 × 30 cm springform pan and makes about 20 pieces.
Ingredients
- 180 g dark chocolate, finely chopped – for melting
- 180 g butter
- 4 tbsp sunflower or rapeseed oil
- 6 medium eggs
- 240 g brown sugar
- 140 g wheat flour
- 1 level tsp baking powder
- 100 g baking cocoa
- 80 g dark chocolate, finely chopped – for folding in
- a little freshly grated tonka bean
Method
- Preparation: Preheat the oven to 175 °C top and bottom heat and grease a 30 × 30 cm springform pan well.
- Melting chocolate and butter: Carefully melt the 180 g chopped dark chocolate together with the butter in a hot bain-marie. Then let the mixture cool a little and stir in the sunflower or rapeseed oil.
- Beating the eggs: Beat the eggs with the brown sugar until very fluffy. Add the freshly grated tonka bean.
- Making the batter: Mix together the flour, baking powder and baking cocoa. Add the chocolate and butter mixture and the dry ingredients to the egg mixture and stir everything briefly but vigorously. Fold in the 80 g chopped dark chocolate, keeping back a few pieces for the top. Pour the brownie batter into the prepared springform pan, smooth it out and sprinkle with the remaining chocolate pieces.
- Baking: Bake the brownies for about 22–28 minutes. The exact baking time depends on your oven – don't bake them too long. The brownies may still be soft in the middle, but shouldn't be runny or very wobbly any more. They'll firm up as they cool.
Sabine's Tip
I use only brown sugar for my brownies. It gives them not only their lovely moist texture but also a wonderfully caramel-like flavour.
And of course the tonka bean can't be missing. A little freshly grated gives the brownies a warm, slightly vanilla and caramel-like note and makes the chocolate flavour even rounder. Together with the dark chocolate, that makes chocolate to the power of 3 for me. ❤️
And one more thing: be sure to let the brownies cool after baking. Only then do they develop their perfect texture – slightly firm outside, nice and soft and fudgy inside. That's the secret to the typical fudgy texture: better to take them out of the oven a little too early than too late.
← Back to Sabines Bakeaway – all recipes, prices and ordering