Description
This decadent Brownie Cake strikes the perfect balance between a rich French fondant and a classic American fudge brownie. With its signature crackly top and meltingly soft center, it is a sophisticated dessert that highlights the deep flavors of high-quality dark chocolate.
Ingredients
- 250g Dark Chocolate (60% to 70% cacao)
- 150g Unsalted Butter
- 140g Granulated Sugar
- 3 Room Temperature Eggs
- 60g All-Purpose Flour
- 200g Chocolate Chips (semi-sweet or dark)
- 1 tsp Liquid Vanilla
- 1 pinch Salt
Instructions
- Preheat your oven to 180°C (350°F) and line a 20×30 cm rectangular pan with parchment paper, leaving an overhang for easy removal.
- In a heat-proof bowl, gently melt the butter and chopped dark chocolate together; stir in the sugar and allow the mixture to cool to room temperature.
- Whisk in the vanilla and add the eggs one by one, mixing thoroughly with a manual whisk after each addition until the batter is thick and shiny.
- Sift the flour and salt into the bowl and use a spatula to gently fold the dry ingredients into the chocolate mixture until just combined.
- Fold in 150g of the chocolate chips, then pour the batter into the prepared pan and smooth the top.
- Sprinkle the remaining 50g of chocolate chips over the surface.
- Bake in the center of the oven for 15 minutes for a melting center, or up to 25 minutes for a firmer brownie texture; let cool completely in the pan before slicing.
Notes
To ensure the perfect fudgy texture, use a kitchen scale for precise measurements as even a small amount of extra flour can make the cake dry. The crackly top is achieved by whisking the eggs well into the sugar and chocolate base, so do not skip the thorough mixing in step three.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-American