The Best Brownies by @videokuemanis

≈ 48 min

8 servings

🍫

120 g

Dark cooking chocolate

🍫

60 g

Cocoa powder

☕

5 ml

Coffee

🧂

2.5 ml

Salt

🧈

150 g

Unsalted butter

🍬

200 g

Granulated sugar

🍬

45 g

Dark brown sugar

🍦

5 ml

Vanilla paste

🥚

3 large eggs

Eggs

🌾

60 g

Medium protein wheat flour

  1. Preheat

    Preheat the oven to 175°C / 350°F. Line a 20 cm / 8-inch square baking pan with parchment paper, leaving an overhang for lifting out the brownies.

  2. Place
    • dark couverture chocolate
    • unsalted butter

    Place 115 g dark couverture chocolate and 145 g unsalted butter in a heatproof bowl. Melt them gently over a saucepan of barely simmering water, stirring until smooth.

  3. Stir
    • instant coffee
    • salt
    • vanilla paste

    Remove the chocolate mixture from the heat. Stir in 1 tsp instant coffee, 1/2 tsp salt, and 1 tsp vanilla paste until fully dissolved and glossy.

  4. Whisk
    • eggs
    • granulated sugar
    • dark brown sugar

    Whisk 3 large eggs with 200 g granulated sugar and 45 g dark brown sugar in a mixing bowl. Continue whisking for 2 to 3 minutes until the mixture is slightly pale and thickened.

  5. Whisk
    • dark couverture chocolate
    • unsalted butter
    • eggs

    Gradually whisk the warm chocolate mixture into the egg mixture. Mix just until the batter is smooth and evenly combined.

  6. Sift
    • medium-protein wheat flour
    • cocoa powder

    Sift 60 g medium-protein wheat flour and 40 g cocoa powder over the batter. Fold gently with a rubber spatula just until no dry streaks remain.

  7. Pour

    Pour the brownie batter into the lined baking pan. Smooth the surface into an even layer.

  8. Bake

    Bake for 25 to 30 minutes at 175°C / 350°F. Remove when the edges are set and a skewer inserted near the center comes out with moist crumbs.

  9. Cool

    Cool the brownies in the pan on a wire rack for at least 30 minutes. Lift out using the parchment overhang and cut into 9 squares.

The Best Brownies by @videokuemanis

≈ 48 min

8 servings

🍫

120 g

Dark cooking chocolate

🍫

60 g

Cocoa powder

☕

5 ml

Coffee

🧂

2.5 ml

Salt

🧈

150 g

Unsalted butter

🍬

200 g

Granulated sugar

🍬

45 g

Dark brown sugar

🍦

5 ml

Vanilla paste

🥚

3 large eggs

Eggs

🌾

60 g

Medium protein wheat flour

Preparation Steps

  1. Step 1/9

    Preheat the oven to 175°C / 350°F. Line a 20 cm / 8-inch square baking pan with parchment paper, leaving an overhang for lifting out the brownies.

    🍳square baking pan
    📜parchment paper

  2. Step 2/9

    Place 115 g dark couverture chocolate and 145 g unsalted butter in a heatproof bowl. Melt them gently over a saucepan of barely simmering water, stirring until smooth.

    🍫dark couverture chocolate
    🧈unsalted butter
    🥣heatproof bowl
    🍲saucepan
    🥄rubber spatula

  3. Step 3/9

    Remove the chocolate mixture from the heat. Stir in 1 tsp instant coffee, 1/2 tsp salt, and 1 tsp vanilla paste until fully dissolved and glossy.

    ☕instant coffee
    🧂salt
    🍦vanilla paste
    🥣heatproof bowl
    🥄rubber spatula

  4. Step 4/9

    Whisk 3 large eggs with 200 g granulated sugar and 45 g dark brown sugar in a mixing bowl. Continue whisking for 2 to 3 minutes until the mixture is slightly pale and thickened.

    🥚eggs
    🍬granulated sugar
    🍬dark brown sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Gradually whisk the warm chocolate mixture into the egg mixture. Mix just until the batter is smooth and evenly combined.

    🍫dark couverture chocolate
    🧈unsalted butter
    🥚eggs
    🍬granulated sugar
    🍬dark brown sugar
    🥣mixing bowl
    🥄whisk
    🥄rubber spatula

  6. Step 6/9

    Sift 60 g medium-protein wheat flour and 40 g cocoa powder over the batter. Fold gently with a rubber spatula just until no dry streaks remain.

    🌾medium-protein wheat flour
    🍫cocoa powder
    🧺fine-mesh sieve
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/9

    Pour the brownie batter into the lined baking pan. Smooth the surface into an even layer.

    🍳square baking pan
    🥄rubber spatula

  8. Step 8/9

    Bake for 25 to 30 minutes at 175°C / 350°F. Remove when the edges are set and a skewer inserted near the center comes out with moist crumbs.

    🍳square baking pan

  9. Step 9/9

    Cool the brownies in the pan on a wire rack for at least 30 minutes. Lift out using the parchment overhang and cut into 9 squares.

    🍳square baking pan
    ✨wire rack
    📜parchment paper
    🔪knife

Composition

Ingredients

Types

Baking, Seasonings, Dairy, Sweeteners, Flavorings, Eggs, Grains

Ingredients

Dark cooking chocolate, Cocoa powder, Coffee, Salt, Unsalted butter, Granulated sugar, Dark brown sugar, Vanilla paste, Eggs, Medium protein wheat flour

Notes

Dark cooking chocolate (dcc), Coffee (instant coffee, no grounds), Eggs (large eggs, add in gradually, used 4 as they were small)

Allergens

Milk, Eggs, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

307 kcal

Macro nutrients

Protein: 4.1g, Carbohydrates: 37.8g, Sugars: 31.5g, Dietary fiber: 2.5g, Fat: 16.6g, Saturated fat: 9.8g

Nutritional Information

Minerals

Calcium: 39mg, Iron: 2.1mg, Potassium: 176mg, Sodium: 138mg

Vitamins

Vitamin A: 159mcg, Vitamin D: 0.4mcg, Vitamin E: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

digital kitchen scale, mixing bowl, heatproof bowl, saucepan, whisk, rubber spatula, fine-mesh sieve, square baking pan, parchment paper, wire rack, knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon Tea, Party, Potluck, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Fudgy, Chewy, Moist, Crackly, Dense

Flavors

Chocolatey, Rich, Sweet, Buttery, Roasted coffee, Caramel-like

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep in a cool, dry place away from direct sunlight), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving for a fudgier texture), freezer : 90 days (Wrap individual squares tightly,Place wrapped brownies in a freezer-safe airtight container,Thaw at room temperature before serving)