Chocolate Brownie Cake
Ingredients
- 200g (7 oz) dark chocolate
- 150g (5.3 oz) unsalted butter
- 200g (1 cup) granulated sugar
- 3 large eggs
- 100g (3.5 oz) all-purpose flour
- 30g (2 tbsp) cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- Optional toppings: powdered sugar, chocolate chips, or nuts
Instructions
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Grease and line a 9×9-inch (23×23 cm) baking pan with parchment paper.
- Melt Chocolate and Butter:
- In a microwave-safe bowl or double boiler, melt the dark chocolate and butter together. If using a microwave, heat in 30-second intervals, stirring in between until smooth.
- Allow the mixture to cool slightly.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar and eggs until well combined.
- Add the melted chocolate and butter mixture to the sugar and eggs. Mix until smooth.
- Stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
- Pour and Bake:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should have a slight crust.
- Cool and Serve:
- Allow the brownie cake to cool in the pan for at least 20 minutes before transferring it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar, sprinkle with chocolate chips, or add nuts if desired.
- Cut into squares and serve.
Tips and Variations
- For a fudgier brownie: Reduce the baking time slightly and check for doneness early.
- Add-ins: Mix in chocolate chips, chopped nuts, or swirl in some peanut butter before baking for extra flavor.
- Serving suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your delicious Gâteau Brownie au Chocolat!