Brownies che passione!


Brownies. A 100% All-American monument to the glory of chocolate.

I have come across many Brownie recipes, and of all the ones I have tried, this one is the best by far. I recommend you use a shallow tray, covering it with baking paper that you have wet lightly and wrung. Remember also not to cut the brownies into squares until they have cooled down. Last recommendation: they will turn out extra delicious, so double all doses in order to end up with a suitable amount!

125 gr. butter

125 gr. dark chocolate (70%)

2 whole eggs

125 gr. white sugar

50 gr. white flour

50 gr. toasted hazelnuts, crushed

The secret is to whisk the eggs yolks with the sugar for upwards of 10 minutes. Meanwhile, melt the butter and chocolate together on the hob.

Once melted, take the chocolate and butter off of the hob and mix with the egg yolks, adding the flour little by little as you mix. This is where you’ll want to add in the hazelnuts as well. Now whip the egg whites to a firm froth and delicately add them to the mixture.

Pour onto your shallow tray, and bake in the oven at 180 C° for 25 to 30 minutes. Be careful and check often: you want them to retain some moisture, even as the outside gets crunchy.