A gooey and chewy brownie with a deep and rich chocolate flavor. A truly decadent and luxurious chocolate nugget that is made extra delicious by the nutty notes of the browned butter..
This is a really delicious and decadent brownie for the chocolate lover. The browned butter and espresso may not be as noticeable, but it definitely makes a difference and I definitely think it's worth the little extra work.
This is the result of being inspired by the 100-hour brownie recipe that is available online everywhere. I had to try and compare it to just making it more normally. So I used a slightly modified recipe (removed some sugar) and tried making it with the same amount/ingredients in 2 different ways. The results were different, but I can't say that I appreciated the 100-hour version that much more that I thought it was worth the extra work. Of the 8 people who tried both versions, it was 50/50 which one they liked best...
For my part, I think I will settle for preparing everything the day before I intend to serve the brownie (letting the dough sit in the fridge for a few hours to cool completely) and giving the finished brownie a night in the fridge. That way, it will be a middle ground that I think is perfectly sufficient to still get a luxurious and delicious chocolate experience. And at the same time, there will be no pressure on the dough to stay tempting for several days in the fridge, but it should just get some peace and quiet between cooking steps. And I am not a big fan of putting the warm cake straight from the oven into the freezer at home. I don't know for sure, but I suspect that it could be harmful to the freezer so I will avoid it in the future.
To brown the butter, I heat it in a small saucepan over medium-high heat. My stove can be set between 0->P (P=10) and on 6 it is perfect. It is not too high a heat but in my opinion perfect so that you have time when it is time to remove the butter from the heat and the cooking stops almost immediately so that the butter is not burned by the heat in the saucepan. I also used a thermometer and I then remove the butter from the heat when it has reached about 150°C. After a quick search on the internet it seems that you can get lightly browned butter at 125°C and more dark brown at 150°C. Overall, it is quite easy to succeed if you choose a lower temperature and whisk lightly when the butter starts to brown. If you still manage to burn the butter, I would throw it away and start over.
I also think it would be good with a little crushed chocolate all over the cake if you want it for coffee or the like. If you instead want to use the brownie as part of a dessert, it can be a bit difficult to cut it up and therefore it is probably easier to leave out the extra 100g of chocolate.
Once it has been in the fridge for a few hours, it is easier to divide into pieces. Although it is good straight from the fridge, I think it is extra good if it is allowed to warm up to room temperature before serving with coffee. If you warm a few pieces a little quickly in the oven, it will be a nice dessert together with cream/ice cream and some fresh berries or similar.
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Ingredients
Directions
- Brown the butter in a saucepan while stirring.
- Remove from the heat and continue whisking for a short while so the butter cools down a bit.
- Let the butter cool down for a few minutes.
- Add the espresso and 200g of dark chocolate in pieces - stir so the chocolate melts.
- Sift the cocoa and vanilla powder into the butter and stir.
- Whisk the sugar and room temperature eggs until white and fluffy (3-5 minutes).
- Fold the butter and chocolate mix into the sugar and egg mix.
- Sift the flour and fold into the dough together with the chocolate chips.
- Pour the batter into a baking paper-lined pan.
- Top with 100g of crushed chocolate (can be omitted).
- Let the batter rest in refrigerator until cold - at least an hour, preferably overnight.
- Bake in a 175°C oven for 30-40 minutes. I test with a wooden toothpick - it should come out almost dry.
- Let rest at room temperature until cool, then refrigerate until ready to serve.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 6069 kcal | 303.45 kcal | 420 kcal |
| Carbohydrates | 574.1 g | 28.7 g | 39.73 g |
| Fat | 365.87 g | 18.29 g | 25.32 g |
| Protein | 95.08 g | 4.75 g | 6.58 g |
| Sugar | 412.4 g | 20.62 g | 28.54 g |
| Salt | 3.61 g | 0.18 g | 0.25 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
