* re. really good eggs: for my readers who are located in switzerland: you now have the exclusive chance to get a 20 chf discount on your first purchase on farmy! just enter the code APFELBAUM15.
world’s best brownies
recipe adapted from here (note: i’m sorry i was a doubter, your recipe sure is perfect!)
for a rectangular pan (about 30 x 20cm)
1 1/4 cups (370 g) butter
2 1/2 cups sugar
1 3/4 cups unsweetened dark chocolate powder*
1/2 tsp salt
1 vanilla bean, scraped
4 eggs (cold
1 cup flour
* the chocolate powder really has to be unsweetened! the richer and chocolaty, the better. it’s vital for a good quality brownie. alas, even in switzerland – the land of cheese and chocolate – laying your hands on a good chocolate powder can be quite tricky… rather ironic. i got mine from felchlin, through a gastronomer. i think they only sell b2b. but apparently there’s the fabrikladen as an alternative. or you might try with your local confiserie of your choice. maybe they sell you some of their stock.
preheat the oven to 160 c / 320 f and lightly grease and then layer a rectangular baking pan (30 x 20 cm) with parchment paper. heat a large pot with water and top it with a bowl, creating a bain-marie for melting your ingredients softly. add butter, sugar, chocolate powder and salt in the bowl above the heated water. stir slowly and steadily to bring everything together. this might take a while, don’t despair! when the mixture is liquid and hot remove from the heat and let cool slightly. work in the vanilla. one by one, add the cold eggs and stir thoroughly to combine. the mixture should be homogenous and look glossy. sieve in the flour and fold in. pour into the prepared pan and bake for 45 minutes or until a stick inserted comes out clean / with moist crumbs on it. let cool in the pan completely, then you might even put the pan in the fridge for a while to let the brownies set and firm up completely. cut into squares and serve, maybe with a scoop of vanilla ice cream?
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