Original American recipe chocolate brownies: The best version of brownies ever tried, I have often made this American dessert that I love very much, over time I have perfected and searched for recipes that convinced me more, this is my definitive version. With an almost creamy consistency, compact and very good.

Ingredients for a 30 × 25 pan

• Butter 280 gr
• dark chocolate 225 gr
• bitter cocoa powder 90 gr
• ground coffee 6 grams
• granulated sugar 420
• cane sugar 40 gr
• vanilla extract 2 tsp
• salt 1 tsp
• eggs 6
• flour 150 gr

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How brownies are made

Preheat the oven to 175/180 ° C. Grease a 30 × 25 pan with butter to keep the parchment paper from moving, then line with parchment paper, leaving the protrusion on all sides.

Pour the chopped dark chocolate (cut with a knife) into a heat-resistant bowl, add the unsweetened cocoa powder and the soluble coffee.

Place the butter in a small saucepan over medium heat and cook until the butter comes to a simmer, about 5 minutes, swirling the pan from time to time. Immediately pour the hot butter over the chocolate mixture and let it sit for 2 minutes. Stir until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt and eggs one at a time in another larger bowl. We mix with an electric mixer at high speed until it becomes light clear and frothy, about 7-8 minutes.

With the whisk on, pour the slightly cooled chocolate and butter mixture and mix until everything is combined

Sift the flour into the mixture and use a rubber spatula to mix gently from top to bottom to maintain the foamy consistency.

Pour the mixture into the prepared pan and level the top with a spatula. Bake on the central shelf of the oven at 175 ° until the dough swells (about 20 minutes).

Remove the cake from the oven and gently beat the pan on a flat surface 3-4 times until the brownies deflate slightly creating the characteristic crepe. This will allow the cake to be compact and level.

Re-bake and bake another 20 minutes by placing a sheet of aluminum foil on the top shelf of the oven. At this point the cake is cooked even if it will still be moist inside with the toothpick test. This is the exact consistency. Let the brownies cool still in the pan and cut into squares only when everything has cooled down. To cut brownies flawlessly, dip the knife in hot water and dry it for each cut.

And your dark chocolate brownies are ready.