OK, you’re right. I’m hearing you. Brownie is certainly not a French specialty. Anyway, I thought it was the perfect recipe to inaugurate my brand new Chicago life as this delicious cake has been invented here. Usually I am not a brownie person; each times I bump into the recipe in a cookbook, I think: “Not today, let’s bake something more challenging”. Now, considering that I have just arrived in town, with basically no cooking utensils, it looks like the perfect recipe to begin with.
Ingredients for 6 servings:
- 10.5 oz dark chocolate, chopped
- 3.5 oz unsalted butter plus extra for greasing
- 1 tsp salt
- 3 eggs
- 6.3 oz caster sugar
- 3.5 oz plain flour
- 3.5 oz chopped walnuts
- 1 tsp vanilla extract (optional)
- Preheat the oven to 350°F/180°C. Spread some butter in a 20cm square baking pan. To make sure that your brownie won’t stick to the tin, you can also line it with parchemin paper. The butter will prevent the paper from moving.
- Melt the chocolate, butter and salt in a bain-marie, which means place these ingredients in a heatproof bowl and melt over a pan of barely simmering water.
- In another bowl, break the eggs, add sugar and vanilla until incorporated. Then whisk this mixture into the melted chocolate. Add the flour and walnuts. Pour the batter into your prepared baking pan.
- Bake for about 25 minutes. A knife inserted should come a little wet. Leave to cool completely in the pan before cutting into squares. Enjoy!