These brownies are really perfect they’re not too chocolate-y and not to heavy and not too cake-like. I know that everyone has their perfect type of brownies but these are pretty close to mind. The recipe includes cream which is kind of a weird addition to the pantheon of brownies but it does give them a really interesting crumb and a delightfully creamy taste so don’t substitute it if possible.
Brownies
Preheat oven to 175°C. Line a 33x23cm baking pan with parchment paper and set aside.
In a microwaveable bowl, add the chocolate and butter and microwave for about 30-60 seconds until the chocolate starts to melt, mix until the chocolate and butter and melted together placing back in the microwave in 15 second intervals if needed. Set aside to cool for a minute.
In a large mixing bowl, beat together the sugar, eggs, and vanilla extract using a wooden spoon until the mixture is lightened in color and thick.
Add the chocolate mixture, flour, baking powder, baking soda, and salt, stir just until no streaks of flour remain.
Pour the brownie batter into the prepared pan and use the back to level the mix.
Bake until brownies the top starts to crack and dry about 25-30 minutes. Do not cut until cooled.