These brownies are the “golden mean”, and lovers will like them more rich taste, and those who prefer light текстуру. 
Time:2 hours Difficulty: easy Amount: 16 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. butter, plus for greasing foil
- 1.5 tbsp. premium flour
- 1/3 Art. cocoa powder
- 1/2 tsp fine salt
- 110 gr. bittersweet chocolate, chopped
- 2 tbsp. Sahara
- 4 large eggs, beat lightly
Recipes with similar ingredients: semi-sweet chocolate, higher flour varieties, eggs, cocoa
Recipe preparation:
- Preheat the oven to 180 ° C. Baking dish (23 x 33 cm) cover with foil, leaving an extra 5 cm. of foil with at least two parties. Lubricate the foil with butter. In a medium bowl, whisk together flour, cocoa powder and salt. In a medium-sized stewpan melt butter and chocolate over medium heat, often stirring. Allow to cool slightly. Stir in sugar and eggs. Add flour mixture and mix.
- Pour the dough into the prepared pan and bake for 30-35 minutes. – until the toothpick with which you pierce the pie only a few crumbs will remain. Let the cake cool completely on the grill without removing from the mold. Remove the cake by lifting it by the protruding edges of the foil. Cut into 16 squares. Do not store more than 3 days in an airtight container at room temperature. Brownie traditional brownie recipe.
