Chocolate Brownies

Brownies. It's hard to find someone who doesn't love them. It's hard to find someone who doesn't have THE best, one and only, recipe for these. As for myself... I've tried many different recipes so far. But... I'm still looking for the one that made me fall in love with this dessert.
However, these are not bad at all. I just had to reduce the sugar in the recipe. Even with 100 g less than the original recipe, I found them pretty sweet.
What I also found interesting was the reverse process of adding the ingredients as you will notice in the recipe.
And even though I like to add some nuts, especially hazelnuts, or top them with caramel,  I went for the simplest one this time to make my kids happy. And they did enjoy these after playing in the snow yesterday.
Soft, rich, simple, chocolate dessert... that's my choice for this snowy weekend. And yours?



Classical Chocolate Brownies
(recipe adapted from The Hummingbird Bakery Cookbook)

* 200 g dark chocolate
* 175 g butter
* 275 g sugar (orig. 325 g sugar)
* 130 g AP flour
* 3 eggs

Preheat the oven to 170°C.
Line a 33x23x5 cm pan with baking paper.
Put the chopped chocolate and the butter into a mixing bowl and melt them together in a microwave oven or over a pot with simmering water.
When both chocolate and butter are melted and the mixture is smooth, add the sugar and then the flour. Mix well with an electric mixer.
Add the eggs and continue mixing until the batter is dense and homogeneous.
Pour the batter into the prepared baking pan and bake the brownies for about 30 minutes. They should be dry in surface but soft inside. Do not overbake or they'll result too dry.
Let the brownies cool completely before cutting them into squares.

Brownies al cioccolato classici
(ricetta adattata dal libro The hummingbird bakery le ricette più golose)

* 200 g di cioccolato fondente
* 175 g di burro
* 275 g di zucchero (ric. orig. 325 g)
* 130 g di farina 00
* 3 uova

Preriscaldate il forno a 170°C.
Rivestite una teglia, 33x23x5 cm, con la carta da forno.
Spezzettate il cioccolato, mettetelo in una ciotola insieme al burro e scaldateli insieme nel forno a microonde (o poggiate la ciotola sopra una pentola con l'acqua in leggera ebollizione) fino a farli fondere.
Aggiungete lo zucchero e poi la farina e mescolate energicamente con le fruste elettriche. Unite le uova e continuate a mescolare finché il composto sarà diventato denso e omogeneo.
Versate il composto nella teglia preparata e infornate nel forno già caldo per 30 minuti.
I brownies devono risultare asciutti in superficie e morbidi al interno.
Lasciate raffreddare il dolce completamente prima di tagliarlo a quadretti.

Klasični čokoladni brownies
(recept prilagođen iz knjige The hummingbird bakery Cookbook)

* 200 g tamne čokolade
* 175 g maslaca
* 275 g šećera (orig. recept 325 g)
* 130 g brašna
* 3 jaja

Zagrijte pećnicu na 170°C.
Obložite pravokutni pleh dimenzija 33x23x5 cm papirom za pečenje.
Nakidajte čokoladu i stavite je u zdjelu zajedno s maslacem narezanim na komadiće. Otopite čokoladu i maslac u mikrovalnoj pećnici (ili iznad posude s kipućom vodom). Kad su se čokolada i maslac otopili i smjesa je glatka dodajte prvo šećer, a zatim brašno miješajući energično žlicom (ili mikserom)
Dodajte jaja i nastavite miješati dok smjesa ne postane gusta i ujednačena.
Istresite smjesu u pripremljeni pleh i pecite kolač 30 minuta.
Brownies trebaju biti suhi na površini ali ostati mekani unutra.
Ostavite kolač da se ohladi a zatim ga izrežite na kocke.