Chocolate Brownies
A fudgy chocolate brownie recipe made with rich dark chocolate and espresso, perfect for any gathering or quiet night in.
Ingredients
Brownie Batter
- 4 pieces eggs Fresh eggs for best flavor.
- 130 g flour All-purpose flour.
- 180 g sugar (half brown sugar) Use a mix of brown and white sugar.
- ½ pieces vanilla pod (seeds) Fresh vanilla improves flavor.
- 2 tbsp vanilla sugar Optional, for extra vanilla flavor.
- 4 tbsp cocoa powder Unsweetened cocoa powder.
- 130 g butter Softened butter helps mix easily.
- 170 g dark chocolate (70% cocoa content) Good quality dark chocolate for richness.
- 1 tsp coffee flavoring or 2 tbsp brewed espresso or coffee Enhances chocolate flavor.
- 5 pieces Oreo cookies (optional) Adds crunch and extra flavor.
- N/A N/A Nuts (optional) Chopped for texture.
Dulce de Leche Cream
- 100 g dulce de leche (homemade or store-bought) For the cream topping.
- 100 g butter (for dulce de leche cream) Room temperature.
- 150 g dulce de leche (for dulce de leche cream) For mixing into the cream.
- 100 g powdered sugar (for dulce de leche cream) Sweetens the cream.
- 1 pinch salt (for dulce de leche cream) Balances sweetness.
Decoration
- 50 g dark chocolate coating For drizzling on top.
Instructions
Preparation
- Start by preparing all your ingredients. Measure everything out, and give the butter a slight warming so it’s soft and easy to mix.
- Break the dark chocolate into pieces and add it to the warm butter. Use a whisk to stir until the chocolate melts completely, creating a smooth chocolate-butter mixture.
- In another bowl, mix together the brown and white sugars. Add the vanilla sugar and a pinch of salt, and stir well to combine all the flavors.
- Once the chocolate mixture has cooled down a bit, take it off the heat and let it cool further.
Mixing and Baking
- Split the vanilla pod and scrape out the seeds. Stir the seeds, coffee flavoring, and cocoa powder into the cooled chocolate mixture until well incorporated.
- Briefly beat the eggs in a separate bowl, then gently fold them into the chocolate mixture until just combined.
- Carefully fold the flour into the brownie batter, mixing until just blended.
- Line the baking pan with parchment paper. Pour half of the brownie batter into the pan, spreading it evenly.
- If using, crumble the Oreo cookies over the batter and drizzle some dulce de leche on top.
- Pour the remaining brownie batter over the Oreo layer, smoothing it out gently.
- Bake in a preheated oven until the brownies are set and look shiny on top.
- After baking, let the brownies cool completely in the pan.
Dulce de Leche Cream Preparation
- Combine the room-temperature butter with powdered sugar in a bowl, mixing until smooth. Then fold in the dulce de leche until creamy.
- Transfer the dulce de leche cream into a spritz bag, and pipe it over the cooled brownies.
Decoration
- Warm a little dark chocolate coating and drizzle it over the dulce de leche cream for decoration.
Notes
Ensure your butter is just warm enough to melt the chocolate; too hot can cook the eggs later. Don’t skip letting the brownies cool completely in the pan before cutting for cleaner slices.