The trap with brownies is baking them too long and ending up with dry cake. Here, 15 to 20 minutes at 180°C, no more. The chocolate melted with butter stays flowing. Result: chef's brownies, tender inside, crispy crust.

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Ingredients for 6 servings

servings
  1. 10.5 oz (300 g) dark chocolate for dessert
  2. 5.25 oz (150 g) sugar
  3. 5.25 oz (150 g) flour
  4. 4 eggs
  5. 3.5 oz (100 g) butter
  6. 2 tablespoons water