Since I tasted the best brownies I’ve ever eaten in my life last week in Amsterdam in „De Bakkerswinkel“ I wanted to make some brownies myself. When I was back at home I looked for a recipe and found one in the book „Schokolade. Zartschmelzend und unwiderstehlich“. I changed a few things mostly because I wanted to have walnuts in there and less sugar.
The brownies were very good even though not as good as the one in the „Bakkerswinkel“. But I definitely took less chocolate and sugar – I think, that is mostly what makes the difference.
So, here is my recipe:
125g plain chocolate
100g (spelt) flour (I took type 630)
2 tbsp. cocoa
1/2 tsp. baking powder
75g walnuts, crushed into pieces
Heat butter and chocolate in a saucepan. Keep stirring until everything is melted and mixed together. Then let it cool down to room temperature.
Turn the oven on to fan 180°C and put some baking parchment in a shallow 20cm square tin.
Mix the eggs with the sugar in a large mixing bowl with an electric mixer on maximum speed. Whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take up to 8 minutes. Then carefully fold in the cooled down chocolate mixture. Sift in the flour, the cocoa, and the baking powder and add the crushed walnuts.
Pour the dough in the prepared tin and level it with a rubber spatula. Put it in the oven for 25 minutes. When you take it out of the oven let it cool down in the tin. Then cut it into pieces.