Ingredients
Brownies
- 200 g dark chocolate
- 150 g butter
- 150 g sugar
- 3 eggs
- 80 g flour
- 1 pinch of salt
- 1 tsp vanilla (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease a Remy Olivier Diamond square pan or line it with parchment paper.
- Melt the chocolate and butter together in a Remy Olivier Total Clad Saucepan over low heat, stirring occasionally to get a smooth mixture. You can also melt them in the microwave in 30-second intervals, stirring between each interval.
- Add the sugar to the melted chocolate-butter mixture and mix well.
- Incorporate the eggs one at a time, beating well between each addition. Add the vanilla.
- Add the flour and salt and mix just enough to incorporate the flour, without overworking the dough. This will keep the brownies soft and moist.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 20 to 25 minutes. The brownie should be cooked on the edges but still slightly gooey in the center. A toothpick inserted into the center should come out with a few moist crumbs.
- Let it cool in the pan. Using a round cookie cutter, cut the brownie.