Why is dark chocolate good for mental health? Why does MySahana have recipes on the website?
1½ sticks/ 200 grams unsalted butter, cut into small pieces, softened
6 ounces/ 160 grams dark chocolate (60 to 70%), broken up
1.5 ounces/ 40 grams chopped walnuts or almonds (optional)
2 ounces/ 52 grams all-purpose flour, sifted ¾ teaspoon baking powder
3 large eggs, lightly beaten
10 ounces/ 288 grams granulated sugar
2 ounces/ 64 grams cocoa powder
Preheat the oven to 350 F/ 180 C and grease the cake pan. Melt the butter and chocolate in a large bowl over a pot of simmering water and mix until smooth. Take the mixture off the heat and add the nuts, if you’re using, stir.
In another bowl, mix the flour, cocoa powder, baking powder and sugar. Add this to the chocolate and nut mixture and stir well until the flour is fully incorporated. You should have a very thick paste at this stage. Add in the beaten eggs and mix until you get a silky consistency.
Pour the mix into the pan and bake for about 25 to 30 minutes. This brownie is best left a little undercooked and moist in the center, but slightly springy on the top. Cool in the tray and cut into chunky squares. If you’re preparing this for a party or a food festival, lining the tray with parchment paper before adding the mix will make it easier to remove the brownie from the pan and serve it in nice, even squares. Otherwise, do what I do and scoop straight from the pan, crumbs and all.
Serve hot or cold on its own, with crème fraîche mixed with orange zest, or a scoop of frozen yogurt or vanilla ice-cream.