Description
This brownie recipe uses very little flour and cocoa, and opts to use more chocolate (I appear to be on chocolate binge—unapologetically, of course), creating a taste that is ineluctably rich and full. The peanut butter drizzle was an added touch and way to perfectly top these brownies off.
Ingredients
- 64 grams Cocoa
- 64 grams Flour
- 257 grams Sugar
- 171 grams Eggs
- 192 grams Butter
- 192 grams Chocolate
- 10 grams Peanut Butter, Melted
Preparation
Preheat oven to 180ºC (355ºF).
Sift cocoa and flour and set aside.
Mix sugar and eggs until the mixture is thick and creamy-looking.
Melt butter a bit, then add chocolate. When both are melted, add the mixture to the eggs.
Add the dry ingredients. Blend well. Pour into a decent-sized square dish and drizzle melted peanut butter (heat in the microwave) over the top before putting it into the oven. Bake 15 minutes.
Allow to cool and then cut.
