Luxury Brownies Recipes

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

Steps:

• Note: If you can't find almond butter, or prefer not to use it, just up the butter amount to 200 grams (1 cup minus 2 tablespoons) total.
• Yields 20 to 24 servings.
• Preheat the oven to 180° C (360° F) and line a square 20x20cm (8-by-8-inch) baking pan with parchment paper.
• Melt the butter and chocolate together in a double boiler (or just a heatproof bowl set over a pan of simmering water; make sure the bottom of the bowl does not touch the water), stirring regularly to ensure even melting. Set aside to cool for a few minutes.
• In the meantime, sift together the flour, cocoa powder, and salt.
• Whisk the almond butter and sugar into the chocolate mixture. Add the eggs in one by one, whisking well after each addition. Incorporate the flour mixture, working gently with a spatula, until no trace of flour remains; do not overwork the dough. Save a handful of nuts for decoration, and fold the rest (7 ounces or 1 1/2 cups) into the batter.
• Pour into the prepared pan, level the surface, and sprinkle with the nuts you've set aside.
• Bake for 25 to 30 minutes, until the sides and top are dry to the touch and cracked in places. Let cool completely before cutting, and ideally, leave to rest at room temp, covered with foil, for a few hours or overnight before serving.