I love how these brownies strike the perfect balance between a light, fluffy texture and a decadent, molten chocolate topping. By combining whipped eggs and two kinds of chocolate intensity, I get a beautiful, bakery-style dessert at home—no mixer required if you’re patient!
Why you‘ll love this recipe
- You get a melt-in-your-mouth chocolate center and a soft, cakey edge
- The recipe uses simple ingredients and doesn’t need fancy tools
- It’s perfect for gifting, dessert tables, or just a cozy night in
- The topping can be adjusted to your preferred level of gooeyness
- That shiny, crackly top? It’s built in!
Ingredients
For the brownie base:
- 3 eggs
- 50 g granulated sugar
- 60 g cake flour (low-gluten)
- 30 g cocoa powder
- 25 g unsalted butter
For the topping:
- 100 g dark chocolate (60%–70% cocoa; adjust to taste)
Instructions
- Prepare your tools
Preheat the oven to 170°C (340°F). Line your baking mold with parchment paper.
Cut 25 g unsalted butter into small pieces and melt it in a heat-safe bowl using a double boiler or in the microwave (15–30 seconds at a time), stirring until fully liquid. Set aside.
- Make the batter
In a mixing bowl, crack in the 3 eggs and add 50 g granulated sugar.
Use an electric mixer (or hand whisk) to beat on low speed until the sugar dissolves. Increase to medium-high speed and whip until the mixture becomes pale, thick, and fluffy. You should see ribbons that briefly hold their shape when the batter falls.
Mix 60 g cake flour with 30 g cocoa powder, and sift into the egg mixture.
Fold gently with a spatula using an under-and-over motion. Mix until smooth with no visible dry flour, but don’t overmix—this keeps your batter light.
Pour in the melted butter and fold until fully combined. The batter is now ready.
- Bake the brownie base
Pour the batter into the prepared mold, filling each mold about 70–80% full.
Bake in the middle rack at 170°C (340°F) for 20 minutes. The surface will puff up and form slight cracks—this is a good sign.
- Add the chocolate topping
After 20 minutes, remove the brownies from the oven.
Place dark chocolate over the brownie.
Return to the oven, reduce the temperature to 100°C (212°F), and bake for an additional 5 minutes. Watch closely—just melt the chocolate, don’t overbake.
- Cool and serve
Remove from the oven. Lift the brownies out using the parchment paper and carefully peel it off. Serve warm or let cool to room temperature.
Frequently Asked Questions
Can I use regular flour instead of cake flour?
Cake flour gives a lighter texture. You can use all-purpose flour, but the brownies may be slightly denser.
What if I don‘t have an electric mixer?
You can beat the eggs and sugar by hand with a whisk—it just takes more time and elbow grease to reach the ribbon stage.
Can I use milk chocolate or white chocolate for the topping?
Yes, but they are sweeter. For a rich flavor, I recommend dark chocolate with 60%–70% cocoa content.
How do I know when the brownies are done?
The surface should rise, form slight cracks, and the edges should look set. After adding the topping, the chocolate should be glossy and melty but not burnt.
Melt-in-Your-Mouth Double Chocolate Brownies
Ingredients
For the brownie base:
- 3 eggs
- 50 g granulated sugar
- 60 g cake flour low-gluten
- 30 g cocoa powder
- 25 g unsalted butter
For the topping:
- 100 g dark chocolate 60%–70% cocoa; adjust to taste
Instructions
Prepare your tools
- Preheat the oven to 170°C (340°F). Line your baking mold with parchment paper.
- Cut 25 g unsalted butter into small pieces and melt it in a heat-safe bowl using a double boiler or in the microwave (15–30 seconds at a time), stirring until fully liquid. Set aside.
Make the batter
- In a mixing bowl, crack in the 3 eggs and add 50 g granulated sugar.
- Use an electric mixer (or hand whisk) to beat on low speed until the sugar dissolves. Increase to medium-high speed and whip until the mixture becomes pale, thick, and fluffy. You should see ribbons that briefly hold their shape when the batter falls.
- Mix 60 g cake flour with 30 g cocoa powder, and sift into the egg mixture.
- Fold gently with a spatula using an under-and-over motion. Mix until smooth with no visible dry flour, but don't overmix—this keeps your batter light.
- Pour in the melted butter and fold until fully combined. The batter is now ready.
Bake the brownie base
- Pour the batter into the prepared mold, filling each mold about 70–80% full.
- Bake in the middle rack at 170°C (340°F) for 20 minutes. The surface will puff up and form slight cracks—this is a good sign.
Add the chocolate topping
- After 20 minutes, remove the brownies from the oven.
- Place dark chocolate over the brownie.
- Return to the oven, reduce the temperature to 100°C (212°F), and bake for an additional 5 minutes. Watch closely—just melt the chocolate, don't overbake.
Cool and serve
- Remove from the oven. Lift the brownies out using the parchment paper and carefully peel it off. Serve warm or let cool to room temperature.
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