My quick brownies have very little butter and are low in sugar for a tasty and at the same time light result. For a gluten-free version (use gluten-free flour) and butter-free (use vegetable butter).
The original American recipe is much richer and you can find it here.
Other very quick chocolate desserts
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: Servings for a 20×20 cm square pan (or a 24 cm round pan)
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: All seasons
Bake in a preheated static oven at 350°F for 25-30 minutes.
- 2.5 oz dark chocolate 50% (or 70%)
- 1/4 cup peanut oil (or rice oil)
- 2 tbsp butter (soy butter for lactose intolerant)
- 3 eggs (small or two large)
- 1/2 cup brown sugar (or white)
- 3 tbsp all-purpose flour (or rice flour for gluten intolerant)
- 2.5 oz blanched almonds (or hazelnuts, walnuts, pine nuts, pistachios)
Tools
- Baking Pan square 20×20 cm
Quick Brownies
Chop the dark chocolate (2.5 oz), pour it into a suitable container along with the oil (1/4 cup) and butter (2 tbsp). Then melt it gently in a double boiler (or in the microwave on medium power in 1-minute increments), before it is completely melted, turn off the heat (or microwave) and melt the remaining pieces by stirring with a teaspoon.
In a bowl, beat with a fork the whole eggs (3 small eggs or 2 medium eggs) with the sugar (1/2 cup).
Add the cooled chocolate mixture and mix. Then add the sifted flour (3 tbsp) and blend the mixture well.
Line a square pan of about 20 cm with parchment paper (or grease and flour it), or use a rectangular one of 22×16 cm. Pour the batter inside and level it, then cover with roughly chopped almonds (or other nuts).
Bake in a preheated static oven at 350°F for 25-30 minutes. Before taking it out, do the classic toothpick test. Allow the quick brownies to cool completely before cutting them into squares and serving.
STORING Quick Brownies
To best preserve the brownies, make sure they are completely cooled. Cut them into portions and place them in an airtight container, separated by a layer of cling film to prevent sticking. If consumed within a few days, keep them at room temperature in a cool, dry place. For longer periods, store them in the refrigerator, sealing the container well. If you want to extend their preservation up to three months, freeze the portions wrapped in cling film and place them in a freezer bag. To restore softness, slightly warm them before serving.
