Classic brownie with chocolate and cocoa

Ingredients:

• 250 g butter, plus extra for greasing the foil
• 1.5 cups (190 g) premium flour
• 1/3 cup (40 g) cocoa powder
• 1/2 tsp (2.5 g) fine salt
• 130 g bittersweet chocolate, broken into pieces
• 2 cups (380 g) granulated sugar (if you prefer less sweet brownies, substitute brown sugar for the granulated sugar, or use 1 cup granulated sugar and 1 cup brown sugar)
• 4 large eggs category CO (260 g), lightly beaten

Preparation:

1. Preheat oven to 180°C. Line a 23 x 33 cm baking dish with foil, leaving an extra 5 cm of foil on at least two sides. Grease the foil with butter.
2. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the cake comes out clean and comes out clean.
3. In a medium bowl, whisk together the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chocolate over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture and stir.
4. Let the cake cool completely on a wire rack without removing it from the pan. Remove the cake by lifting it using the overhanging edges of the foil. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
   
   Cake recipe Traditional brownie.