Dear all,

It’s the time of the year that I enjoy baking the most. It keeps your house warm and the smell of freshly baked cookies or bread works amazingly well with the Christmas atmosphere (there is not a lot of Christmas atmosphere this year though, so we’ll have to do our best to create it ourselves).

These days it was the smell of fudgy brownies that was lingering in our living room. You’ll find my version of the fudgy brownie recipe below and here I’ll link the original recipe in case you want it to have a sweeter flavour and be less heavy in chocolate, or if you have a nut allergy: https://sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/

Ingredients:
175 grams of butter
113 grams of dark chocolate (roughly chopped up)
200 grams of raw sugar
3 large eggs (room temperature)
2 tsps of vanilla powder / vanilla extract
85 grams of cocoa powder
125 grams of flour
1 tsp of salt
Optional: a handful of peeled and crushed hazelnuts (soak the peeled nuts for at least half an hour before crushing them and adding them to your batter)

Preparation:
1.Preheat your oven to 177 degrees C. Grease a baking tray (one that is not too high). Set this aside.
2.Chop the butter in rough chunks and put it in a pot on a low fire. Add half of the dark chocolate and let it melt slowly together. Stir the mixture regularly. It can be wise to lift it a little bit while stirring and then put it back on the stove.
3.Add the sugar and whisk it through until it has pretty much dissolved. Then add the eggs and whisk them as well. Turn off the fire underneath the pot.
4.Put the cocoa powder, the flour, the salt, the vanilla powder and the rest of the chocolate in a bowl and then add the butter and chocolate mixture. Mix it with a spoon or a fork. Add the hazelnuts if you like and mix them with the thick batter. Don’t worry about the batter being very thick, that is normal.
5.Spread the batter as evenly as possible in the baking tray and put it in the oven for 30 minutes. Check if the brownies are ready by using a toothpick. Insert it in the cake. When there are crumbs still sticking to the toothpick without it being too wet, it’s perfect. You also don’t want it to be too dry, because it’s supposed to be fudgy.

Enjoy your brownies, they are ready to be eaten!

From Italy with love,

Merel