Chocolate Brownie

A brownie is perfect when it has a thin crust outside and stays moist, fudgy and soft within.

1. Melt the dark chocolate together with the butter over a water bath (the bowl should not touch the water), stirring constantly, then take it off the heat and let it cool a little.

2. Beat the eggs with the sugar into a pale, slightly frothy cream.

3. Pour in the lukewarm melted chocolate and stir it in.

4. Sift in the flour and a pinch of salt, then fold it in just until it is worked through – do NOT overmix, or it turns tough.

5. Smooth it into a baking-paper-lined tin and bake at 180 °C for a short time, about 20-25 minutes.

6. It is right when the edge has set but the middle is still soft – a toothpick should come out with slightly moist crumbs. Slice it once completely cooled.

Tip: Its texture depends on the baking time: the longer it bakes, the denser and less moist it becomes – it is better to take it out a little early.