Brazilian recipe
Classic Fudgy Brazilian Brownies
A classic, dense, and rich brownie recipe, crafted with dark chocolate and walnuts for a truly irresistible texture.
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Ingredients
2 bars of dark chocolate (at least 70% cocoa)
1 cup butter, softened at room temperature
1 cup granulated white sugar
1/2 teaspoon vanilla essence
2 large eggs
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, roughly chopped
1 cup butter, softened at room temperature
1 cup granulated white sugar
1/2 teaspoon vanilla essence
2 large eggs
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, roughly chopped
Where to find ingredients
You can find all these ingredients at major local supermarkets like Carrefour or Naivas. Look for dark chocolate bars in the baking aisle—avoid confectionery coatings. Walnuts and high-quality butter are readily available in the pantry or baking sections of most well-stocked grocery stores in urban centers.
Preparation method
- Melt the chocolate in a bain-marie or using short bursts in the microwave, then set aside to cool slightly
- In a medium bowl, whisk together the flour, baking powder, salt, and chopped walnuts, then set aside
- In a separate large bowl, cream the butter and vanilla essence until the mixture is pale and smooth
- Add the sugar to the creamed butter and continue beating until light and fluffy
- Add the eggs one at a time, beating well after each addition until fully incorporated
- Fold in the melted chocolate until well combined with the wet mixture
- Gently fold in the dry ingredients, being careful not to overmix
- Pour the batter into a pre-greased and lightly floured baking tin
- Bake in a preheated medium-temperature oven until the edges are set but the center remains slightly fudgy
- While still warm, carefully slice the brownie into neat little squares
- Allow the brownies to cool completely in the tin before serving
Observations
This recipe yields traditional, decadent brownies that strike the perfect balance between sweet sugar and deep, intense chocolate. The secret to achieving that signature fudgy consistency is to thoroughly cream the butter with the initial ingredients before folding in the rest.
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