Welcome to the wonderful world of baking, where eggs play a magical role in transforming simple ingredients into delectable treats! As Maxine embarks on her second day at Junior Chef’s College, she’ll discover the incredible versatility of eggs in cooking, particularly in these rich, fudgy brownies.
Eggs are culinary chameleons, serving multiple crucial functions in baking. In this brownie recipe, they act as a binding agent, emulsifier, and structure builder . When whisked with sugar, eggs create a pale, slightly thickened mixture that provides lift, richness, and a tender crumb to the brownies.
When it comes to baking, the method of combining ingredients can dramatically alter the texture and quality of the final product. Different mixing techniques create unique chemical interactions that impact the structure, moisture, and overall character of baked goods.
From the careful melting of chocolate and butter to the gentle folding of dry ingredients, this recipe will teach Maxine the art of creating a classic dessert that highlights the extraordinary magic of eggs in baking.
Classic Brownies 🍫
Equipment
- 1 square cake tin (20cm)
Ingredients
- 185 g unsalted butter
- 185 g dark chocolate chopped
- 3 eggs
- 225 g granulated sugar
- 50 g brown sugar
- 85 g all-purpose flour
- 40 g cocoa powder
- ¼ tsp salt
Instructions
- Preheat oven to 170°C (340°F). Grease and line a small baking tin.
- Melt butter & chocolate: In a heatproof bowl, melt butter and chocolate over a double boiler or microwave in 20-second bursts.
- Whisk eggs & sugar: In a separate bowl, whisk eggs, granulated sugar, and brown sugar until pale and slightly thickened.
- Combine: Stir the melted and slightly cooled chocolate mixture into the eggs.
- Add dry ingredients: Sift in flour, cocoa powder, and salt. Fold gently.
- Bake: Pour into the prepared tin and bake for 35-40 minutes, until just set.
- Cool & serve: Let brownies cool before cutting.