First of all, I just happen to know that brownie was invented by American. However, this recipe is adapted from the recipe that given by a French Pastry Chef, Pierre Herme.
There are two kinds of brownie: fudgy and cakey. I'm not sure which one I prefer though. Mark adds another kind of brownie "chewy" as he likes it in between. The brownies I make are kind of chewy-cakey. Pierre uses more butter than chocolate in his recipe and his brownies look very moist in the center. Although I cut down the butter and add some hazelnut flour, they are still moist. I will try to experiment more next time. :)
- 70 g unsalted butter, room temperature
- 125 g sugar
- 70 g bittersweet chocolate, melted
- 2 eggs, room temperature
- 40 g all purpose flour
- 30 g hazelnut flour
- pinch of salt
- 30 g roasted hazelnuts, cut in half
1. Preheat the oven to 325 degrees F and spray the pan with baking spray.
2. Cream the butter with sugar until smooth.
3. Add melted chocolate, then eggs.
4. Add both flours, salt and nuts, beat until each ingredient is incorporated.
5. Bake for 22-25 minutes.
6. Unmold and cool at room temperature before cut into squares.