There are a lot of elements that contribute in the success of a recipe, especially when it comes to patisserie: you have to achieve the right texture, the right shape and the right baking. In all of these, you have a as an ally a “secret hero of the kitchen” who is no else than… the baking pan you use!
For this reason, today I pay attention in the spring cake mould tin I use when I prepare brownies or cakes. The one I use is made by PAL, it is plated and it has a superior thermal conductivity. It helps me in always achieving even baking, thanks to its ideal thickness. It is suitable both for air and top/bottom ovens and, finally, it is easy to clean in a dishwasher.
- 225 g chocolate
- 170 g butter, melted
- 250 g sugar
- 2 eggs
- 100 g all-purpose flour
- 30 g cocoa powder
- 150 gr cookies (of your favourite type)
- Preheat the oven to 180°C.
- Chop the chocolate into chunks.
- Melt half of the chocolate on double boiler, saving the other half for later.
- In a large bowl, mix the butter and sugar, then beat in the eggs for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
- Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks and cookies, then transfer the batter to the prepared PAL spring cake mould tin.
- Bake for 18-20 minutes, depending on how fudgy you like your brownies, then cool completely.