0 of 6 steps completed
-
1
Melt the Laica Chocolate Block
Chop the Laica 72% Extra Dark Chocolate Block with a knife and melt it in a bain-marie with the butter, cut into small pieces, stirring often and never letting it go above 50 °C. Leave to cool until lukewarm.
-
2
Whisk the eggs and sugar
Beat the eggs with the sugar and vanilla for 3-4 minutes, until the mixture is pale and fluffy: this is the step that creates the signature glossy, crackled top.
-
3
Fold in the chocolate
Pour the lukewarm melted chocolate in a thin stream over the whisked eggs, folding gently from the bottom up with a spatula so the mixture keeps its volume.
-
4
Fold in the dry ingredients
Sift the flour, cocoa powder and salt straight into the batter and combine with just a few strokes: overmixing would make the brownies chewy rather than fudgy.
-
5
Into the tin with the Chocolate Drops
Pour the batter into a 20 cm square tin lined with baking paper, level the surface and scatter over the Laica 72% Extra Dark Chocolate Drops: they hold their shape in the oven and create little pockets of chocolate.
-
6
Bake
Bake in a conventional (non-fan) oven at 175 °C for 22-25 minutes: a skewer inserted in the centre should come out with moist crumbs, not clean. Leave to cool completely in the tin before cutting into squares.
Tip from the lab
The Laica 72% Extra Dark Chocolate Block (Blocchetto) gives the brownies just the right structure: its low sugar content balances the batter and lets the character of the cocoa come through. For perfectly clean squares, chill the brownies in the fridge for 30 minutes and use a long knife, wiped clean between each cut.
The ingredient that makes the difference.
Drops, blocks and pastry bars: Laica chocolate made for your kitchen.
Discover the Kitchen Line