“Da quando all’asilo non volevo che mi lasciassi, a quando nei compiti volevo che mi aiutassi. Mi hai insegnato a stare in piedi e ad incassare i colpi. E se di me ora voglio renderti orgogliosa è perché so che per me hai rinunciato ad ogni cosa. Mai lascerò che qualcuno ci divida e se al mio fianco ti avrò, accetterò ogni sfida. Oh amor de mi vida, sei il mio angelo, fammi da guida.” Amor de mi vida, Sottotono
An italian song to show my love to my mum. This is not my kind of music but the lyric describes a deep connection between mother and son/daughter.
She loves chocolate, so I decided to bake for her an “indulgent dessert“: the perfect brownie.
This Brownie recipe does contain lots of chocolate, so it has a deep chocolate flavor with a wonderfully moist texture. Only for chocolate addicted like me or my mother 😉
And you, what will you bake for the mother’s day?
S’ perfect brownie
- 260 g butter
- 400 g chocolate 60%
- 2 g salt
- 4 eggs
- 160 g granulated white sugar
- 160 g light brown sugar
- 27 g unsweetened cocoa
- 80 g all-purpose flour
- 11 g baking powder
Melt the butter in a large saucepan. Remove it from heat, add the chopped chocolate and the salt (stirring with spatula). Next, whisk in the cocoa powder, flour and baking powder.
Beat the eggs and the sugar in a large bowl with an hand mixer (or you can use the electric mixer) on high speed until this mixture has tripled in volume, and looks like softly whipped cream. Add the batter in 2 times. Pour into the prepared pan (26 cm) with baking paper, smoothing the top with the spatula.
Bake at 180°C (356 F) for about 10 min, then, at 150 °C (302 F) for about 20 min. Remove from oven and let it cool on a wire rack. Serve the brownie at room temperature or chilled.
Tips: The quality of the chocolate and the butter you use will affect the taste of your brownie. So, buy the best you can afford!
Remember, #bakeforlife 😉