Recipes
Fudgy Brownies with Semisweet 54% Chocolate
You know a real brownie by two things: a thin, glossy crust on top and a dense, fudgy centre that melts on the tongue. The secret is in the chocolate — which is exactly why we reach for Semisweet 54%. This cocoa level delivers a deep, intense flavour without too much bitterness, and the callet form melts smoothly and evenly.
The recipe below is a classic American fudge brownie — no fuss, just precise ratios that work every time. ADIKAM Polish semisweet chocolate, made with cocoa butter and free from palm oil, guarantees a clean chocolate flavour.
Ingredients
- 200 g Semisweet 54% chocolate (callets)
- 180 g butter
- 3 eggs (size L), at room temperature
- 200 g sugar
- 80 g brown sugar (cane)
- 120 g plain flour
- 30 g natural cocoa
- 1 tsp vanilla extract
- a pinch of salt
- optional: 80 g walnuts, roughly chopped
Method
- Heat the oven to 175°C (conventional). Line a 20×20 cm tin with baking paper, letting it overhang the edges — you'll lift the whole cake out easily.
- Melt the butter in a saucepan over low heat. Take it off the heat, tip in the 200 g of semisweet callets and leave for a minute, then stir until the mixture is smooth and glossy. Set aside to cool.
- In a bowl, beat the eggs with both sugars for 3–4 minutes, until the mixture pales, thickens and triples in volume. This stage is what gives you that signature glossy crust.
- Pour in the lukewarm chocolate mixture and the vanilla, and fold together gently with a spatula.
- Sift in the flour, cocoa and salt. Add to the mixture and stir only until combined — no longer, so the brownies stay fudgy. Finally, fold in the walnuts.
- Transfer the batter to the tin and level the top. Bake for 25–28 minutes. A skewer inserted into the centre should come out with moist crumbs, not wet batter.
- Leave to cool completely in the tin (ideally at least an hour), then lift out and cut into 16 pieces with a sharp knife.
Tip
Brownies taste best the next day, once the structure has settled. For an even fudgier result, chill the baked cake in the fridge for 2 hours and serve lightly chilled. Always cut with a knife dipped in hot water and wiped dry — the pieces will be neat and clean.
