Decadent Belgian Chocolate Brownie

Brownies have been taking center stage at our house while I have been in pursuit of the very best brownie recipe. Belgian chocolate has the reputation for being the best in the world, so I was in pursuit of a recipe using the best chocolate available. This recipe is rich without being overpoweringly so and a good balance of sweet, creamy chocolate in a dense brownie.

Belgian chocolate has a rich history dating back to the 1500s, when it was introduced during Spanish occupation. Initially enjoyed as a luxury hot chocolate by the nobility, it eventually became more accessible. The 19th century marked the rise of Belgium’s chocolate industry, with the establishment of renowned chocolatiers like Neuhaus (1857) and Côte d’Or (1883). Like many European nations, Belgium was engaged in colonialism, which gave the country access to cocoa from the Belgian Congo, which further fueled coco and chocolate production and export growth.

For this recipe, I used Callebaut 811 dark chocolate, which come as callets that melt very easily. Belgian chocolate is not widely available in stores and despite my efforts to find any  Belgian chocolate in a retail setting, I have been only able to purchase it online.

These decadent brownies come together in just a few steps.

The process uses a few tools not every kitchen has. These tools were widely kept by our mothers and grandmothers but have disappeared from kitchens today.

Equipment:

811 Callebaut Belgian Chocolate

Double boiler

Sifter

Brownie pan

Pop up Parchment paper

Using a double boiler, melt butter and chocolate. You could also use a heatproof bowl over a pan with hot water. Remove from heat and cool.

Sift flour and cocoa powder.

In a mixing bowl and using a whisk, whip eggs until light and pale yellow and add sugar.  Fold in chocolate mixture, followed by sifted flour mixture. Pour into a parchment lined pan, sprayed with cooking spray.