Useful pictures: "Ever best brownies"

I don't like brownies except for this one, seriously

While making this cake according to a recipe in one book, I have found a serious mistake: butter was mentioned in the ingredient list, but forgotten in the instructions. So this is my variation of the original recipe, with somewhat more detailed instructions and extensions:)

And well, this is not the easiest recipe, but the result is worth the try :)

One portion will give ~20 pieces

You will need:

250 g dark chocolate (70%) in small pieces. It's better to take cooking or fondue chocolate

150 g unsalted butter cut in cubes, room temperature

175 g sugar

3 eggs, room temperature

60 g flour
1/2 teaspoon baking powder
150 g milk chocolate, chopped in pieces
Decoration: cocoa powder, mint leaves, whipped cream, raspberry, jam...
Baking form about 20x24 cm. If you take a bigger form, the cake will be thin and you'll need to reduce the baking time accordingly. Two thin or thick brownies will taste differently.

Lets start! 
Preheat the oven until 180°.
Put the dark chocolate bits and butter together in a metal or glass bowl (~2-3 liters). Put this bowl in almost cooking water. Water should NOT come inside the bowl and don't allow it to cook. Let the chocolate and butter melt together, mix it a bit with a spoon so that the warm mixture from the bottom comes to the top. The mixture has to be without any hard pieces and have even dark brown color :)

Melting together chocolate and butter

Take the chocolate mixture from the water and cool it a bit. It has to be slightly warm.
While we wait for chocolate, lets make the cake form ready: put baking paper in the form to cover both bottom and the sides (you will take out the brownie cake with help of it).
When the chocolate is almost ready, start with the eggs. Take another bowl and whip the eggs first, then start whipping the sugar in. Continue whipping until the big bubbles start to come up. Egg/sugar mixture has to be very airy. It is a good idea to use a mixer.
Pour the egg/sugar mix over the chocolate in small portions and mix it carefully with a a silicone spatula into the chocolate. You should move the spatula from the bottom to the top along the sides of the bowl. Use a table spoon if you don't have silicon spatula.

Add eggs into chocolate mass

The resulting mixture should be lighter then before, airy as souffle and of even color.
Sift flour and backing powder over the chocolate-egg mix, add pieces of the milk chocolate as well. Mix it in the mass carefully with silicone spatula from the bottom to the top along the sides of the bowl.
Pour the dough in the form so that it is about same thick everywhere. You can add some hazelnuts (I do it and it tastes good!!). Press them one by one into the dough, and keep some distance between them. Don't put too many nuts, or the dough won't be able to grow.
Put the form with the cake in the middle of the oven. You'll need to bake it for about 40 minutes, but the time can vary. I recommend to check after ~30 min, if not ready - leave it for 5-15 minutes more. To check if it is ready, use a toothpick. If it is dry or just in milk chocolate - the cake is ready. Take it out from the oven and cool it in the form first.
To serve the cake, cut it into square pieces ~3-4 cm. Sift some cocoa or sugar powder on the top.

Just a piece of delicious brownie 

You may use whipped cream and mint for decoration

I also tried it with meshed frozen berries (blueberry and raspberry)

Book: "Perfekt sjokolade" fra Spektrum forlag