Put a bowl on a scale and weigh the ● ingredients in succession. Microwave briefly to melt the chocolate and butter, and mix well to combine.
Beat the egg well and add to the Step 1 bowl. Mix.
Sift in the cake flour and baking powder, and fold them into the mixture.
Pour the batter into the poundcake tin. Bake in a preheated 180°C oven for about 35 minutes. Let it cool down a bit, then wrap in plastic and chill in the refrigerator before eating.
If you bake the batter in a square baking pan or in madeleine molds, the brownies will be light and moist with these settings. I baked the batter in a poundcake tin this time and it took 35 minutes.
The brownies are crispy and delicious when just cooled down a bit. If you chill it in the refrigerator for more than half a day, the brownies will become moist yet light and delicious in a different way.
Story Behind this Recipe
This is a modification of Recipe ID: 736418, a recipe I've made countless times.
Serve with whipped cream or ice cream. I used reduced-sugar cocoa powder this time, but even if you use regular sweetened cocoa powder, you'll probably need an additional 10 g or so of sugar. If you use unsweetened cocoa powder, you probably need to reduce the amount and add more sugar.