Brownie with chocolate icing

Votes: 6

Time: 2 hours 40 minutes
Complexity: easily
Quantity: 24 brownies

Brownies with chocolate icing - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brownie:

1.5 cups premium flour
1.5 tsp baking powder
1/4 teaspoon fine salt
300 g finely chopped semi-dark chocolate
50 g finely chopped dark chocolate
110 g butter, plus extra for greasing the paper
2 tbsp. sugar
4 large eggs
1 teaspoon vanilla extract

Glaze:

170 g finely chopped semi-dark chocolate
1/2 cup heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dark chocolate, premium flour, eggs, cream, vanilla extract

Cooking the dish according to the recipe:

Place a rack in the middle of the oven and preheat to 180°C (350°F). Line a 22 x 33 cm baking pan with parchment paper or baking paper, making sure the edges of the paper meet the edges of the pan. Lightly grease the paper with oil.
In a medium bowl, combine flour, baking powder and salt.

Combine the two types of brownie chocolate and butter in a heatproof medium bowl. Add enough water to cover the bottom of the medium saucepan by a few inches and bring to a simmer over low heat. Turn off the heat. Place the bowl over the hot water to slowly melt the chocolate. Stir until smooth.

In a large bowl, whisk together the sugar, eggs, and vanilla. Pour the chocolate mixture into the egg mixture and stir until smooth. Add the dry ingredients and mix thoroughly. Don't overwork the dough. Transfer the dough to the prepared baking sheet.
Bake for about 25-30 minutes, until a toothpick inserted into the center comes out with wet crumbs. Cool the brownies on a wire rack in the pan.

To make the glazePlace the chopped semi-dark chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan and pour it into the bowl with the chocolate. Let it sit for 5 minutes, then stir until the chocolate has melted. Spread the glaze evenly over the brownies and let them sit at room temperature.

Lift the edges of the paper to remove the cake from the pan. Cut the brownies into 24 squares. Serve.

Recipe brownie cakes with glaze.