Chocolate Brownie

Votes: 4

Time: 45 min.
Complexity: easily
Quantity: 12 cakes

The Fudge Brownie recipe features chocolate fudge, making the brownie more like a moist pudding. This chocolate sponge cake may contain salted nuts, but the brownie remains soft in the center and captivates with its rich flavor and dense crust. Although invented in the United States over a century ago, the brownie was originally conceived as a dessert equal in quality to cake, but one that could be placed in a lunchbox and eaten with your hands. The brownie revolutionized the idea that dessert could be a casual meal, which is why it remains popular to this day. Fudge brownies are best enjoyed warm with a scoop of ice cream.

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

150 g dark chocolate, chopped
1 and 1/4 cups butter, cut into pieces
1 cup granulated sugar
3/4 cup brown sugar
3 large eggs at room temperature
2 tsp vanilla extract
1 cup premium flour
1/4 cup cocoa powder, sifted

Salted Roasted Pecans

1 tbsp (15 g) butter
1 tbsp. pecan halves
0.5 tsp sea salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, dark chocolate, cocoa, brown sugar, sea salt flakes, pecans, vanilla extract, eggs

Cooking the dish according to the recipe:

Preheat oven to 170°C. Grease a 12-pan brownie pan or a 20x20cm square pan.
Toast the pecans.

Melt the butter in a saucepan over medium heat, add the nuts and salt. Cook, stirring, for about 8 minutes, until fragrant. Remove the saucepan from the stove and let the nuts cool while you prepare the brownies.

In a small saucepan, melt the chocolate and butter over medium heat. Remove the saucepan from the heat and whisk in the sugar, then whisk in the eggs and vanilla, one at a time. Add the flour and cocoa powder and mix well.
Count out 12 pecan halves. Coarsely chop the remaining halves and stir them into the batter. Divide the batter into small pans or one large pan and top each brownie square with a pecan half.
Bake for 20 minutes, until the brownies are opaque. If using a larger pan, increase the baking time by 5 minutes. Cool the brownies in the pan for an hour, then remove them (and slice them if using a larger pan). Brownies can be stored in an airtight container for up to 5 days. They taste even better after a day..

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Desserts / Cakes / Brownie / American cuisine

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