"I'm afraid I have some bad news for you. You'll have to wait until these brownies cool completely before slicing, otherwise they'll get all runny and won't hold their shape well. The best time to do this is...
Brownie recipe + 169 brownie variations
Brownie - this is the most popular dessert American cuisineThe sweet got its name from the word "brown", which translates as "brown".
Historical background
There are at least three legends about the dessert's creation, but only one is officially documented: the famous Bertha Palmer asked a pastry chef (at the Palmer House Hotel) to create an exquisite dessert for the ladies of the 1893 Chicago World's Fair. The requirements were as follows: the dessert should be no larger than a slice of cake, no smaller than a cookie, and resemble a pie.
Cooking secrets
The dessert recipe is very simple, however, you must follow the following rules:
- You should buy high-quality chocolate, whether dark or milk, but it shouldn't be a chocolate bar. However, if you still want to try making homemade brownies, choose a high-quality dark chocolate bar with at least 72% cocoa content.
- Observe the baking time. It's strictly forbidden to overcook brownies in the oven. Otherwise, the result will be disappointing and the chocolate aroma—the invariable sign of a perfect, properly baked brownie—will disappear. Follow not only the baking time specified in the recipe but also your sense of smell. As soon as the brownie begins to smell chocolate, check it with a toothpick. If the batter is still runny, bake for another 2-5 minutes. If any lumps remain, the dessert is ready.
Ingredients
The classic brownie recipe contains chocolate, walnuts, wheat flour, eggs, butter, granulated sugar, and cocoa powder.
The original recipe also includes an apricot glaze. Other nuts (almonds or pecans), fruit, chocolate chips, and berries can be added if desired.
A properly cooked brownie is flat, dense, has a dry crust, and is slightly moist inside, without frosting.
Varieties
There are four main types of brownies:
- Cakelike brownies - small chocolate cakes;
- Blondies Brownies - blondie cakes made with brown sugar without added chocolate; Recipe
- Fudgy brownies - pudding with dark chocolate; Recipe
- Chewy brownies – a dessert of dense consistency, inside which there is a viscous filling. Recipe
Innings
The dessert is baked in a large square pan. It can be served cold or warm, cut into squares. The flavor will vary depending on the dish. Brownies go well with ice cream.
Chocolate and cocoa brownie - a simple recipe
These brownies are a happy medium, and will appeal to both those who enjoy a richer flavor and those who prefer a lighter texture.
Time: 2 hours (including cooling time)Complexity: easily
Quantity: 16 cakes
Ingredients:
- 250 g butter, plus extra for greasing the foil
- 1.5 cups (190 g) premium flour
- 1/3 cup (40 g) cocoa powder
- 1/2 tsp (2.5 g) fine salt
- 130 gr. dark chocolate, break into pieces
- 1 tbsp. (190 gr.) granulated sugar
- 1 tbsp. (140 gr.) brown sugar
- 4 large eggs category CO (260 g), lightly beaten
Preparation:
- Preheat oven to 180°C. Line a 23 x 33 cm baking dish with foil, leaving an extra 5 cm of foil on at least two sides. Grease the foil with butter.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chocolate over medium heat, stirring frequently. Let cool slightly. Stir in all the sugar and eggs. Add the flour mixture and stir.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the cake comes out clean and comes out clean.
- Let the cake cool completely on a wire rack without removing it from the pan. Remove the cake by lifting it using the overhanging edges of the foil. Cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 3 days.
A simple recipe for "Cocoa Brownies"
Alton Brown's time-tested brownie recipe uses just a few simple ingredients and cocoa powder instead of chocolate, guaranteeing you a perfect result every time.
Total time: 2 hours (baking time 45 min.)Complexity: easily
Quantity: 16 cakes
Ingredients:
- Softened butter for greasing the pan
- Flour for dusting a greased pan
- 4 large eggs category CO (260 g)
- 1 tbsp. (190 gr.) granulated sugar
- 1 tbsp. (140 gr.) brown sugar
- 250 g melted butter
- 1 and 1/4 cups (140 g) sifted cocoa powder
- 2 tsp vanilla extract or 1 gram vanillin
- 1/2 cup (50 g) sifted premium flour
- 1/2 tsp (2 g) coarse rock salt
Preparation:
- Preheat oven to 150C. Grease and flour a 20x20cm square pan.
- In a mixer with the whisk attachment, beat the eggs on medium speed until foamy, then light yellow. Add both types of sugar. Add the remaining ingredients and mix well.
- Pour the batter into a greased and floured 20x20 cm square pan and bake for 45 minutes. Check for doneness with a toothpick: if inserted into the center, it should come out clean.
- When the sponge cake is ready, place it on a wire rack to cool. Cut into pieces when it's almost completely cool.
Brownies from the chefs:
- Cocoa Brownies by Alton Brown
- Brownies with Ice Cream by Giada De Laurentiis
- Decadent Brownies with Marshmallow Frosting by Paula Deen
- Peanut Caramel Swirl Brownies from Bobby Flay
- Chocolate Brownie Cake with Cream by Emeril Lagasse
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