Chocolate Brownie

Chocolate Brownie

Chocolate brownies are considered to be the property of American cuisine, but these cakes are popular in different countries, as sweets that adore the taste and aroma of chocolate are everywhere. Dessert is a viscous cake made of slightly under-baked chocolate sponge cake. There are several versions of the origin of brownies, but almost all of them are reduced to the mistakes of pastry chefs who did not finish the cake or forgot to add any ingredient to the dough (according to the most common hypothesis, baking powder). In any case, the treat was loved by many, and skillful housewives learned how to make chocolate brownies at home.

Cooking Features

Cooking brownies at home is as easy as a biscuit dough cake. The result will meet the expectations, if several points are taken into account when preparing cakes.

  • Correct brownies are flat, stringy, but not hard. To make them the way they should be, flour must be sieved before use. This will allow to saturate it with oxygen and at the same time clean it from small litter, insect larvae.
  • Eggs intended for making dough are removed from the refrigerator 1, 5 hours before the start of the cooking process so that they can warm to room temperature.
  • Beat the ingredients that make up the dough only with a whisk, so that the dough has a silky texture. If you use a mixer for whipping, it may become too dense.
  • The classic chocolate brownie recipe does not provide for adding any baking powder to the dough, but some recipes do include this component, which allows you to cook a bit more curvy and tender brownies than traditional ones.
  • Brownies are baked in an oven preheated to 180-200 degrees for only 20-25 minutes. The readiness of the dessert is checked with a wooden skewer: if the dough is baked on top, but the toothpick dipped in it remains wet, the biscuit can be removed. If you overdo the brownie in the oven, it will resemble a dried biscuit.
  • Before cutting the brownies, they cool it, removing it in the refrigerator for 3 hours, otherwise the wet middle of the dough will stick to the knife, and you will not be able to make neat pieces. Traditionally, cakes are made square.
  • Often brownies are coated with apricot or chocolate icing, ganache, but this is not mandatory.
  • It is believed that with such additions as nuts, berries, dried fruits, cottage cheese, toffee, the dessert turns out to be even more delicious.

You can serve chocolate brownies cold or warm. If you intend to serve warm cakes, you still need to cool and chop them first, and then heat them in the microwave.

Classic Chocolate Brownie Recipe

Composition:

  • dark chocolate - 0, 2 kg;
  • butter - 120 g;
  • chicken egg - 3 pcs .;
  • sugar - 100 g;
  • wheat flour - 130 g;
  • salt - a pinch.

Method of preparation:

  • Break the chocolate into slices, cut butter into small cubes.
  • Put the butter and chocolate in a small bowl, put it in a water bath.
  • Heat the ingredients until they are melted. When the products begin to thaw, proceed to mixing them, so that the mixture is homogeneous.
  • Remove the chocolate mass from the water bath, let it cool slightly.
  • In a clean bowl, break the eggs, add a pinch of salt to them. Whisk with a whisk to make the egg mass look uniform.
  • Add sugar, rub the composition using a whisk.
  • Beating the egg mixture with a whisk, add chocolate mass into it.
  • Sift flour. Add it to the dough, mix well. The dough should be smooth, without flour lumps.
  • Grease the baking dish with butter, pour the dough into it.
  • Heat oven to 180 degrees.
  • Put the chocolate dough into the oven. Bake 25 minutes.
  • Remove the mold from the oven, let the cake cool at room temperature, then remove it from the mold by placing it on a plate, and place it in the refrigerator.
  • After 3 hours, remove the form from the refrigerator, cut the biscuit into square pieces and serve to the table.

For brownies to have a classic square shape, it is also best to use a square shape for the dough.

Chocolate Brownie with Walnuts

Composition:

  • bitter chocolate - 100 g;
  • butter - 100 g;
  • chicken egg - 3 pcs .;
  • wheat flour - 30 g;
  • sugar - 80 g;
  • walnuts - 80 g;
  • salt - a pinch;
  • rum - 5 ml.

Method of preparation:

  • Spread the kernels of walnuts on a board and roll them over with a rolling pin so that they will crumble. Grind nuts to the state of flour is not worth it - they should be visible in the finished cakes.
  • Put the nuts in a dry frying pan and warm them a little, stirring with a spatula.
  • Put it on the plate.
  • Break eggs into a bowl, add sugar and salt to them, mix with a whisk until a homogeneous consistency is obtained.
  • Introduce flour, whisk until soft.
  • Place the pieces of butter and chocolate in a separate container, put it in a water bath. Melt foods by mixing. Add rum and mix again.
  • Remove the chocolate mass from the heat and mix the nuts into it, trying to distribute them as evenly as possible.
  • Allow the chocolate-nut mixture to cool slightly, then pour it into the dough in parts.
  • Lubricate the rectangular baking dish with butter, pour the dough into it.
  • Place the dough form in a preheated 180 degree oven for 20-25 minutes.

After baking, do not leave the cake in the oven. Cool it at room temperature first, then refrigerate. After that, the workpiece can be cut into slices and served to the table.

Cherry Brownie

Composition:

  • butter - 100 g;
  • dark chocolate - 100 g;
  • chicken egg - 3 pcs .;
  • wheat flour - 60 g;
  • sugar - 150 g;
  • cherry (peeled) - 0, 25 kg;
  • cocoa powder - 50 g;
  • baking powder for dough - 5 g;
  • vanilla sugar - 10 g;
  • salt - 2 g;
  • starch - 60 g.

Method of preparation:

  • Wash the cherries, let it dry, mix with the starch. This will protect the dough from soaking with cherry juice.
  • Heat butter and chocolate in a water bath until they melt completely.
  • Remove from water bath.
  • Mix flour with cocoa powder and baking powder.
  • Beat egg with sugar (regular and vanilla), salt.
  • In the egg mixture, enter the flour, stir until a homogeneous composition.
  • Mix the chocolate mixture in small portions.
  • Add the cherry, stir the dough with a spatula. Try to distribute the berries evenly in it.
  • Put the dough in a greased form.
  • Send the form to an oven heated to 180 degrees. Bake the dessert for 25 minutes.

When cool, chop and garnish with a cocktail cherry. Chocolate brownies with cherry filling are often coated with icing made from heavy cream and melted chocolate (they can be taken in equal amounts).

Brownie with curd

Composition:

  • dark chocolate - 150 g;
  • butter - 150 g;
  • chicken egg - 5 pcs., Including 3 pcs. for the test, 3 pcs. For filling;
  • sugar - 0, 25 kg, including 180 g for the dough, 70 g for the curd filler;
  • flour - 100 g;
  • cocoa powder - 60 g;
  • baking powder for dough - 5 g;
  • vanillin - 1 g;
  • cottage cheese - 150 g;
  • salt - a pinch;
  • ginger powder, cinnamon - to taste.

Method of preparation:

  • Heat chopped chocolate and butter together in a water bath. At this time, the composition should be stirred until the chocolate mass was homogeneous.
  • Allow the chocolate to cool slightly.
  • Combine eggs with sugar, whisk together.
  • Pour chocolate in the egg mass, mix everything thoroughly and lightly whisk.
  • Combine the sifted flour with baking powder, salt, cocoa powder, ginger and cinnamon.
  • Pour flour into the liquid mixture, mix well the dough so that it is even, without lumps.
  • In a separate container, beat the curd. In this case, it is advisable to use a mixer.
  • Add sugar and vanilla, three eggs to the curd, beat it all together until smooth.
  • Cover the bottom and sides of the form with foil.
  • Pour approximately two thirds of the chocolate dough into the mold.
  • Carefully place the curd on top.
  • Pour the remaining dough onto the curd.
  • Lightly shuffle the contents of the form so that the layers move. It is not necessary to mix well, otherwise the dish will turn out to be ugly and less tasty.
  • Preheat the oven to 180 degrees, put the form in it with the cake. Bake it for half an hour.
  • Remove the mold from the oven. When the dessert has cooled slightly, put it in the fridge. After 3 hours, it can be cut and served.

The dessert will turn out to be even brighter in appearance and tasty if, in addition to the curd filler, berry is used.

Brownies with cottage cheese and cherries in the slow cooker

Composition:

  • bitter chocolate - 80 g;
  • butter - 80 g;
  • sugar - 100 g;
  • chicken egg - 2 pcs .;
  • flour - 80 g;
  • baking powder - 5 g;
  • vanillin - 1 g;
  • cherry - 150 g;
  • cottage cheese - 150 g.

Method of preparation:

  • Melt chocolate with butter.
  • Pound one egg with 50 g of sugar, mix the egg mass with chocolate.
  • Combine the sifted flour with baking powder, add into the prepared mixture, stir until smooth.
  • Whip the curd with the second egg and the remaining sugar.
  • Pour one third of the dough into the multicooker container, place half of the curd filling on it, and half of the prepared cherry on it.
  • Repeat layers, fill with remaining dough.
  • Turn on the unit by selecting a baking program. Set the timer to 45 minutes.

In a slow cooker, you can make a chocolate brownie according to any recipe you like. It will be difficult to dry the cake in this unit, so you will have more chances to get the right brownie.

Chocolate Brownie is an unusual dessert, resembling a chocolate sponge cake, but more moist and weeping. Served dessert sliced ​​into square pieces, like pastries. Inside can be berries, cottage cheese, nuts.

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