CHOCOLATE BROWNIES
A chocolate brownie is a compact, dense, baked cake slice that gets its name from its brown colour. It is sometimes referred to as a "normal brownie." Brownies may include dairy products, nuts, especially walnuts, and/or miniature candies. Modern brownies frequently come with icing, with vanilla or mint extract being the most common flavours. Blondies are a type of traditional brownie that are baked with white chocolate or without chocolate.
Fun Facts about Brownies..🤔
- There are two holidays specific to brownies. National Have a Brownie Day is observed on February 10 and National Brownie Day is observed on December 8.
- According to Scottish folklore, a brownie is a legendary creature.
- The most common brownie mix-in is walnuts.
- In 1904, brownies made their debut appearance in cookbooks.
185 grams of unsalted butter
Best dark chocolate, 185g
85g of white flour
40g of cocoa butter
White chocolate, 50g
40g of milk chocolate
Three big eggs
Golden caster sugar, 275g
PROCEDURE
STEP 1 Scoop 185g of unsalted butter into a medium basin by cutting it into small cubes. Smaller bits of the 185g dark chocolate should be dropped into the basin.
STEP 2 Pour hot water into a small saucepan until it is about a fourth full. Place the bowl on top so that it sits on the pan's rim without touching the water. Put over a low heat, stirring occasionally to combine, until the butter and chocolate have melted.
STEP 3. Take the bowl out of the pan. Alternately, you could lightly cover the bowl with cling film and microwave it for 2 minutes on High. The melted mixture should be allowed to cool to room temperature.
STEP 4 Place a shelf in the center of your oven and preheat it to 180°C/160°F fan/gas 4 while you wait for the chocolate to cool.
STEP 5: To line the bottom of a 20 cm square shallow baking pan, cut a square of nonstick baking parchment. Pour 40g of cocoa powder and 85g of plain flour into a sieve over a medium bowl. To ensure they pass through together and to remove any lumps, tap and shake the sieve.
STEP 6: Chop 50g each of milk and white chocolate into chunks and spread them out on a board.
STEP 7 Pour 275g of golden caster sugar and 3 large eggs into a large bowl. Whisk the eggs and sugar at high speed with an electric mixer. They'll have a milkshake-like, thick, and creamy appearance. Depending on how powerful your mixer is, this could take 3 to 8 minutes. When the mixture turns extremely pale and has roughly doubled in volume, it is ready. Turning off the mixer, removing the beaters, and jiggling them back and forth are additional checks. You know you're there when the mixture that runs off the beaters forms a brief trail on the surface of the mixture in the bowl.
STEP 8 Pour the cooled chocolate mixture over the eggy mousse and combine with a rubber spatula by combining gently. The spatula should be inserted from one side, taken below, brought up from the other side, then inserted once again from the centre. When the two ingredients are combined and the colour is a mottled dark brown, continue folding in a figure-eight pattern, rotating the bowl after each fold so you can access it from all sides. You can be as slow and careful with them as you like; the aim is to marry them without knocking out the air.
STEP 9 Shake the sieve from side to side as you resift the cocoa and flour mixture to cover the top evenly. Hold the sieve over the bowl containing the eggy chocolate mixture.
STEP 10 Use the same figure-eight motion as before to gently fold in this powder. The mixture may appear initially dry, dusty, and somewhat unpromising; however, if you continue working it very softly and gradually, it will eventually appear gungy and fudgy. You don't want to overmix, so stop just before you feel you should.
STEP 11 When the white and milk chocolate bits are evenly distributed, add them.
STEP 12 Using the spatula, pour the mixture into the prepared tin, scraping any remaining ingredients from the bowl. Place a spatula across the top of the mixture to level it, then gently move the mixture into the tin's corners.
STEP 13Set the timer for 25 minutes and place in the oven. Open the oven when the buzzer sounds, lift the shelf out a little, and shake the tin sparingly. The brownie should be baked for a further 5 minutes, or until the top has a shiny, papery crust and the edges are just starting to pull away from the pan, whichever comes first. If the brownie wobbles in the center, it is not nearly done. Remove from the oven.
If using a brownie tin, pull up the protruding rim just a little and slip the uncut brownie out on its base.
STEP 14 Leave everything in the tin until it is fully cold. Lift the brownie out of the pan using the foil if you're using a regular tin. Make cuts into quarters, then four squares from each quarter, and then triangles.
STEP 15 They can be stored in the freezer for up to a month and for a good two weeks in an airtight container.
LET THE TASTE OF THE TONGUE BLOSSOM..🧡
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Credits💖:
Photo by Ella Olsson: https://www.pexels.com/photo/close-up-photo-of-stacked-brownies-3026804/
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