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brownie

Brownie

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Introdution

No matter what you call them, brownies have been a favorite treat since the 1920s. Rich and chocolaty, these squares are great for sharing with friends or keeping all to yourself! I love to make my brownies fudgy and thick by underbaking them slightly and letting them cool overnight before cutting into squares. They’re also delicious when they’re baked until they’re almost done, then topped with ice cream or whipped cream after cooling.

Brownie

  • 2 large Eggs
  • 50 gr Sugar
  • 50 gr Dark chocolate
  • 1 tbsp Vanilla extract
  • 50 gr Butter
  • 1 `cup Flour
  • 3 tbsp Cacao powder
  • 1 tbsp Espresso
  • 1 tbsp Salt

Preheat oven to 350 degrees F.

Preheat oven to 350 degrees F. This is the recommended temperature for baking brownies, so it’s best to follow the recipe as closely as possible when you’re first starting out.

Line an 8-inch square baking pan with aluminum foil, letting a 2-inch overhang on two sides. Coat the foil with cooking spray.

  • Line an 8-inch square baking pan with aluminum foil, letting a 2-inch overhang on two sides. Coat the foil with cooking spray.
  • Heat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat together eggs and sugar until thickened and light in color, about 2 minutes at high speed using electric beaters or 4 minutes by hand with a whisk or wooden spoon. Add melted chocolate and vanilla; mix well until combined thoroughly into batter, about 30 seconds more by hand or 1 minute more by machine if you are using an electric mixer set on medium speed; do not overbeat it!
  • Sift flour onto chocolate mixture; fold in gently but well so that no lumps remain visible anywhere in your batter (they will show when baked). Fold raisins into batter as well as you can without breaking them apart too much — they should still be whole at least partly intact once folded into your brownie batter because this will help retain moisture which helps keep it soft after being baked instead of hard like cardboard!

Whisk together the flour, cocoa powder, espresso powder and salt in a medium bowl. Set aside.

To make brownies, you need some dry ingredients. Whisk together the flour, cocoa powder, espresso powder and salt in a medium bowl. Set aside.

Microwave the chocolate and butter in a large heatproof bowl at 50 percent power, stirring every 20 seconds, until melted and smooth, 3 to 4 minutes. Let cool slightly, then whisk in the sugar until combined. Whisk in the eggs one by one, then add the vanilla and stir until incorporated.

  • Microwave the chocolate and butter in a large heatproof bowl at 50 percent power, stirring every 20 seconds, until melted and smooth, 3 to 4 minutes. Let cool slightly, then whisk in the sugar until combined. Whisk in the eggs one by one, then add the vanilla and stir until incorporated.
  • Pour half of batter into prepared pan; smooth top with rubber spatula. Drop dollops of remaining batter on top; use small offset spatula to swirl gently through brownie batter (do not overswirl). Bake until toothpick inserted 2 inches from edge comes out almost clean, about 30 minutes.* Cool completely on wire rack before cutting into bars.* Cut into 16 squares .

Store brownies in an airtight container at room temperature for up to 5 days.

Using a rubber spatula, fold in the dry ingredients until just combined (do not overmix). Fold in walnuts, if using, then pour batter into prepared pan and spread evenly with spatula. Bake until toothpick inserted into center comes out with moist crumbs attached, 40 to 45 minutes. Transfer pan to wire rack; let cool completely in pan (I like to refrigerate brownies overnight before cutting so they reach their most fudgy state).

  • Using a rubber spatula, fold in the dry ingredients until just combined (do not overmix). Fold in walnuts, if using, then pour batter into prepared pan and spread evenly with spatula.
  • Bake until toothpick inserted into center comes out with moist crumbs attached, 40 to 45 minutes. Transfer pan to wire rack; let cool completely in pan (I like to refrigerate brownies overnight before cutting so they reach their most fudgy state).

Brownies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 1 month.

After baking, brownies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 1 month. To thaw, place them in the refrigerator overnight. Though they’ll still be delicious after a week of being out of the fridge, we don’t recommend keeping them out for more than that.

Make sure you don’t overbake your brownies

Brownies are one of the easiest and most delicious desserts to make. But one of the most common mistakes people make when baking brownies is not cooking them long enough. You want your brownies to be moist and fudgy, not dry and cakey. To figure out if they’re done, insert a toothpick into the middle of the pan; if it comes out with moist crumbs attached, your brownies are ready to eat!

Conclusion

I hope you enjoyed this recipe. If you want to learn more about baking brownies, please check out my other blog posts on the topic: how to make fudgy brownies and how to make chewy brownies.

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