2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Yes, the date December 8 is associated not only with the student holiday, but also with one of our favorite pastries - brownie, which today celebrates its personal holiday.
For the preparation of brownies there are many recipes. The best brownies have a crispy crust on top and a soft and melt-in-your-mouth core on the inside. There are several secrets for making a quality and delicious cake.
First of all, are the products - they must be good, quality and at room temperature.
The chocolate used for the preparation of brownies, must be high quality and natural. The use of dairy leads to a very strong and intrusive taste. Of course, there is brownie recipeswhich do not include chocolate.
On the other hand, the process of baking brownie. Proper timing is the key to the perfect dessert.
And after it is brownie day, you have nothing to think about - take 15 minutes to mix this unique chocolate cake and make everyone happy at home.
Classic brownie
Necessary products: 100 g flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 90 g butter, 125 g natural chocolate, cut into larger pieces, 200 g sugar, 2 large eggs (lightly beaten), 1/2 tsp. vanilla powder (pod seeds), 40 g finely chopped walnuts
Method of preparation: The oven is heated to 180 ° C. A medium-sized pan is lightly greased with oil.
The flour is sifted in combination with baking powder and salt. Melt the butter and chocolate in a water bath or microwave, remove from the heat and add the sugar. Stir well and allow to cool slightly.
When cooled, add the eggs and sugar to the chocolate mixture. Stir until a homogeneous and smooth mixture is obtained. Add the flour, vanilla and walnuts. Stir again until homogenous.
The resulting mixture is poured into the pan and bake for about 25-30 minutes. The surface should be light, dry and fragile - the inside moist. The toothpick stuck inside comes out slightly damp.
Once ready, leave the cake to cool for about 10 minutes in the pan, then carefully remove. Slice and serve.
Pineapple-raspberry brownie
Necessary products: 150 g butter, 4 eggs, 200 g powdered sugar, 1 vanilla, 4 tbsp. bitter cocoa, coconut shavings, 100 g walnuts, 60 g flour, 50 g hazelnuts, 150 g mascarpone, 1 tsp. confectionery cream, 1/2 tsp. sugar, 1 vanilla, peel of 1 lemon, fresh pineapple (or canned), raspberry jam
Method of preparation: Melt the butter together with the sugar in a saucepan on the hob. Add cocoa, coconut and finely chopped walnuts and hazelnuts. Almonds can also be added. Mix well and season with vanilla. Remove from the heat and allow to cool.
When this happens, add the yolk and whipped egg whites. Mix well. Pour the mixture into a pan greased with oil and sprinkled with flour. Bake in a preheated oven at 160 ° C for 20-30 minutes. Remove and allow to cool completely.
The cream is prepared by whipping the cream in the snow with a mixer. Add the mascarpone and sugar and stir again. Flavored with vanilla and the rind of a lemon.
With the help of a metal ring, circles of swamps are cut. Each cut circle is turned upside down and placed back in the ring. As it is, the mascarpone cream is put on top, and the important thing is that they are more or less the same thickness as the batter and well aligned. After a few minutes, the ring is lightly tapped and carefully lifted.
The pineapple is peeled and cut into circles or with a certain cookie cutter. The resulting pineapple circle is placed on top of the cream and the hole in the middle is filled with raspberry jam.
The fastest Brownie
Necessary products: 2 tsp sugar, 1 tsp.melted butter (margarine), 1/2 tsp. cocoa, 1 tsp. vanilla, 4 pcs. eggs, 1 tsp. flour, 1/2 tsp. baking powder, 1/2 tsp. walnuts (optional)
Method of preparation: All products are mixed in a bowl in the order in which they are given. The resulting mixture is poured into a greased and floured pan. Bake in an oven preheated to 180 ° C for 20-30 minutes, or until a toothpick stuck in the center comes out clean.
And you can see more of our best brownie recipes HERE.
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