I like these brownies very warm. But I love them and cold. In fact, when they are cold, they are more like brownies: sticky inside and elastic on top.
Not that I missed another brownie recipe. Many for years I was preparing them just on autopilot, but, nevertheless, I grateful for this simple, daily, option. They are less extravagant – I use cocoa powder instead of chocolate good quality and add to the dough a tile or two milk chocolate from the nearest kiosk or store. Although if you him try, you never say that. Browns are soft elegant dark color with a rich chocolate flavor. it recipe that can be used when a child or colleague remind you at the last moment of the upcoming next day fair. You just calmly smile and head to the sideboard. If you are even more limited in possibilities, for example, no light brown sugar, and go to the nearest store for chocolate it doesn’t work, just take 1.5 tbsp. plain white sugar, 165 column butter and 1 cup topped with cocoa. And the last piece of advice I would even say parting words: when I say “cocoa powder”, I I mean unsweetened cocoa; under no circumstances replace it with hot chocolate powder.
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Time: 40 minutes Difficulty: easy Amount: 16 chocolate cakes The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 140 gr (10 tbsp.) Butter
- 1 and 3/4 Art. brown sugar (tamp tightly)
- 3/4 Art. sifted cocoa powder
- 1 tbsp. premium wheat flour
- 1 tsp baking soda
- A pinch of salt
- 4 eggs
- 1 tsp vanilla extract
- Approximately 170 gr. chopped into small pieces of milk chocolate (or 1 tbsp. chips)
- Powdered Sugar (optional)
- Optional equipment: Foil-covered form for baking or foil pan about 33x23x5 cm.
Recipes with similar ingredients: premium flour, eggs, vanilla extract, icing sugar, brown sugar, chocolate milk, cocoa
Recipe preparation:
- Preheat the oven to 190 ° C. In a medium-sized saucepan on melt butter over low heat. When it melts, add sugar, mix with a wooden spoon (still over low heat) so that it mixes with melted butter.
- Mix cocoa powder, flour, soda and a pinch of salt, sift ingredients into the pan and when they are mixed (at this stage get a very dry mixture, not completely homogeneous), remove pan from the heat. In a bowl or jug, mix the eggs with vanilla extract, and then mix them into the dough in a saucepan.
- Add the chopped chocolate and quickly shift the dough, scraping it off the edges into a foil-covered baking dish. Smooth the mixture with a spatula and place in a preheated oven for about 20-25 minutes. Brownie should look dense, dark and dry on top, but when you touch the surface, it should be jelly-like inside, and the tester come out with pieces of wet test. This is what you need.
- Put the mold to cool on the wire rack, then cut the cake into 16 tiles and sprinkle with powdered sugar. Culinary advice: These brownies can be prepared in advance, in 3 days and stored in airtight container. In total, they are stored up to 5 days. Brownie can freeze in an airtight container for up to 3 months., laying parchment paper. Thaw overnight in the cold location.
