Behind this photo and recipe, lie a lot of unsuccessful attempts of creating the perfect, fudgy Brownie. A bitter chocolate taste, dry or cakey inside are just a couple of my results when trying to get that gooey, slightly sticky texture which I love.
Come on! Personally, I could not resist helping myself to a small piece. And when I`m saying "small piece"...I mean it!
The reason I did not (but wanted to) eat more is that I had to bake some goodies for a charitable show. These Brownies, the Chocolate Chip Cookies, Biscotti, Brutti ma buoni (this means "ulgy but good" in italian), Apple Cinnamon Muffins, Strawberry Chocolate Chip Muffins and Carrot Muffins were to be sold during the break of the show. The money is to help poor children.
I have to admit that I baked a total of 6 hours and didn`t feel a bit tired when I remembered I was doing it for a good cause. Plus, I love baking so I`m not complaining.
Whatever, the recipe is quite easy, but beginners beware! I melted the butter and cocoa powder on a double-boiler.
For the ones who don`t know what a double-boiler(aka "bain marie') is, you just bring a pot of water to a simmer. After that, just find another pot that fits over the first one and put that over it! Sounds complicated? Google or search on youtube "How to Cook in a Bain-Marie or Water Bath".
Why use this method? First of all, if you try melting cocoa powder or chocolate together with butter over flame...you are going to obtain bad results. Just trust me when I`m telling you this. I might be only 15 years old, but I`ve done a lot of mistakes and learned from them.
Now, you probably want to know how a Brownie gets its fudgy texture. There are three ingredients: butter, brown sugar and extra egg yolks. Also, the amount of flour you put into the batter matters. If you put quite much flour, you will have a cakey brownie, but if you use just a couple of tablespoons: POOF! Fudgy Brownies for ya.
I know they are thin, but that depends on how big or small your pan is. Also, you should know that this Brownie does not rise! So if you want a sky-high one, then you`ve come to the wrong place.
Of course there will be a cakey, fluffy and light brownie recipe on my blog, but not now. I like the slightly stickiness of a brownie and I finally got it.
Ingredients:
200 gr butter
300 gr sugar
35 gr unsweetened cocoa powder
1 whole egg+2 egg yolks
75 gr all purpose flour
75 gr nuts (optional)
1 teaspoon vanilla extract
Directions:
1. Preheat your oven at 325 degrees F/160 Celsius. Line a square(works best) 9X9 (or smaller) baking tray with parchment paper. Set aside.
Advice: ALWAYS use parchment paper when making brownies, because they are very sticky and you won`t be able to take them out. Especially because fudgy brownies are crumbly and will easily break apart.
2.Over a pot of simmering water, put another pot where you put the cubed butter. Add the cocoa powder and stir it constantly until the butter has melted completely.
Advice:After the butter melts, it will separate from the cocoa powder and it will look like a mess. Don`t worry, once you add the sugar everything will come together beautifully.
3. Take the pot with the butter+cocoa mixture off the pot with simmering water. Add the sugar and vanilla extract, mix well until everything looks smooth.
4. Whisk the whole egg until completely blended, then do the same with the egg yolks, beating well after each yolk.
5. Sift the flour and using a spatula, incorporate it. Add the nuts and mix one more time, but only to fold them in. Over-mixing will give you a tough brownie.
6. Pour the batter into the prepared baking pan and bake the brownies for 20 to 25 minutes or until a toothpick inserted into the middle comes out with moist crumbs on it.
Advice: You don`t want to let the brownie bake for more than that, because it will burn and you won`t have anything but a dry chocolate cake.
7. Let the brownie cool completely into the pan before cutting it. I know it is so hard to wait, but if you try to cut it while it`s still hot, it will break apart. Grab a glass of milk and enjoy!
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