Brownie was invented in 1893 in the kitchen of the legendary Palmer House hotel in Chicago and become one of the most popular desserts in the World. This cake is still baked there according to the original recipe, covering the top with apricot glaze. A homeamde version, however, the brownie turns out such an amazing sugar crust that it would be a crime to glaze it. Traditional chocolate brownies have a vanilla flavor, crispy crust, and moist middle. The cake is also goes with walnuts or pistachios, and cranberries.
Energy Value Per Serving
|877 kcal||11.8 gram||59.1 gram||75.6 gram|
Ingredients (12 Servings)
- Baking powder – 2 teaspoons
- Dark chocolate – 400 g
- Butter – 400 g
- Sugar – 500 g
- Chicken eggs – 6 pieces
- Wheat flour – 250 g
- Walnuts – 300 g
Cooking Instruction (1 hour 20 minutes)
- Chocolate (300 grams) break into pieces, put in a bowl and put in a water bath. Add sliced pieces of butter to it. Melt chocolate with butter until smooth, stirring.
- Add sugar, mix well and remove the bowl from the water bath. If the mixture with sugar is quite hot, it should be cooled slightly before adding eggs, so that the eggs do not curdle. Add eggs one-by-one, each time stirring until smooth.
- Sift flour with baking powder. Pour the flour and baking powder into the chocolate-egg mixture and stir.
- Chop chocolate (100 grams) and walnuts, add to the dough and mix.
- Grease the form for baking, lay a parchment and again to grease with a thin layer of oil. Put the dough in the form and smooth.
- Bake the brownies in a preheated 170-degree oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. The main thing is not to over-dry the brownies. The cake should remain slightly moist. Ready to remove the brownies from the oven and cool, and even better to put in the refrigerator for 8-12 hours (or overnight).
- Cut brownies into square cakes and serve with coffee.