Composition / ingredients
Step-by-step cooking
Step 1:
How to make brownie pie? Prepare the ingredients. Cocoa for brownies take high-quality, saturated. "Nesquik" and similar powders will not fit here. Like chocolate, buy it of high quality, bitter or milky — it doesn't matter (I have it in caplets). Butter should be of high quality, corresponding to GOST. Take it out of the refrigerator in advance so that it becomes soft. Take eggs of the selected category.
Step 2:
Put the soft butter in a deep bowl, add sugar. Beat with a mixer until a fluffy light mass.
Step 3:
Without stopping whipping, enter one egg at a time, stirring the mass after each egg.
Step 4:
You will get a homogeneous mass.
Step 5:
Sift flour together with cocoa. Add them to the dough.
Step 6:
Mix the dough with a spatula or mixer at low speed until smooth. It is not necessary to stir for a long time so that the dough does not become too sticky.
Step 7:
Chop the chocolate into small pieces. Since I have ready-made caplets, I added them entirely. Add chopped chocolate to the dough and mix so that the chocolate spreads evenly throughout the dough.
Step 8:
Put the dough in a baking dish lined with parchment (25×25 cm) and smooth it out. Bake the pie in the oven at 165 ° C for about 35 minutes. It is not necessary to bake brownies longer — it should remain soft and tender inside.
Step 9:
Prepare the glaze. How to make icing? Combine the chocolate and cream in a saucepan and, stirring, melt it over low heat.
Step 10:
Cool the pie, transfer it to a dish and use a pastry bag to make a mesh of glaze. If there is no pastry bag, then you can put the glaze in a cellophane bag and cut off the tip.
Step 11:
Cut the finished pie into pieces and serve to the table. Bon appetit!
According to one version, this dessert was prepared by the chefs of the restaurant of the Chicago PalmerHouse hotel in 1892. However, the name brownie can be found in the notes about the Boston Cooking School, released in 1884.
Classic brownie recipes appeared in 1906. They can be found in almost all major publications of English and American cooking.
There is a small legend that tells about a resident of Maine. When making a chocolate cake, she accidentally forgot to add tremors to the dough. As a result, the product did not rise, and the resourceful hostess decided to cut the pie into slices and serve it to the table in this form. The rich brown color of the dessert prompted the American woman to call it brownie.
There are several versions of the appearance of this pie. Its name is directly related to its color. Translated from English, "brown" means "brown". This is due to the presence of cocoa and /or dark chocolate in the dough.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Bitter chocolate - 539 kcal/100g
