Brownie

Brownie

Meatless brownies in the microwave

When I tried this dish for the first time, I simply fell in love with it! Judge for yourself: firstly, it’s Lenten, and during Lent from time to time you crave something sweet and tasty; secondly, a minimum of ingredients and dirty dishes; thirdly, it’s light – it doesn’t contain a drop of fat; 4th, it literally takes 10 minutes to prepare; and in the end - these are the truest brownies! Moderately moist, springy, fragrant, chocolate-chocolate, with a light fruity aftertaste. And from practically nothing! In general, I can’t help but share with you. You can add nuts, but they seemed unnecessary to me in such a tender, airy pastry. Recipe by Lena Chekalova.

Perfect brownie

The taste of a restaurant cake. For me, of all the Brownies I've tried, this one is the most perfect. I understand that there are a lot of brownie recipes on the kitchen counter, but this one is very simple without any unnecessary ingredients. In general, don't judge strictly.

Brownie with sunflower seeds, sesame seeds and dates

A healthy substitute for all sweets. Walking through foreign culinary sites, I increasingly find recipes without sugar, without gluten, for raw foodists and veggies. The perfect recipe, not a recipe, but pure, healthy energy in one piece. 15-20 minutes and you are convinced that your kids are eating healthy food.

Brownie with cookies and nuts

The first time my sister treated me to this dessert was when she was in France, 10 years ago. Everything was new to me then, but the love for Brownies remained forever in my heart. It seemed to me that these cakes were difficult to prepare; I always put them off “for later.” And thanks to Ira Chadeeva, I realized how simple and easy it is! And definitely delicious! Now I understand what you can quickly cook when going to visit friends. I ate them and couldn’t stop until my husband came to the rescue! Helped my figure. For a short time. Thanks again to chadeyke for dispelling the myth.

Brownie with cottage cheese and cherries

I saw this recipe in the Antenna newspaper and couldn’t help but cook it. We really liked its gentle, rich taste, with pleasant splashes of curd cream and sour cherries.

Blueberry mousse cake on brownie

The most delicate and delicious mousse cake on a delicious brownie base. The mousse tastes very similar to ice cream sundae. And preparing such a cake is not at all difficult.

Brownie light

I spotted this recipe in the “Eat and Lose Weight” program. It intrigued me because it doesn’t require flour and chocolate to make, like a traditional brownie. The recipe is very simple, and the result is quite tasty and exciting.

Cheesecake “Brownie”

I first found out about cheesecakes from the television series “Friends”, where it was translated as cheese pie and was so delicious that the characters ate it right off the floor. That’s why my husband asked me to make cheesecake for my birthday. I thought it would be difficult, but it turned out to be as easy as brownies! My first cheese and a mentor story about the dangers of beautiful flowers.

Brownie with caramel mousse

And now I would like to present to you, my dears, a recipe for caramel-chocolate temptation that is impossible to resist. Delicate caramel mousse and rich chocolate brownie - an amazing French-American couple! Shall we try?

Brownie soufflé cake

The most delicate cake with a savory brownie base. The soufflé is airy and tender. If someone doesn't like brownies, you can change the base to biscuit or cookie crumbs.

Brownie . Brownie is a chocolate dessert famous in America and Canada. It is a combination of sweet pie, cake and pudding. It is usually baked into a huge pie, which is cut into pieces when serving. The traditional mixture and the main secret of a brownie is that, when properly made, it should be crispy on top, with a strong crust, but soft and chewy on the inside. Brownies should not be watery on the inside according to the traditional way of making them. Its mixture should look like a sponge cake soaked in chocolate syrup.

To achieve a similar effect, it is very important to observe the proportions of the ingredients in the dish, and also follow the advice of chefs in recipes for its preparation.

Brownie has several options for making it. Basically, there are 4 options, the most common.

Fudgy brownies – translated as “alive” cakes. This is the type of brownie that allows a semi-liquid mixture inside. This is a very tender and juicy type of cake.

Cakelike brownies are an option very similar to regular chocolate sponge cake.

Chewy brownies are the most common version of the traditional brownie, in which chefs achieve the effect of a crispy crust and a chewy interior. This effect when baking a cake is obtained due to the addition of an additional egg to the ingredients.

Blondies are a light brownie without the addition of chocolate. It is prepared from butter, eggs, cane or coffee sugar.

Brownie is served warm or chilled with coffee, tea, and other drinks.

Chocolate brownie

Chocolate brownie (from “brown”, brown) is a nutritious, high-calorie dessert made from chocolate, butter and nuts. For girls with slender waists, it is recommended in moderation, but from time to time - without fail, especially if there is stress (a nonspecific (general) reaction of the body to an impact (physical or psychological) that disrupts its homeostasis) or the blues.

There's really nothing all that special about a chocolate brownie. But specifically because the sponge cake is not baked completely, the wet structure of the dough emits an unusual chocolate smell. And the taste comes out concentrated - chocolate.

Personality of chocolate brownie

  1. Chocolate brownie batter is heavy, moist, chewy, and has a deep, bold flavor. If this is a pie, it's a moist pie that satisfies you from the first bite. In general, you can dry it by leaving it in the oven for 10-15 minutes longer and getting the most classic texture for a pie. Or create completely “watery” brownies, so-called “alive”.
  2. Baking powder and soda are not included in the traditional brownie recipe. But if you see them in a dessert recipe, don’t be alarmed - in modern versions this is often practiced.
  3. To make brownies, chocolate is used, not cocoa, in the latter case, both. Bitter or black, milky or snow-white - you decide, but be prepared for “feh” from brownie fans, offended by the very assumption of using anything other than bitter chocolate from 75% cocoa beans. You can partially understand chocoholics, you will agree.) Instead of chocolate or together with it, melted chocolate toffee is occasionally consumed - it’s unexpectedly delicious! This brownie is the most chewy.
  4. To enhance the chocolate taste, the brownie pie is decorated with chocolate and apricot glaze, cream, and ganache. The signature brownie has a glossy glazed crust made from apricot jam (cook 200 g of apricot jam in 20 grams of water for 2 minutes). But frosting is super redundant if you're counting calories. Decorate the finished cooled brownie with sweet powder. Or leave it as is.
  5. Brownies love fillers. First of all, nuts - pecans, walnuts, almonds, hazelnuts, pistachios, peanuts. Americans prefer pecans. Next on the list are berries - brownie with cherries is considered a classic of the brownie genre; raspberries and blueberries are good fillers. Pieces of dried fruits - dried apricots, prunes, dried cranberries, raisins - have also proven themselves unsurpassed. The chocolate megataste is emphasized by lemon and orange zest, as well as rum and liqueur.
Read also:  Pies with cabbage and eggs

Chocolate brownie recipe with photo

This brownie recipe produces true chocolate brownies - Cakelike brownies.

Ingredients

  • butter 100 g
  • bitter chocolate 100 g
  • eggs 3 pieces
  • sugar 80 g
  • flour 25 g
  • salt a pinch
  • walnuts 80 g
  • Cointreau liqueur or black rum 1 teaspoon

Manufacturing

Let's start by preparing the nuts. Lightly crush the kernels by pressing them down with a rolling pin. There is no need to turn it into nut dust - it tastes better when you can feel the textured pieces in the cake. Heat a frying pan and lightly fry the nuts over low heat, stirring constantly.

Break the eggs into a bowl, whisk with a fork until they are combined until smooth, but do not beat.

Add sugar to the eggs and stir again. 2-3 minutes is enough, you can use a mixer. No need to beat until fluffy!

Add sifted flour evenly to the egg-sugar mixture and add salt.

Beat with a whisk or mixer until smooth and silky (and not too much).

In another bowl, melt the butter and chocolate in a water bath or on the stove. The main thing in this process is to stir and not allow it to boil!

Add the prepared nuts to the chocolate-butter mixture, stir until the nuts are evenly distributed.

Add slightly cooled melted chocolate with butter and nuts to the egg-flour mixture. And stir well.

Grease a square baking pan with butter, sprinkle with flour or line with parchment. Pour the chocolate brownie batter into the mold and place in the oven, previously preheated to 180 degrees.

Baking time - 20-25 minutes. Clear timing is the most difficult moment, because everyone’s plates are different. Remember that you are making a brownie, not a sponge cake, so the cake can and should be slightly underbaked. Its color will be dark on the inside and light brown on the outside. Once the brownie is covered with a crispy sweet crust, but the inside is still slightly wet (pierce it with a dry match), remove it from the oven.

The amount of moisture in a chocolate brownie depends on the amount of baking time. If you want it drier, keep the dessert in the oven for another 5-10 minutes, but it will no longer be a chocolate brownie *according to all the rules*, but a sponge cake a la brownie.

That's it, we've prepared it. Now you need to cool it completely. Then put it in the refrigerator for several hours and only later cut it into squares.

Secrets of making brownies

With a crispy crust and moist center, the chocolate brownie is one of America's culinary icons. For American sweet tooths, this most delicate pie is the same as charlotte for us. Brownie is a delicious and easy-to-make dessert, the development of which has changed greatly over the centuries. There are so many brownie recipes out there right now that you could never try them in a lifetime!

Looking for a lady

The history of brownies began in the 17th century, when a coffee shop with chocolate desserts opened in Boston. In those days there was still a wary attitude towards cocoa. Some considered this product a blessing from heaven, while others considered it a curse and a road to hell. Nevertheless, chocolate gradually entered the lives of Europeans, and the first chocolate biscuits began to be baked in the 19th century, but brownies appeared with the light hand of one rich lady. She asked a Chicago hotel chef to bake a sponge cake that would fit in a luxury lunch box. She wanted the perfect snack while visiting the exhibition. And she achieved it! This is how the most delicate airy dessert was born, which was prepared from a huge amount of butter, sugar, eggs and chocolate. The brownie was topped with apricot jam and pecans.

Almost everyone wonders what "brownie" means. The name of this dessert comes from the word “brown”, which means “brown”. The title is completely justified, because the cakes are prepared with a huge amount of chocolate.

The uniqueness of brownie

How is a brownie different from a regular chocolate cake cut into pieces? The fact is that a traditional brownie has a dense, porous and moist texture, and the inside resembles slightly melted chocolate. Another difference is that it contains less flour and more cocoa compared to ordinary chocolate baked goods.

In the process of making brownies, butter and chocolate are melted in a water bath, and eggs are beaten with sugar. After this, all the ingredients are mixed, flour is added and the brownie is baked in the oven.

The cooled biscuit is wrapped in cling film and cooled in the refrigerator, after which it is cut into square pieces.

Read also:  Pies with potatoes and mushrooms

For the latest flavors, brownies are topped with cottage cheese, cherries, coconut oil, coffee, walnuts, vanilla, mint, citrus, ice cream, dates and even beer.

Brownies and the subtleties of baking

It is not necessary to find some special expensive chocolate; ordinary milk or dark chocolate will do just fine. You can mix several types for richer flavor. The more chocolate in the recipe, the more viscous and moist the baked goods will be.

And don’t overuse additives, because the chocolate taste itself is quite catchy. If you dilute it with orange zest, mint and vanilla at once, it will get lost and fade.

To get the right brownie batter, all ingredients must be at room temperature, so it is better to take them out of the refrigerator in advance so that they warm up to 22-23 ° C. These are some very basic brownie-making secrets, and if you want to bake truly delicious brownies, follow them.

And one more thing - do not overcook the cakes in the oven, otherwise they will turn out very dry. If you bake them for the insufficient amount of time, they will turn out damp, which is also bad. At what temperature should brownies be baked? Experienced confectioners say that the perfect combination is 200 °C and 25 minutes. But still, you should focus on the temperature characteristics of your own oven.

Tribute to tradition

Let's try to make brownies according to a traditional recipe without too much imagination. Only after mastering the basic recipe can you experiment in the kitchen and pamper your loved ones with extraordinary desserts.

Break a 100g chocolate bar into pieces and place it in a bowl along with 180g of warm butter. Melt the products in a water bath or in the microwave, but do not bring to a boil, and then stir well. Pour 100 g of sifted flour into the chocolate-butter mixture and stir again until smooth.

Beat 2 eggs and 200 g of sugar and mix with the chocolate mass. Throw in 100 g of ground walnuts.

Preheat the oven to 200°C, place baking paper on a baking sheet, grease it with oil and pour out the dough. Bake the cake for 20–25 minutes, and after it has cooled, cut it into cakes and, for example, brush with apricot jam or marmalade. In general, there are many thoughts on how to decorate brownies, and among them, apricot jam is a traditional addition to this dessert.

With cookies and marshmallows

Brownies and marshmallows go well together, and you can see this by trying the recipe from American confectioners.

Beat 200 g of soft butter with a mixer, add 2 eggs, 100 g of snow-white sugar and 100 g of coffee sugar, 1 tsp. vanilla extract. Continue whisking and reduce the speed evenly, and then add 130 g of cocoa powder, 230 g of sifted flour, a pinch of salt, 1 tsp. baking powder or 0.5 tsp. soda Continue beating at a leisurely speed.

Add to the dough 170 g of chocolate drops or pieces of chocolate, 85 g of dry cookies, broken into pieces, and 100 g of multi-colored marshmallows.

Place the dough in a large, greased rectangular pan and bake for 20–25 minutes at 180°C. Cool the sponge cake for an hour, cut into cakes and place on a lovely platter. Enjoy this wonderful dessert!

Banana cream

This dessert is especially delicious because it combines creamy and chocolate notes.

To begin, combine 100 g of dark chocolate and butter, and then melt them in a water bath. Beat 1 egg with 4 tbsp. l. sugar until fluffy foam, add 2 tbsp. l. sifted flour and a pinch of salt. Grind this mixture with the chocolate-butter mixture.

Now prepare the filling from 250 g of mascarpone cream cheese, 1 banana, 1 egg and 50 g of sugar. The ingredients must be blended with a blender until fluffy.

Grease the pan with butter, place half of the dough, spread the banana cream on top and cover with the remaining dough. Bake the dessert for 35 minutes at 180°C. Once it has cooled, cut it into pieces and serve, drizzled with melted chocolate.

Yes, this brownie turns out to be non-standard, because in the traditional version there is no interior. But it’s impossible not to fall in love with such a delicacy!

Cherry tenderness

Cherries are a beautiful addition to chocolate, which means that brownies with them will turn out especially catchy and delicious.

Melt 200 g of dark non-porous chocolate with 100 g of butter in a water bath. Add 20 g of cocoa powder and 150 g of sugar, stir thoroughly. Thaw a handful of frozen cherries, sprinkle with sugar, let it dissolve and drain off the excess juice. Cut the berries into halves, add them to the chocolate mixture and beat in 3 eggs. Mix and start adding flour evenly - approximately 100 g, but you may need a little more or less to make the dough moderately thick.

Place baking paper in the mold, grease it with oil and pour in the dough. In total, baking will take you 20–25 minutes if the oven temperature is 180 °C.

Cool the cake, sprinkle it with sweet powder and cut into pieces. Do you know what brownies are served with? The most delicious thing is with ice cream or whipped cream. Be sure to try it!

There is another version of the origin of brownies. There are rumors that at one point the pastry chef forgot to add yeast to the dough and the chocolate cake did not rise and seemed damp. But the resourceful cook cut it into squares and served it with cream. It's hard to imagine how we could live without brownies. From time to time, culinary mistakes lead to great discoveries...

Brownie

Brownie is a chocolate dessert originally from America (Chicago). Making brownies is quite simple, but there are many options for making and serving them. In this topic for us, our creators share brownie recipes with photos and step-by-step instructions for making them at home.

Read also:  Biscuit in the microwave

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Ingredients

Bitter chocolate – 100 g

butter – 100 g

Sugar – up to 100 g

Baking powder – 1/2 tsp.

Ingredients

Black chocolate – 100 g

Butter – 120 g

Baking powder – 1 tsp.

Soft cottage cheese – 300 g

Vanillin – 1 sachet

Frozen cherries – 300 g

Ingredients

Fresh raspberries – 300 g

Dark chocolate – 180 g + 45 g for top

Wheat flour – 160 g

Sugar – 120 g + 1 tbsp. into raspberries

Butter – 130 g

Baking powder – 1 tsp.

Ingredients

Sugar – about 100 g

Butter – 150 g

Cocoa or carob - optional 1-2 tbsp.

Baking powder – 0.3 tsp.

Cognac or rum – up to 1 tbsp.

Salt – 1 pinch

For cream:

Mascarpone – 250 g

Vanilla sugar – 1 tsp.

Ingredients

chocolate – 150 g;

butter – 150 g;

sugar – up to 150 g;

flour – 100 gr;

cocoa or carob - 3 tbsp. spoons;

baking powder - optional 1/2 teaspoon;

cinnamon, ginger or other spices - to taste.

For the curd inside:

cottage cheese – 150 gr;

sugar – 3-4 tbsp. spoons;

vanilla sugar - 1 teaspoon optional.

Ingredients

Chocolate – 180-200 g

Butter – 150-180 g

Sugar / demerara – from 100 g (to taste)

Cocoa - optional

Alcohol – 30 ml

Snow-white chocolate – 1 bar (optional)

Ingredients

Dark chocolate – 100 g

Butter – 60 g

Chicken egg – 2 pcs.

Wheat flour – 60 g

Baking powder – 1 tsp.

Decoration:

Butter – 30 g

Condensed milk – 1 tbsp.

Ingredients

Dark chocolate – 180 g

Butter – 150 g

Cocoa powder – 10 g

Walnuts (or any others) – 100 g

Baking powder – 0.25 tsp.

Ingredients

Sugar – about 100 g

Vanilla sugar – 1 tsp.

Butter – 150 g

Cocoa – optional 1-2 tbsp.

Baking powder – 0.3 tsp.

Salt – 1 pinch

Spices and seasonings - optional

Ingredients

Butter – 100 g

Sugar – 1 glass

Cocoa powder – 1/3 cup

Chicken egg – 2 pcs.

Vanilla sugar – 1 tsp.

Premium flour – 0.5 cups

Chocolate glaze:

Sweet powder – 1 cup

Butter – 3 tbsp.

Cocoa powder – 3 tbsp.

Vanilla sugar – 1 tsp.

Ingredients

Dark chocolate – 200 g;

Brown sugar – 200 gr;

Butter – 160 g;

Flour – 100 gr;

Frozen cherries – 350 gr;

Cocoa powder – 2 tbsp;

Vanilla sugar – 1 sachet;

Baking powder – 10 gr.

Ingredients

Butter – 100 g

Dark chocolate – 100 g

Wheat flour – 230 g

Baking powder – 10 g

Ground chili pepper – 1/4 tsp.

Sugar – 1 glass

Vanilla sugar – 1 sachet

Pumpkin puree – 1 cup

Vegetable oil – 30 ml.

Ingredients

Beans (adzuki, dark or reddish) – 2 cups;

Cocoa - 3-4 tbsp. spoons;

Flour – 2/3-1 cup;

Sugar – 2/3 cup;

vegetable oil – 100 ml;

Vanilla sugar – 2 teaspoons;

Baking powder – 1 teaspoon;

Dark lean chocolate – 50 g;

Ginger root – 2 qt. cm;

Ground cinnamon – 0.5 teaspoon;

Salt – 1 pinch.

Ingredients

Chocolate in dough – 200 g

Chocolate for the inside – about 100 g

Butter – 180-200 g

Testicle C1 – 4 pcs. or C2 – 5 pcs.

Instant coffee – 1-1.5 tbsp.

Ground coffee – 1.5-2 tsp.

Salt – 1 pinch

Ingredients

Black chocolate (75%) – 100 grams;

Butter – 125 grams;

Sugar – 200 grams;

Flour – 125 grams;

Cocoa powder – 3 tbsp;

Baking powder for dough – 1 tsp.

Cream:

Philadelphia – 250 grams;

Sweet powder – 3 tbsp;

Nougat (Nutella) – 100 grams.

Glaze:

Chocolate (55%) – 100 grams;

Cream (30%) – 100 ml;

Butter - 30 grams.

For decoration

Ingredients

Wheat flour – 3 tbsp.

Baking powder – 1 tsp.

Sunflower oil – 2 tbsp.

Chocolate – 4 slices

Ingredients

Black chocolate – 170 g

Butter – 150 g

Baking powder - optional 0.3 tsp.

Salt – 1 pinch

Ingredients

Black chocolate – 90 g

Chicken eggs – 2 pcs.

Butter – 100 g

Baking powder – 1 tsp.

Wheat flour – 200 g

Ingredients

Butter – 150 g

Dark chocolate – 150 g

Salt – 1 pinch

Ingredients

Butter – 115 g

Sweet sand – 220 g

Chicken egg – 2 pcs.

Cocoa powder – 40 g

Wheat flour – 75 g

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