There are basic rules of a certain baking. Many people
bake a brownie as they bake a cake. It is only two very different baking with a
completely different result, so the preparation can never be the same. I give
you a few simple tips with which you can make the most delicious brownies from
now on.
DO
NOT KNOCK TOO LIGHTLY
You want a compact, creamy brownie, otherwise you
would make a chocolate cake. The secret for such a brownie is that the batter
may not be too light. Mixing at a low setting until the ingredients are mixed
is more than sufficient. This can be done with a mixer, but with a spatula is
also fine. Baked Comfort Food will be useful for getting more tips about Cake,
Muffins, Pie etc.
If your batter is airy, then the brownie rises too
much in the oven. You get a lighter result, but one that collapses after
baking. That also means a top that tears through collapsing and edges that
still stay up. Not beautiful, nor the most delicious.
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LIST
OF INGREDIENTS:
For
the brownies
·
225 gr of butter
· 115 gr dark chocolate (with a high
percentage of cocoa, I use chocolate with 78% cocoa content)
·
2 eggs
·
1 egg yolk
·
330 gr sugar
·
¼ tsp of salt
·
1 tsp vanilla extract
·
125 gr of flour
·
25 gr of cocoa powder
For
the filling
·
75 gr of white hazelnuts
Lovers of brownies are divided into two camps: on the
one hand, those who prefer a brownie cake, but on the other hand those who
like to have it smudgy and fudge. My ultimate brownie has both characteristics:
crispy from the outside, smooth inside and with an intense chocolate and full
hazelnut taste. Believe me! Once you've made these brownies you do not want any
more, these are the perfect brownies! Bake also a variation on these brownies,
for example those with raspberries and cheesecake or brownies with candy bars
in it!
Preparation:
The Ultimate Brownies
Preheat the oven to 175 ° C. Line a baking sheet with
baking paper. Spread the hazelnuts over the baking sheet and roast golden brown
in 7 to 9 minutes. Crush the roasted nuts by placing them on a chopping board
and firmly pressing them with the bottom of a pan. The taste of coarsely
crushed hazelnuts is the best, so make sure they do not get too fine.
Grease a square baking tin of 20 centimeters and cover
the bottom and two sides of the baking tin with a piece of parchment cut to
size.
Put the butter with the chocolate in a heat-resistant
bowl and melt it. Allow the melted mixture to cool slightly. In
the meantime, whisk the two eggs and the egg yolk with the sugar, salt and
vanilla extract until the mixture has become very light in colour and runs like
a ribbon from the whisk (about 5 minutes with the mixer). Mix the chocolate
mixture carefully with a spatula through the airy eggs until it is a smooth
whole. Then mix in the flour and the cocoa powder and finally the pieces of
hazelnut. Pour the batter into the baking tin and fry the brownies for 40
minutes. Then let them cool completely in the form before you take them out and
cut them into pieces.
Tips
You can make the brownies a day (or a few days) in
advance, they just make it even better. The brownies are also very good to
freeze!
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