The brownie, one of America’s favourite baked cakes, originates from the U.S.A. Even though it is a relatively recent entry to the food pantheon as the recipe first appeared in print in the early 20th century. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.
This time, we’re gonna try a very famous and delicious treat: the Brownie.
A chocolate brownie (commonly referred to as simply brownie) is a square, baked, chocolate dessert. It comes in a variety of forms and may be either fudgy or cakey, depending on its density. It may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.
Some myths state that a chef accidentally added melted chocolate to some biscuits, or was making a cake but didn’t have enough flour; still others say that a housewife in Bangor, Maine, forgot to add baking powder to her chocolate cake. But most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Columbian Exposition of 1893.
Here are some tips to have the best brownies :
- Once you add your dry ingredients to your batter, gently fold them together. Do NOT overbeat them since it will toughen your baked goods.
- For a fudgy Brownie, don’t add baking soda (or baking powder). Leavening agents make for more of a cakey texture! In our recipe, we’ve added a tiny portion of baking soda to have the perfect texture between fudgy and cakey.
- Be careful not to over bake them. Our recipe was perfect at exactly 15 minutes in an 8×8 inch pan. You know when your brownies are perfectly cooked when they’re firm around the edges but they’re still soft to the touch in the middle.
- You can combine all varieties of nuts, chocolate, dried fruit, … like walnuts, peanuts, almonds, pecans, … Chocolate chips, peanut butter chips, shredded coconut, dried cranberries, dried raisins, …
- After baking, let the brownie cool at room temperature for the best results.
- Store at room temperature for 3 days but they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
- 150 g butter
- 1 tbsp oil
- 70 g white sugar
- 70 g brown sugar
- 40 g cacao powder
- 85 g white wheat flour
- ¼ tsp salt
- ⅛ tsp baking soda
- 3 eggs
- 1 tsp vanilla extract
- 100 g dark chocolate
- 100 g almonds (or walnuts)
- First, preheat oven to 400° F (180°C).Line an 8-inch (20cm) square pan with parchment paper and lightly grease it.In a bowl, combine white sugar, brown sugar, melted butter and oil.Add the eggs and vanilla extract then whisk for about one minute until evenly combined and light in colour.
- After sifting all dry ingredients, mix them in another bowl by adding flour, cocoa powder, baking soda and salt.Gently fold in the dry ingredients to the previous batter.
- Reserve approximately one tablespoon of almonds, one tablespoon of chunks of chocolate, and for later.Add the rest of almonds and chocolate to the batter and mix all the ingredients.
- Pour the batter in a pan with a greased parchment.Decorate with the reserved almonds and chocolate.
- Cook in a preheated oven at 400°F (180°C) for 15-20 minutes.Leave the brownie in the pan until completely cold.Slice into 16 brownies by cutting into quarters, then cutting each quarter into four squares.Enjoy !!!