By Feli Chic'Cuisine
There is nothing more delicious than chocolate brownies! These brownies melt in your mouth, and they're chocolatey, fudgy, and so delicious. There is nothing more comforting than the smell of chocolate wafting through your house. The recipe is easy to prepare and is great to share with friends.
The brownie is undoubtedly America's favorite bar cookie. The recipe for Brownies appeared almost 100 years ago. They were named brownies because of their dark brown color, not because of their chocolate content.
The classic recipe for Brownies included in Fannie Farmer's Boston Cooking School Cook Book uses butter, sugar, molasses, egg, flour, and pecan.
Chocolate recipes are always my daughter's favorites, but she's especially fond of this one, so I make it quite often. Especially during the cold season when the smell of chocolate in the house creates a wonderful feeling of comfort.
This Brownie recipe does contain lots of chocolate semi sweet or bittersweet and unsweetened cocoa powder. So it has a deep chocolate flavor with a wonderfully moist texture.
Tips for the success of Brownies
When you add the sugar, remove the pan from the heat and do not insist on mixing. The sugar will not melt completely, but it will help create the fine crust on top.
When adding eggs, mix quickly after each addition. The composition being hot, the risk will be the coagulation of eggs.
Using high-quality chocolate for their preparation is essential. Otherwise, Brownie's taste will be altered and even unpleasant.
Total Time: 55 min
115g unsalted butter
215g bittersweet chocolate
4 large eggs
1 tsp vanilla extract
1 tsp unsweetened cocoa, natural or Dutch-process
1/4 tsp salt
1. Preheat oven to 180°F (350°F). Grease and line with parchment paper a 20 x 20 cm (8 x 8 inch) square pan. In a bowl, whisk together flour, cocoa powder and salt. Set aside.
2. Using a double boiler or a bowl over hot water, melt the chocolate with the butter. Stir together until smooth.
3. Remove from heat, and stir sugar into warm chocolate mixture. Add eggs one at a time, beating after each addition. Stir in vanilla. Gradually add flour mixture, stirring just until blended. Spread the batter evenly in the prepared pan, smoothing the top with the back of a spoon or offset spatula.
4. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs. Remove from oven and let cool on a wire rack. Cut into squares and serve at room temperature.
“As long as there is chocolate, there will be happiness.”― Wayne Gerard Trotman