{"id":32032,"date":"2023-03-01T09:55:33","date_gmt":"2023-03-01T09:55:33","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/brownies-recipe-for-american-chocolate-desserts\/"},"modified":"2023-03-01T09:55:33","modified_gmt":"2023-03-01T09:55:33","slug":"brownies-recipe-for-american-chocolate-desserts","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/brownies-recipe-for-american-chocolate-desserts\/","title":{"rendered":"Brownies, recipe for American chocolate desserts"},"content":{"rendered":"


\n<\/p>\n

Brownies, recipe for American chocolate desserts<\/h1>\n

<\/p>\n

\n

THE Brownies<\/strong> they are delicious desserts of American origin, with a very particular consistency, halfway between soft biscuits and a chocolate cake. The term “brownies<\/em>\u201d refers precisely to the color these delicious sweets take on once cooked: brownish, thanks to the chocolate, sugar and hazelnuts. The dough also provides a small portion of flour<\/strong>butter, eggs and bitter cocoa, combined to form a single low and very moist cake, which will then go cut into squares<\/strong> to form individual brownies. Not exactly a light recipe, but certainly delicious and suitable for brunches, special occasions and birthday parties. The brownies can be served plain, dusted with icing sugar, decorated as desired with Chocolate frosting <\/strong>or served with a delicious scoop of vanilla ice cream. There isn’t a real rule, the important thing is that the main ingredient is always chocolate, preferably dark at 60%<\/strong>. The time to make these treats is 1 hour in total: quick and easy!<\/p>\n

\n
\n

<\/i> Ingredients for 8 people<\/i><\/h3>\n
    \n
  • <\/i> 60% dark chocolate: 250 g<\/li>\n
  • <\/i> Whole peeled hazelnuts: 120 g<\/li>\n
  • <\/i> Granulated sugar: 150 g<\/li>\n
  • <\/i> Butter: 150g<\/li>\n
  • <\/i> Eggs: 2<\/li>\n
  • <\/i> Flour 00: 90 g<\/li>\n
  • <\/i> Bitter cocoa powder: 20 g<\/li>\n
  • <\/i> Fine salt: 1 pinch<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 30 minutes<\/i><\/li>\n
    • <\/i> Cooking: 30 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour<\/i><\/li>\n
    • <\/i> Calories: 430 calories\/100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Cut the chocolate into coarse pieces. Place it in a bowl or container suitable for cooking in a bain-marie and place it in a pan with water. Light the heat and let the dark chocolate melt, stirring occasionally. <\/p>\n\n

      2<\/span><\/p>\n

      While the chocolate is melting, add the butter. Stir vigorously with a spatula until completely dissolved. Let cool. <\/p>\n\n

      3<\/span><\/p>\n

      Meanwhile, in a pan, toast the hazelnuts over medium heat, moving them to prevent them from burning. <\/p>\n\n

      4<\/span><\/p>\n

      In a large bowl, pour the eggs, sugar and pinch of salt. Whip everything together with an electric whisk or a planetary mixer at maximum speed. You will have to obtain a frothy mixture, it will take about 10 minutes. <\/p>\n\n

      5<\/span><\/p>\n

      Add the now warmed chocolate and butter to the egg and sugar mixture. Mix for about 2-3 minutes with the whisk at medium speed. <\/p>\n\n

      6<\/span><\/p>\n

      Sift the 00 flour and cocoa directly into the bowl with the rest of the dough and incorporate by mixing with the whisk at medium speed, until you obtain a smooth and homogeneous dough. <\/p>\n\n

      7<\/span><\/p>\n

      Add the toasted hazelnuts to the mixture, incorporating them with a spatula. <\/p>\n\n

      8<\/span><\/p>\n

      Line a 25×20 cm rectangular mold with parchment paper. Pour the mixture and level it to obtain a uniform surface. <\/p>\n\n

      9<\/span><\/p>\n

      Bake in a static oven at 180\u00b0 for 30 minutes. When the mixture is cooked let it rest, then turn it out onto a work surface. <\/p>\n\n

      10<\/span><\/p>\n

      Cut the dessert into squares, giving a decisive blow with the knife so as to cut the hazelnuts as well. <\/p>\n\n

      11<\/span><\/p>\n

      Serve on a serving plate. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      If you want to make your brownies even tastier, you can add some dark chocolate drops <\/strong>on the surface of the dough before putting it in the oven.<\/p>\n

      You can flavor the dough with spices to taste such as cinnamon, ginger, cloves and star anise.<\/p>\n

      You can replace the nuts with other peeled and toasted nuts, such as almonds, walnuts, unsalted peanuts or cashews.<\/p>\n

      You can also add dehydrated red fruits: soak them for 10 minutes in cold water<\/strong>then dry them and incorporate them into the dough together with the dried fruit.<\/p>\n

      The percentage of dark chocolate perfect for making brownies is 60%. You can also use 50% chocolate, the important thing is do not go beyond 70%<\/strong>because otherwise they would become too bitter.<\/p>\n

      It’s important to use the correct size pan in this case 25\u00d720cm<\/strong>. A pan of different sizes could compromise the success of the sweets, making them dry too much or, on the contrary, making them stay raw.<\/p>\n

      The toothpick test to evaluate the doneness is completely useless on brownies, because the dough of these cakes it must remain moist<\/strong>. So try to follow the cooking times carefully. Wait for the mixture to cool completely before cutting it, otherwise your brownies will be uneven.<\/p>\n

      storage<\/strong><\/p>\n

      Brownies can be stored for 3-4 days<\/strong> at room temperature, under a glass bell jar or sealed in an airtight container.<\/p>\n

      You can freeze them in freezer containers for up to 2 months.<\/p>\n

      History<\/strong><\/p>\n

      It seems that the original brownie recipe was invented thanks to a particular request for Bertha Palmer <\/strong>in 1893, a very active woman in the Chicago social life, wife of the proprietor of the Palmer House Hotel. Mrs. Palmer asked a pastry chef friend to come up with a cake-like dessert that was easy to carry so she could share it with the women who attended the Chicago Columbian Fair<\/strong> taking place that year in the city. Thus was born a first version of brownies, which however did not contain chocolate: the ingredient was added in 1907 by Mary Willet Howard<\/strong> and the dessert became famous throughout the country under the name of “brownie”. There is also a version in which dark chocolate is replaced by white chocolate: these are “blondies”, whose name recalls the yellowish color of these sweets.<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 8 people<\/i><\/h3>\n
        \n
      • <\/i> 60% dark chocolate: 250 g<\/li>\n
      • <\/i> Whole peeled hazelnuts: 120 g<\/li>\n
      • <\/i> Granulated sugar: 150 g<\/li>\n
      • <\/i> Butter: 150 g<\/li>\n
      • <\/i> Eggs: 2<\/li>\n
      • <\/i> Flour 00: 90 g<\/li>\n
      • <\/i> Bitter cocoa powder: 20 g<\/li>\n
      • <\/i> Fine salt: 1 pinch<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 30 minutes<\/i><\/li>\n
        • <\/i> Cooking: 30 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour<\/i><\/li>\n
        • <\/i> Calories: 430 calories\/100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Brownies, recipe for American chocolate desserts THE Brownies they are delicious desserts of American origin, with a very particular consistency, halfway between soft biscuits and a chocolate cake. The term “brownies\u201d refers precisely to the color these delicious sweets take on once cooked: brownish, thanks to the chocolate, sugar and hazelnuts. The dough also provides […]<\/p>\n","protected":false},"author":1,"featured_media":32033,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94],"tags":[93,96,92,95,91,90],"class_list":["post-32032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-donuts","tag-desserts","tag-donuts","tag-italian-desserts","tag-italian-donuts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nBrownies, recipe for American chocolate desserts - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/brownies-recipe-for-american-chocolate-desserts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brownies, recipe for American chocolate desserts - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Brownies, recipe for American chocolate desserts THE Brownies they are delicious desserts of American origin, with a very particular consistency, halfway between soft biscuits and a chocolate cake. 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The term “brownies\u201d refers precisely to the color these delicious sweets take on once cooked: brownish, thanks to the chocolate, sugar and hazelnuts. 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