A quick and very tasty dessert.
- 3 chocolates (2 with hazelnuts and 1 single for icing)
- 150 g butter
- 3 teaspoons cocoa
- 200 g sugar
- 1 sachet of vanilla sugar
- 3 eggs
- 100 g flour
- 1 baking powder
Preparation time: less than 30 minutes
Brownie RECIPE PREPARATION:
Melt the butter and the two hazelnut chocolates over low heat, then place in a bowl. Gradually add eggs, mixing well after each, sugar, vanilla sugar, cocoa, and finally flour mixed with baking powder. Pour into the pan (I use a round tray with a diameter of 27 cm) and leave in the preheated oven for 20 minutes. When it is ready, melt the remaining chocolate and put it on top.
It can be served with ice cream or plain.
Tips for Making Chocolate Banana Bread
For this Chocolate Banana Bread, our favorite brownie mix to use is the Ghirardelli Triple Chocolate Mix. I like it because it has three kinds of chocolate chips - milk, semi-sweet, and dark. One thing to remember when making this bread is that some brownie mixes come out really gooey in the middle and then bake a little more while they are cooling, so doing the classic & # 8220toothpick test & # 8221 on this bread can be a little misleading. Be careful not to over-bake the outside. It is also important to let it cool the full two hours before slicing it - which is hard to do because this bread smells SO amazing when it is cooking. I wanted to eat the whole loaf the second I pulled it out of the oven, but if you slice before it is completely cooled it won & # 8217t hold its shape very well. We also dusted it with a little powdered sugar and served it with a BIG glass of milk (you will need it because this bread is so rich and chocolate-y).
Brownie with chocolate and nuts
Wet, hot, with a lot of chocolate, we liked this dessert MAXIMUM! And the effort I put into making it was minimal!
I put it in the bowl of the Multicooker 5in1 Digital Crock-Pot and I didn't even take care of it. The beep at the end of the program warned me to prepare plates and ice cream
Because no, it should not be cooled but served hot, like a real brownie dessert & lt3.
And the device? That would be a lot to say.
Aesthetically, I probably liked most of all the Crock-Pot appliances, they look so good on the kitchen counter, and the bake function was something new from everything I've used so far in terms of multicooker cookers.
But let me tell you how I did it.
Brownie ingredients with chocolate and nuts
- 180 g chocolate with 54% cocoa
- 160 g butter
- 3 eggs
- 110 g white flour
- a teaspoon of salt
- 170 g sugar
- a large spoon of black cocoa
- a sachet of vanilla sugar
- nuts or hazelnuts without salt
- Ice cream and chocolate sauce for serving
Brownie preparation with chocolate and nuts
Put the broken chocolate in a metal bowl (it's very good if you have chocolate flakes) and diced butter in a bain-marie.
Leave until the mixture is homogeneous, then wait for it to cool a little, during which time you mix the eggs with the sugar for a minute.
Then add the chocolate thinly and mix at low speed.
At the end, incorporate the flour mixed with the salt and vanilla sugar and mix at minimum speed for 1-2 minutes.
Lastly, add the cocoa.
Remove the mixer and add chopped walnuts and mix lightly.
Prepare a 14/24 cm tray and line it with baking paper.
Pour the mixture and level. Put more nuts on top.
Connect the Multicooker 5in1 Digital Crock-Pot to the power source and press the standby button.
Put the grill in the bowl for baking and then the brownie tray.
Fix the lid over the bowl, select the BAKE function from the programs, set 180 degrees and 1:20 minutes, then press the START button.
The appliance enters the preheating period, then the set program will start.
All you have to do is tidy up the kitchen while the cake is baking.
When the program is ready, the device will beep.
At the end, the cake will be nicely raised and, if you touch it in the middle with your fingertips, slightly sticky, but don't be scared, the brownie dessert must be moist, not dry, that's exactly the charm and delight of this dessert.
Take it out of the bowl and let it cool for 5-10 minutes, then you can portion it.
Serve it covered with a cup of vanilla ice cream and fresh fruit.
As it cools it will become more compact and more bound, but it is absolutely divine warm.
Brownie recipe. How to prepare the favorite dessert of Americans
Brownie cake is classified as a cookie rather than a cake. That's because you don't need a fork to eat it.
There are many legends about the origin of Brownie's cookie. Some documents show that in 1905 Fanny Farmer adapted her chocolate cake recipe to a kind of baked cookie in a rectangular tray. Another story says that a chef who did not have enough flour added melted chocolate over the biscuits.
My favorite myth, quoted in several cookbooks, says that a housewife from Bangor, Maine, tried to make a chocolate cake, but forgot to add baking powder, so an extra-flat cake came out. However, although her cake was not raised "properly", she cut it into rectangles and served it, and the guests and family members were very pleased with the taste. Chocolate conquered them instantly.
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Recipe. American brownie
Dried ingredients: 200 g cocoa, 400 g caster sugar, 1 sachet of baking powder, 150 g flour,
Wet ingredient: 500 g chocolate with over 75% cocoa content, 800 ml cooking cream, 5 eggs.
Preparation: the dry ingredients are mixed in a container. Separately, prepare the wet ingredients. Thus, the chocolate is melted in the cream. It is important that this composition does not reach boiling temperature. Use a non-stick metal bowl. It is ideal to do this in a bain marie (put the container with the ingredients in a larger one, in which you also put water, and it is on the eye of the stove).
After the chocolate has melted, gradually incorporate the dry composition and, in turn, the eggs.
The dough thus obtained is baked in a tray lined with baking paper or butter. Bake the brownie for 20 minutes in the preheated oven at 170 degrees.
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
How to make BrowniesOptional: chocolate chips, nuts, grapes, marhmallows
Preheat the oven to 350 ° F. Grease with oil and 8 inch (24 & # 21524 cm) baking pan.
In a bowl, mix melted butter and cocoa. Add sugar and mix well. Add eggs one at a time, stir in vanilla, flour and salt, but don't overmix.
Add the optional ingredients. Spread in the pan and bake for about 25 minutes.
Don & # 8217t not overbake! or they will come out dry. When doing the toothpick test, it should come out moist and not dry.
Cool completely before slicing into squares.
(1) We prepare the dough sweet bread according to the ingredients and steps in the recipe here. From the ingredients for the cake recipe results about 2kg of dough. After it leavened, from this dough we took 670g of dough for our Easter.
You can knead only 1/3 of the dough directly, but who makes Easter and doesn't make Easter cake? From the rest of the dough you can make 2 more cakes.
I divided this dough into 2 pieces, one of 270g for the base, and the other of 400g to form the edge of the dough that will hold the cheese filling.
(2) We prepare a round cake tray that we line with baking paper both on the base and on the side, to make sure that Easter will come out nicely out of shape, without sticking.
On the lightly greased worktop, spread the dough that will cover the base of the tray and put it in the pan. We divide the other piece of dough into 16-18 pieces of dough, of approximately 23-25g each, which we give a round shape and we start to form the border, placing them on the edge of the tray, over the base of the dough.
(3) Grease the easter border with egg and leave it for 20-30 minutes at room temperature covered with a kitchen towel. Meanwhile, prepare the cheese filling.
(4) In a bowl, mix the cream cheese with the egg and sugar using a whisk. Then add the cream and mix well. Add the lemon zest, lemon juice and vanilla and mix them into the composition.
(5) We prepare the chocolate cream according to the cake recipe here. We need 1/3 of the resulting cream, so we either prepare only 1/3, or we directly prepare the whole cream if we also make 2 cakes next to our Easter.
(6) Preheat the oven to 180C. Grease the dough edge with egg again and pour the cheese composition in the middle. With a teaspoon we put brownie filling from place to place, and eventually with the tip of a knife we create a marbled effect or leave it as such.
Put the tray in the oven and bake the pasca for 55-65 minutes at 180C, depending on the oven. I used the ventilation baking function.
At the end, the pasca is baked when it turns golden on the surface, and the middle of the cheese becomes slightly bulging. When you lightly touch the middle of the cheese, it feels hardened, the consistency of a soufflé, and it should not feel too liquid. If you are not convinced that it is ready, leave it in the oven for another 5 minutes.
Remove the pasca on a metal grill and allow to cool completely before being powdered with sugar and cut.
Items you need for this brownie cake recipe:
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Brownie millionaire cake
- ▢ packet of chocolate chip cookies (17.5 oz)
- ▢ Brownie mix about 19.9 oz (Not family size, makes approx. 9x9 pan)
- ▢ 3 tablespoons split water
- ▢ 4 eggs divided
- ▢ ⅔ cup of butter split
- Preheat the oven to 350 ° F. Grease a 9x13 pan generously.
- Combine the brownie mix, ⅓ cup of butter, 2 tablespoons of water and 2 eggs in a bowl.
- In a separate bowl, combine the biscuit mixture, 2 eggs, 1 tablespoon water and ⅓ cup of butter.
- Place the biscuit mixture in 2 tbsp spoons around the tray. Place the brownie mix in the pan between the cookie mix.
- Bake for 30-35 minutes or only until set. Do not bake too much. Serve hot with ice cream and chocolate sauce.
(The nutritional information provided is an estimate and will vary depending on the cooking methods and brands of ingredients used.)
Melt the butter and chocolate in a bowl. After they have melted, let them cool for 5 minutes. After it has cooled, add the eggs over the chocolate, one by one and mix well. Then add the sugar and incorporate it. Add the flour (sifted) little by little and incorporate it well. Add the vanilla essence. Add the chopped chocolate and the dried fruit mix and mix everything very well.
Wallpaper a tray with baking paper and pour the composition into the tray. Bake at 170 degrees C for 25 minutes. Remove and leave to cool. The texture appears to be unripe.
For the icing we make a chocolate ganache. Put liquid cream and chocolate in a bowl and leave on the fire until the chocolate melts and everything is homogenous. Then pour the obtained ganache over the cooled brownies.