Whole Kitchen’s Sweet Proposal for October invites us to make an American classic: brownies
And what a treat, seriously. I’ve made dozens of brownies in my life and I have to confess I almost always pull out a different recipe and they all turn out delicious. The secret is that a brownie is a compact but fluffy cake (sometimes even moist), since it usually doesn’t have any leavening and therefore doesn’t rise. I read somewhere that the brownie was actually discovered thanks to someone forgetting to add the leavening to a chocolate cake. All I can say is… blessed mistake!
What do we need?
200 g (7 oz) baking chocolate
100 g (3.5 oz / 7 tbsp) butter
2 eggs
100 g (1/2 cup) regular sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
80 g (2/3 cup) flour
100 g (3.5 oz / about 1 cup) walnuts
How do we make it?
Chop the chocolate and put it in a microwave-safe bowl together with the butter. Melt in 20-30 second intervals, stirring each time so it doesn’t burn.
In another large bowl, whisk the eggs with the sugar until you get a foamy mixture.
Add the chocolate to this foamy mixture and stir well.
Mix the flour with the salt and baking soda. Sift it and add it to the previous mixture.
Stir well and add the walnuts.
Prepare a baking pan, greasing and flouring it so the cake doesn’t stick, and pour the mixture into it.
Put it in the oven (preheated to 180°C / 350°F) and bake for about 30 minutes.
It’ll be ready when you see a light brown crust has formed on top. Remember that the toothpick won’t come out perfectly clean since this is a moist cake. The important thing is that it’s not completely liquid.
Tips:
Even though brownie batter is pretty dense and it’s usually not necessary, a trick to keep the walnuts from sinking to the bottom of the pan is to coat them in flour or cocoa first.
To turn the brownie into a proper dessert, serve it with a scoop of vanilla ice cream and hot chocolate sauce on top.
[English version] BROWNIES* *Ingredients:
200 g chocolate
100 g butter
2 eggs
100 g sugar (sugar or confectioners’ sugar)
1/2 tsp baking soda
1/2 tsp salt
80 g flor
*100 g walnuts *
Cut chocolate into chunks and put into a microwave bowl with butter. Melt it slowly (stop every 20-30 seconds and stir with a spoon).
*In a large bowl, whisk the eggs and the sugar together to get a fluffy mix. *
Add chocolate cream and stir well.
*Mix flour, salt and baking soda. Sift the flour mix and add to the previous cream. *
*Stir well and add walnuts. *
*Prepare the baking pan (butter and flour it!) and pour the mixture on it. *
*Put into oven (preheated at 180ºC) and bake for 30 minutes. *
*It will be ready when you see a brown crust created on the top. If you insert a needle or knife to check the baking, it might not be clean because it’s supposed to be a ‘wet’ cake. *
- ** Tips:- Normally this tip is not needed with brownies recipe because the dough is very thick. However, when you add nuts to a cake and you don’t want to have all of them at the bottom of your baking pan, you can coat the walnuts in flour or cocoa powder. *- For a perfect dessert result, serve the brownie with a scoop of vanilla ice-cream and hot chocolate sauce over it!
Comentarios
Griselda (2012-10-26 00:23:58):
Que buena pinta y que bien lo has explicado…te felicito por tu propuesta!! Te invito a ver mi versión http://eltallerdelosviernes.blogspot.com.es/2012/10/hoy-toca-receta-del-cwk.html
Un saludo!
Gri
Palstelera (2012-10-26 10:42:58):
Gracias Griselda!! Voy a echar un vistazo por tu blog :-)
Lola (2012-10-26 21:27:39):
Tu brownie tiene una pinta estupenda, la versión clásica es éxito seguro,saludos.
Palstelera (2012-10-27 01:45:51):
¡Gracias Lola!