That typical Chocolate Brownie that everyone loves and that is already part of the best-known American cakes.
Ingredients to prepare Chocolate Brownie
- 165 g unsalted butter
- 200 g of dark chocolate (with 60% or 70% cocoa)
- 3 eggs size L
- 2 egg yolks size L
- 1 Teaspoon vanilla extract
- 165 gr of brown sugar
- 50 g of flour
- a pinch of salt
- 25 g cocoa powder
- For the Chocolate Ganache
- 200 gr of Dark Chocolate
- 200 gr of whipping cream
- To decorate
- 50 g Chopped Dark Chocolate
Steps to prepare Homemade Chocolate Brownie
- The day before we melted, we prepared the mixture for the Ganache by melting the chocolate together with the cream over low heat. We let it cool and store it at room temperature in an airtight container.
- We melt the butter together with the chocolate in the microwave. We reserve
- We sift the cocoa together with the flour and salt. We reserve
- Separately, we beat the vanilla essence together with the eggs and yolks at maximum speed while we add the sugar in two batches. We must beat until the sugar dissolves and the mixture triples its volume. About 10 minutes.
- We remove the cream from the mixer and add the chocolate with butter. We integrate everything manually using a silicone tongue and with enveloping movements.
- We add the flour and cocoa mixture and mix the same as in the previous step, but with minimal movements so that everything is integrated.
- Grease a 20 x 20 square pan (or 23 x 23 if you want them shorter than mine) with release spray or a little butter and flour.
- We preheat the oven to 170 degrees and bake for 25 or 30 minutes.
- Remove from the oven and let cool completely before unmolding.
- While it cools, we assemble the Chocolate Ganache, beating with some whisks using an electric mixer.
- We cut the Chocolate Brownie into equal squares and decorate with the Ganache using a pastry bag and an open star nozzle (1M or 2D from Wilton).
- To finish, we sprinkle the chopped chocolate on top.
Comments
Post a Comment