Name: Brownie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g Dark chocolate (cake dough); 40g Dark chocolate (chocolate cream frosting); 100g Butter (cake dough); 75g Butter (Chocolate Butter Frost); 20g cocoa powder; 4 egg; 25g Pure milk; 95g brown sugar; 30g Powdered sugar; 3g Baking powder; a little rum; a little almond slices; Some blueberry

Brownie

by Moe City Food

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Brownie is a dessert that originated in the United States in the 19th century. The texture is between cakes and biscuits, and the taste is dense and firm. The fascinating thing about brownies is that they add a lot of dark chocolate, which is rich and rich. In the United States, brownie is a frequent visitor at the ordinary family table and is loved by people. Regarding the birth of Brownie, there are three versions. In one version, a chef accidentally turned the melted chocolate upside down on a batch of biscuits, which eventually became the current "brownie". In another version, there was a cook who wanted to bake a cake, but found that there was not enough flour. As a result, he baked a dessert with the ingredients on hand. There is also a version. It is said that a housewife in Bangor, Maine was going to bake a chocolate cake, but forgot to add baking powder. The baked cake naturally did not become bulky, so she did not throw the cake away. , But cut into small pieces for the family to eat. Although we can no longer examine the authenticity of the story, we can learn from it that Brownie was originally a failed or imperfect work, but it was unexpectedly delicious. This has to make people sigh the wonders of the world, and sometimes "good hands" is more important than "ingenuity". This is true of literary creation, and so is the production of gourmet food.

Brownies have developed to this day, and there are many types of recipes. The traditional brownie uses high-gluten flour, but the brownie I will introduce to you today uses low-gluten flour, baking powder is added, and the white sugar in the raw material is replaced with brown sugar. Therefore, the taste is softer and softer. The freshly baked cake has a little hard edge on the surface, which is very unique. If you like this taste, you can eat it directly! "

Brownie

1. Sift low-gluten flour, cocoa powder, and baking powder to mix, and set aside.

2. Put the chocolate (100g), brown sugar, and butter (100g) together, and heat it to melt.

3. Let it cool down a bit, add the eggs in portions, stir well after each addition, and then add the next egg.

4. Add the flour from step 1 and mix until there are no particles, then pour in the almond flakes and mix well (leave a little sprinkle on the surface of the cake).

5. Wrap the bottom of the 8-inch square mousse ring with tin foil and place it on the baking tray. Pour the cake batter into the mold, and gently drop the baking pan twice to shake out bubbles. Sprinkle almond slices on the surface.

6. Put it in a preheated oven, heat up and down at 165 degrees, and bake for 35 minutes. When out of the oven, it is inverted, and after cooling, it is demoulded, and cut into two pieces horizontally for later use.

7. The butter (75g) is softened at room temperature, and icing sugar is added to beat until the color becomes pale and whitish.

8. Add the rum and stir well.

9. Add milk and mix well.

10. Finally, add the melted chocolate (40g) and stir to form a chocolate cream frosting.

11. Take a slice of cake, spread chocolate cream frosting on the surface, and cover with another slice of cake.

12. Put the remaining chocolate cream frosting into a disposable piping bag, squeeze out the texture on the cake surface, and then decorate with blueberries. Finally cut into pieces and serve.

Tips:
1. The ingredients of the brownie cake do not need to be whisked (except for the chocolate cream frosting).
2. Use walnut kernels instead of almond slices for better results.
3. It is normal for the cake to fall off after being baked.
4. The thickness of the chocolate cream frosting is determined by personal preference (if you like cream, you can spread it thicker, and if you don't like it, spread it thinly).
5. The finished product is refrigerated for 4 hours before eating, and the flavor is better.
6. The baking temperature in this article is for reference only, and is actually adjusted according to the temperature difference of your own oven.