Brownie
6 servings
40 minutes
One of the most popular desserts in the world, brownie, was invented in 1893 in the kitchen of the legendary Palmer House Hotel in Chicago. This cake is still baked there according to the original recipe, covered with apricot glaze on top. In the homemade version, however, brownie has such an amazing sugar crust that glazing it would be a crime. Traditional chocolate brownies have a vanilla aroma, a crispy crust and a moist center. Walnuts or pistachios, as well as cranberries, are also added to the cake.
1
Break the chocolate into pieces and melt it with butter in a water bath, stirring constantly with a spatula or wooden spoon. Remove the thick chocolate sauce from the water bath and let it cool.
- Dark chocolate: 100 g
- Butter: 180 g
2
Meanwhile, mix the eggs with one hundred grams of brown sugar: crack the eggs into a separate bowl and beat them, gradually adding the sugar. You can beat them with a mixer or by hand — whichever you prefer — but for no less than two and a half to three minutes.
- Brown sugar: 200 g
- Chicken egg: 4 pieces
3
Chop walnuts on a cutting board with a sharp knife. They can be toasted in a dry pan until fragrant beforehand, but this is optional.
4
Carefully add the remaining sugar, then flour and crushed nuts to the cooled melted chocolate with butter, and mix well with a whisk.
- Brown sugar: 200 g
- Wheat flour: 100 g
- Walnuts: 100 g
5
Then pour in the sugar-egg mixture and mix thoroughly with the chocolate mass. The color of the dough should be uniform, without streaks.
6
Preheat the oven to 200 degrees. Line the bottom of a small deep ovenproof dish with baking paper or parchment. Pour the batter into the dish. Place in the oven and bake for twenty-five to thirty minutes until a sugar crust forms.
7
Take the finished pie out of the oven, let it cool, and cut it into squares with a sharp knife or a pizza cutter — this way the pieces will be especially even.
8
Brownies can be served plain, or you can sprinkle powdered sugar on top or arrange squares on plates and decorate each serving with a scoop of vanilla ice cream.