Brownie with milk and dark chocolate
12 servings
60 minutes
Brownies with milk and dark chocolate are an iconic treat of American cuisine that originated in the late 19th century. This dessert embodies the richness and depth of flavor from two types of chocolate, harmoniously intertwined with a delicate texture. The crispy crust hides a moist, chewy center that reveals itself with every bite. The addition of nuts adds extra textural complexity, while the vanilla aroma enhances the flavor's sophistication. Brownies are a versatile dessert: they can be served warm with a scoop of ice cream or cold, complemented by creams and syrups. They are perfect for cozy evenings with a cup of coffee or as an elegant treat for special occasions. The simplicity of preparation makes them a favorite among home bakers, and the ability to experiment with ingredients allows for creating your unique version of this classic delight.
1
Break the chocolate into pieces and melt it in a water bath with butter to avoid lumps.
- Milk chocolate: 100 g
- Dark chocolate: 100 g
- Butter: 225 g
2
Add a glass of sugar and stir for 30 seconds. Add vanillin. Remove from heat and let cool.
- Sugar: 2 glasss
- Vanillin: to taste
3
Beat two eggs with 0.5 cup of sugar until fully dissolved. Carefully pour into the chocolate mixture, stirring constantly. If the chocolate mixture is hot, the eggs may cook.
- Chicken egg: 4 pieces
- Sugar: 2 glasss
4
Whisk the remaining 2 eggs with sugar at full power for 5 minutes — the mass should double in volume. Mix into the chocolate mixture.
- Chicken egg: 4 pieces
- Sugar: 2 glasss
5
Sift the flour with salt. Mix into the mixture (I slightly beat it with a mixer). Nuts can be added if desired.
- Wheat flour: 1.3 glass
- Salt: 1 teaspoon
- Nuts: to taste
6
Preheat the oven to 180 degrees. Line a baking dish (about 20x20 cm) with parchment paper and grease it with butter or vegetable oil (there's no need to line disposable forms with paper). You can also make it in the form of cupcakes.
- Butter: 225 g
7
Pour the batter (it should be thick like sour cream), smooth the top, and place it in the oven on the middle rack.
8
Baking time depends on the oven, about 25–50 minutes. Doneness is checked with a stick or knife — if liquid chocolate is on the tip, send it back to the oven; if there is slightly moist dough, then the brownie is ready. If baked as cupcakes, the baking time will be shorter depending on their size. My large ones baked for 35 minutes.
9
Can be served with various creams or syrups.