Brownie with cocoa glaze
9 servings
30 minutes
Cocoa-glazed brownies are a classic dessert of American cuisine, soaked in rich chocolate flavor and delightful texture. The first brownies are believed to have appeared in the late 19th century in the USA when a baker forgot to add baking powder to the chocolate cake batter. Thus was born a dense, chewy dessert that became a beloved treat worldwide. This brownie variant is special due to its thick cocoa glaze that makes it even richer and more tender. Moist inside with a thin crispy crust, they are perfect for cozy tea times and festive evenings. The best way to enjoy brownies is with a cup of strong coffee or warm milk, allowing each piece to melt in your mouth and reveal the depth of chocolate aroma.
1
Grease the mold with oil and sprinkle with flour. Preheat the oven to 180 degrees.
- Butter: 145 g
- Wheat flour: 0.5 glass
2
Melt 100 g of butter and thoroughly mix in sugar (regular and vanilla) and eggs.
- Butter: 145 g
- Sugar: 1 glass
- Vanilla sugar: 1 teaspoon
- Chicken egg: 2 pieces
3
Add cocoa, flour, salt, and baking powder to the resulting mixture.
- Cocoa powder: 0.5 glass
- Wheat flour: 0.5 glass
- Salt: 0.3 teaspoon
- Baking powder (raising agent): 0.3 teaspoon
4
Pour into a mold and bake for 30-35 minutes. Check readiness with a toothpick — the brownies should be slightly moist inside.
5
Prepare the glaze: mix 3 tablespoons of butter (45 g), powdered sugar, and 3 tablespoons of cocoa. If the glaze is too thick, add a spoonful of milk. The glaze should be thick, more like cream.
- Butter: 145 g
- Icing sugar: 1 glass
- Cocoa powder: 0.5 glass
- Butter: 145 g
- Wheat flour: 0.5 glass
6
Cover the still warm brownies with glaze and let them set completely (preferably overnight in the fridge).
