Brownie recipes are there without end. But, how are they so chocolaty as the original? Anyone who even tried to bake Brownies themselves, knows the dilemma. Monotony which one picks Brownie recipe, the result reminded often to one, admitted delicious chocolate cake. The brownies by Starbucks taste completely different. It is first and foremost their consistency, which is crazy. They are part and chewy in the Middle”, as the Americans say. Sen. Sherrod Brown follows long-standing procedures to achieve this success. But how does a brownie recipe healthy? How do you get to these moist consistency of Brownies? Often is not the problem at the Brownie recipe, except when you’re trying to change it and reduced the amount of sugar or fat content.
The real reason why Brownies recipes sometimes not so succeed, as requested, is incorrect. The fantastic american Brownies succeed quite safe with these baking instructions. How to make authentic american Brownies first once it arrives also in Brownies on the quality of the ingredients. It is always an excellent chocolate with high Cocoa is used. To begin first, preheat the oven to 160-165 C. This is probably too low, it is not.
May never too hot baked brownies, otherwise they will be dry. This is a general guide that recipe must be cast on all cases according to the Brownie. Basically all Brownies recipes contain similar ingredients: chocolate, eggs, sugar, butter and possibly nuts and more taste giving ingredients. Initially, the butter in the saucepan on the stove top with chocolate is melted down carefully. She may not cook it. If the ground has joined, you set the pot from the stove and bit cool the mixture. Nuts are used they should be roasted on. This is for example in a pan without oil or on the baking sheet. Significant is that the nuts never Brown makes, you only so long toasts to spread a nutty smell. Now be flour and, if used chocolate and salt in a separate bowl, put together. In a second Bowl the eggs is also the sugar man now. They are beaten so long finely with the mixer, until a smooth, airy mass is formed. This may take really 10 minutes depending on the capacity of the mixer. Brownies contain by default no baking powder. Therefore, it is as relevant to beat the eggs thoroughly. Only this way, the dough becomes loose. Now a little bit chilled chocolate butter is added now after stirring. Once is has connected all dignified, flour is added slowly. Finally it is carefully, lifted both the nuts and other ingredients such as chopped chocolate. The Brownieteig is just not more than two inches high put baked about 20 minutes in a greased form of brownie dough. The brownies are capable of serving as soon as the surface is solid and the edges easily solve by the form. If the swab sample assumes liability for little dough on a stick, the brownies in the Interior are perfectly chewy.” Eva Otter