How to make a classic American brownie dessert at home: a step by step recipe. The best brownie recipe

The recipe for the famous chocolate brownie was invented by House Hilton in the 19th century. According to legend, he forgot to add baking powder to the cake, which resulted in a very chocolatey and moist cake, which the inventive confectioner cut in small pieces and put it in a box to make it easier to treat. This is how the first brownie was born. It was baked on the basis of chocolate, decorated on top apricot jam and sprinkled with pecans. American housewives liked the classic brownie recipe, quickly gained popularity and is adored by millions of chocoholics around the world to this day.

You can't have too many brownies!

In modern cooking, there are dozens of recipes for how to cook brownies. Each confectioner and housewife has his own version, and everyone assures that his personalized recipe is the best. Brownie dough usually consists of the same ingredients: chocolate (or cocoa), eggs, butter, flour, and sugar. But the ratio of products and consistency is different.

There are 4 types of brownies:

  • fudge brownies - “live brownies”, liquid inside, reminiscent of pudding in texture;
  • chewy brownies - with a viscous filling;
  • cakelike brownies - in structure, like a regular cake;
  • blondies - does not contain cocoa products, is prepared on the basis of brown sugar.

Today I will show you how to make a classic pecan brownie and apricot glaze(sakelike brownies). A recipe with a photo step by step will help you easily recreate the famous American cake. As a basis, I took the original American recipe. culinary academy, but removed cocoa powder from the list of ingredients and reduced the amount of sugar. It turned out to be a moderately sweet chocolate brownie with a deep bright taste, moist and heavy, with pecan bits and a hint of sour apricot. Be sure to try, perhaps this brownie recipe will become your favorite!

Total cooking time: 40 minutes
Cooking time: 25 minutes
Yield: 8 servings

Ingredients

for the test

  • white sugar - 80 g (or cane - 100 g)
  • butter– 100 g
  • bitter chocolate - 100 g
  • salt - 1 large pinch
  • medium-sized egg - 1 pc.
  • yolk - 1 pc.
  • pecans - 100 g
  • wheat flour - 60 g
  • vanilla extract- 1/4 tsp

for glaze

How to cook brownies

First you need to do a little preparatory work. Don't forget to take the eggs and butter out of the fridge beforehand. Preheat the oven to 150 degrees, set the baking sheet to the middle level oven and scatter the nuts over the entire area of ​​​​the baking sheet, fry for 8-10 minutes. When the nuts have cooled, chop them with a knife or roll them with a rolling pin - the kernels should only be slightly crushed, no need to turn them into dust. I also prepared in advance the form in which the brownies will be baked, lined it with oil on both sides parchment paper. The optimal form size is 20x20 cm or 20x15 cm.

Next, melt the chocolate and butter. I broke a bar of dark chocolate (78% cocoa beans) into pieces with my hands, added butter and melted everything in a water bath, stirring and not boiling! As a result, we should have homogeneous mass. We leave it to cool down.

In a large bowl, I combined the egg and yolk, sugar, vanilla extract and salt. I shook everything with a whisk (fork) until smooth, without whipping.

Then, again by hand, with a few movements, I mixed the egg and chocolate masses together.

The result is a shiny chocolate mass with nuts.

I poured the dough into the mold, leveled it with a spatula - the dough layer should not be very large, ideally 2-2.5 cm. And immediately sent it to the oven, preheated to 150 degrees.

Baked the brownies in the oven for 25 minutes. When checking for a wooden skewer, it will be damp inside, but this does not mean that it is not ready. The brownie should not be fully cooked through. You will know it is ready when the edges begin to dry out and the dough has risen about 0.5 cm. Remove from the mold immediately by lightly pulling on the edges of the parchment. It is not necessary to leave it to "reach" in a hot form, as it will continue to dry out in it.

After that, the cake should cool down. I tuck the edges of the parchment (as you can see, in the photo of the brownie I have a large piece of paper that hangs along the edges of the form) and cool the dessert in it until room temperature- so it loses less moisture. Then I wrap the dessert in cling film and send it to the refrigerator, where the brownie should “rest” for 8-10 hours, become more dense in structure and keep its shape better.

In principle, after cooling, it can be immediately cut into portions and served for dessert, sprinkled with powdered sugar. But if you want to enhance chocolate taste then cover it with frosting. Cooks often use chocolate or caramel sauce, although it is better to pay tribute to the classics and cover brownies with apricot icing, then the dessert will turn out with a branded glossy crust. I boiled the apricot jam with water for a couple of minutes, and then brushed the surface of the brownie with a brush. If there is no jam, but there is jam, then you can use it by adding 1 tsp. thickener for pectin-based jam (for better solidification).

It remains to be divided into portions - traditionally, the cake is cut into squares or rectangles. Pieces should not be too large, as pastries are high in calories.

Serve with coffee, tea and other hot drinks. You can slightly warm the portion and add a scoop of ice cream, pour over topping and garnish with fresh mint. Happy tea!

video recipe

First you need to prepare a water bath. This is a construction of a ladle or pan and a glass or metal bowl (you can take a smaller pan). I recommend taking a metal bowl, you can also use a glass one, but there were cases when the glass burst.

So, type in a ladle or in a saucepan of water (about 2-3 cm). Put on a small fire, and when the walls of the ladle are covered with small bubbles (which means the water will soon boil), put the metal bowl on the ladle and use it for its intended purpose. Water should not boil much in the ladle and the bottom of the bowl should not touch the water, here everything is cooked by steam.


When water bath ready to melt the chocolate. To do this, you need to break the chocolate bar into slices, and cut the butter into cubes. The most important thing is to remove sources of moisture away, because if even a drop of water falls into the bowl, the chocolate will curdle. Never cover with a lid, as condensation may get into the chocolate.


When chocolate and butter become one single mass, sugar can be added. Stir with a spatula and let it melt into the chocolate. All this is done in a water bath.


Remove the bowl from the water bath (we don't need it anymore). Allow the sweet chocolate mass to cool slightly, as the eggs may curdle under the influence of high temperature. After 5-6 minutes, add one egg at a time, actively stirring with a whisk after each added egg.


The mass should be shiny, homogeneous.


Sift the flour into the bowl with the chocolate-egg mixture.


Mix thoroughly with a wide spatula. There should be no lumps, otherwise white flour spots will occur in the finished brownie.


Form (I have 15 by 15 cm) cover with parchment paper, so it will be easier to get the cooked brownie. If you do not use paper, then it is necessary to grease the form with oil and lightly sprinkle with cocoa.

Brownie - everyone's favorite american dessert. The cake turns out to be tasty, tender, nutritious, a chocolate note prevails. The texture of the dessert is unusually delicate, it cannot be compared with anything. Brownie is recognized as one of the most famous chocolate desserts all over the world, it is prepared by the best and leading chefs, as well as ordinary housewives and children. Do not be surprised, since the cooking technology is unusually simple and original.

Cooking features

Almost everyone will like a cake or brownie cake, as according to statistics, 9 out of 10 people love chocolate. Chocolate brownie is tastier than pure chocolate, if you have never tried it, then hurry up, as you are depriving yourself of heavenly delight and pleasure. The pie can be prepared with cherries, cottage cheese and nuts, prunes, bananas, but this is already a matter of fantasy.

To make brownies, for a classic recipe you will need the following ingredients:

  • butter - 200 grams;
  • bitter chocolate - 200 grams;
  • sugar - 200 grams;
  • flour - 4 tbsp. spoons;
  • nuts - 2 cups;
  • vanilla sugar - 16 grams;
  • salt - ½ teaspoon;
  • eggs - 6 pieces.

From the specified list of components, eighteen cakes can be obtained, or big pie brownie. In order for the dough to bake evenly, select a baking sheet of the appropriate size, namely 20 by 30 centimeters.

As for nuts, you can take any: hazelnuts, peanuts, cashews, almonds, as well as walnuts. In classic american recipe pecans are used, but you can forget about nuts if you don't like them. The taste of the brownie will not be spoiled if you do not add nuts.

No baking powder is needed in the dough, thanks to which the texture is viscous, moist and very tender, which distinguishes chocolate brownies from other desserts.

To make a good brownie, the recipe tells you not to overdo it in the oven, otherwise the middle will be very baked, which will spoil the whole taste. For dessert, you need to choose good and high-quality dark chocolate, it must contain at least sixty percent cocoa. If the dessert is designed for children, you can add to the dough milk chocolate, but only good, not "clay".

Step-by-step preparation of brownies with a photo

First you need to carefully work with nuts, namely, grind into small pieces. In order not to waste a lot of time and not cut with a knife, you can use a little trick. Take a small bag, put the nuts in it and lay it on the work surface. Using a regular rolling pin, crush them, as a result you will get the perfect consistency of nuts.

Place a frying pan on the stove, heat it up and add the nuts. Remember to stir constantly so that they do not burn, otherwise they will not be used in dessert. You will need about 2-3 minutes for them to warm up well. Pour them into a bowl and let cool.

The next important step is working with chocolate, it must be properly and competently melted with butter. You can use the recommendations of experienced chefs. To do this, pour water into the pan, boil. Break the chocolate into another bowl. small pieces, add butter, and place in a saucepan. Stir so it doesn't burn. It is important that the chocolate does not boil, and not even a drop of water gets into it!

When the delicacy is almost melted, small whole pieces will float, you can remove it from the stove, Leave it for a while, let it cool a little, then add it to the dough.

Test preparation. Combine sugar with chicken eggs, add ½ teaspoon salt and 2 sachets vanilla sugar. Do not beat until foamy, because chocolate swearing is not a biscuit. It is enough to beat for two minutes with a mixer, blender. Sift the flour, add to the egg mass, mix thoroughly so that there are no lumps. Add chopped nuts and melted dark chocolate, stir until a smooth and beautiful consistency is obtained.

Line a baking sheet with parchment paper or parchment paper, then pour the chocolate mixture into it. If you do not have parchment, then grease the form with butter and sprinkle with flour, just do not overdo it. Preheat the oven to 170 degrees, bake the dessert for twenty-two minutes. Follow the brownie baking rule, it is better not to finish baking it in order to preserve the viscous and tender structure.

When the classic chocolate brownie is ready, you can take it out of the oven and let it cool completely. Do not be discouraged if something does not work out, the dessert will still be unusually tasty. Advice! Keep the brownie pie in the fridge for six to twelve hours before cutting! As a result, it will be cut evenly, and the middle of the overbaked cake will “damp”, so the desired viscosity will appear.

If follow original recipe legendary dessert, then you need to add apricot icing, nuts, and pour chocolate on top.

Glaze recipe: mix 50 milliliters of water and 500 grams of apricot jam, boil for two to three minutes. If there is apricot jam, then you can beat it in a blender, boil lightly, then cool and grease the finished chocolate brownie.

The best option for decorating a cake is powdered sugar. Put clean lace on the surface of the cake, generously sprinkle with powder, then you can remove the lace, as a result you will get a beautiful and original pattern.

It is important to remember that brownie cake is very nutritious and high-calorie, as it contains chocolate, nuts, butter. Concerning chocolate treats, then it is rich in potassium, magnesium, which takes part in the work of the heart muscle, calms the central nervous system, stimulates the brain and increases tone, makes people in love and happy.

Thus, prepare chocolate brownie according to the original, classic recipe very simple. It is important to follow the technology, recipe, use specified ingredients, do not overexpose in the oven and then everything will certainly learn!

Brownie - gourmet dessert, which can not be called a cupcake, or a biscuit, or a pie. If you try a brownie prepared according to the classic recipe, you will be surprised at how original, incomparable texture it has. Tender, juicy, velvety. With delicate mild taste. It turns out this way due to special proportions - there is little flour in the brownie, but a lot of chocolate, butter and eggs. In essence, it is not so much a pie as a baked cream. Making brownies was surprisingly easy. Now I know why American housewives bake brownies as often as our compatriots bake charlotte. But in order not to end up with the usual chocolate muffin instead of an overseas dessert, you need to learn some rules for making brownies. The classic recipe suggests:

1) the absence of baking powder or soda in the dough,

2) the use of chocolate (cocoa can only serve as an additive, but without chocolate it will no longer be a brownie),

3) a small amount of flour.

Otherwise, brownies can be baked not only in pure form(chocolate, butter, sugar, eggs, flour), but also with a wide variety of additives. Brownies are made with cottage cheese, cherries, black currants, raspberries, walnuts, cream cheese, white chocolate, covered with cream, icing, ganache. And every time you get a new one, unique taste. If you want your brownies to be especially tender, use yolks instead of eggs. Overall, great for a first try. fit recipe which I took for my first brownie. It is amazingly tender, it feels like when you try it, as if it was prepared by the caring hands of a kind grandmother. Delicate taste, not cloying and you will never guess what flavor additive gives a slight sourness and enhances the sensation of juiciness of the dessert.

Classic brownie recipe:

  • 4 yolks,
  • 1 dark chocolate bar
  • 1/3 cup sugar
  • 120 grams of butter,
  • 4 tablespoons flour
  • 6-8 pitted prunes,
  • Full handful of nuts (hazelnuts or walnuts)

How to make a classic chocolate brownie

1. Separate the yolks from the proteins. Pour in sugar and beat with a mixer until the mass brightens so much that it becomes almost white.

2. Chop the chocolate into squares, put it in a bowl (it’s better to take a ceramic one, because the glass ones can burst), pour water into a small ladle, put it on the fire, put a bowl of chocolate on top. We wait until the chocolate is completely melted and becomes shiny and fluid.

3. Continuing to beat, pour hot chocolate into the yolks.

4. In a ladle over low heat, melt the butter, stirring occasionally so that it does not burn.

5. Turn on the mixer again. While beating the chocolate-egg mass at low (!) speeds, pour in the melted butter. Whisk for 2-3 minutes.

6. Pour the flour, mix until smooth. In this form, brownies can already be put in the oven. But we will put additives in the dough that will make the brownie taste delicious.

7. My prunes, dry, cut in half, then in strips and across into several parts to get pieces no larger than 3-4 mm.

8. Fry hazelnuts in a dry frying pan, stirring until the sides are lightly browned. Cool down. We put it between two layers of film or in a bag, break it with a hammer so that all the nuts are chopped. It is not necessary to cut finely.

9. Mix nuts with prunes, pour into the dough and mix very well so that the filling is evenly distributed.

10. We spread the dough in a form covered with baking paper (mine size is 15 by 15 cm).

11. Put in the oven, temperature 150 degrees, baking time is about 35 minutes. During this time, the brownie will be baked so that it remains juicy, moist inside, but at the same time it will definitely not feel raw. Inside the color is dark, outside - light brown. At the top, a tender and crunchy sugar crust is obtained.

If you don't eat the whole brownie all at once (which is no easy task) and leave a piece to lie down until tomorrow, then it will soak on its own and turn into something that resembles the texture and feel of a very tasty chocolate candy.


I didn't bother you step by step photos. Instead, I recommend watching the video. Chocolate brownie by celebrity chef. He knows how to show the preparation of any dish so simply and clearly that then there are no questions about what to cook. One moment - the master does not give proportions. And if it seems to you that you need to put more sugar and less oil than in the ingredients listed above, then there will be no crime in this.

Enjoy your meal!

I'll tell you how to make a real American Christmas dessert from Russian chocolate. All lovers of real chocolate - welcome!

It's hard to find a more popular Christmas cake in America than brownie. And if you want to add a little exotic to your traditional Olivier and Champagne parade on festive table, you can take note of brownies for the New Year's menu.

There are many ways to prepare it. It's as simple as the brownie itself is delicious. I will tell you one of the recipes that I liked the most.

Brownie recipe (ingredients):

  • 4 eggs
  • granulated sugar - 250 gr. (brown is better, but I have a regular one)
  • 150 gr. butter
  • 200 gr. dark chocolate
  • 200 gr. nuts
  • 60 gr. flour
  • 60 gr. cocoa powder
  • baking powder

How to make brownies step by step

1) To make brownies, of course, we need chocolate. I took dark chocolate without additives "Babaevsky". Our answer to Chamberlain, so to speak. Let's make an American dessert with Soviet chocolate. Just found 200 gr. a large package of this chocolate in the store.

In broken chocolate, chop the butter into pieces. And we begin to melt it all in a "water bath". Pour more water into a saucepan, put a smaller saucepan with chocolate in it and make sure that when the water boils, it does not gurgle into our saucepan with chocolate.

2) at the same time beat the eggs, gradually pouring sugar into it and tirelessly continue to whisk it all until the mass becomes homogeneous and the grains of sugar are almost completely dissolved in the egg mixture.

3) the chocolate mass needs to be cooled down a bit so that the eggs do not boil from it and at the same time, so that the chocolate is warm enough so that it does not start to harden.

Gently stirring, Pour the chocolate mixture into the egg in a thin stream. And again, mix everything until smooth.

4) add the remaining ingredients to the resulting dough - m Uku, cocoa and baking powder must be mixed separately and again stirring, fall asleep in our dough. Make sure there are no lumps and the dough is well mixed.

The consistency of the dough is quite liquid and viscous. The nuts can be added now, or divided and partly mixed with the dough, and partly sprinkled on top of our brownie before being put in the oven. So we get more nuts on the surface of our cake.

5) pour our brownies into the prepared form. I have this - Silicone molds, but you can also take the usual form by laying it with oiled parchment (tracing paper). Choose the size of the mold so that the dough layer in it is 3-4 cm.

6) put in a preheated oven to 150-160 degrees for about 30 minutes. Make sure that the brownies do not dry out and do not remain unbaked. This is perhaps the biggest difficulty in all of its preparation. Because the brownie itself does not know how to "brown" to show how it is already ready to leave the oven.

In general, your brownie should have a crispy crust and still be moist on the inside. Use a wooden stick or toothpick to check.

This is what my finished brownie looked like. It is quite fragile, so it is better to pull it out of the mold and cut it into brownies after it has cooled down. You can also bake brownies immediately in cupcake molds so as not to suffer with slicing.

That's all. Our mega-calorie, but very Christmas dessert is ready.

Now it needs to be cooled, and cut into cakes (squares, diamonds, etc.). For beauty, they can be sprinkled with powdered sugar and served. New Year's table. It is better to cook brownies the day before the upcoming event.

Brownies can be eaten raw. But I still like to add some sauces and berries to it. Too sweet and heavy.

In order not to fool around - the best sauce may be whipped cream or ice cream. I like this combination the most.

Enjoy your meal. And Happy New Year!

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