Chocolate Brownie
Chocolate Brownie

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chocolate brownie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chocolate Brownie is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chocolate Brownie is something which I have loved my whole life. They’re fine and they look fantastic.

An easy chocolate brownie recipe that's simple to make and tastes fantastic. It's everything you want in a brownie - fudgy, dark and chocolatey. Chocolate Brownies (commonly referred to as a regular brownie), is a small, rich, chocolate, baked cake-slice, named after its brown color.

To begin with this recipe, we must first prepare a few ingredients. You can cook chocolate brownie using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Chocolate Brownie:
  1. Take 185 g Unsalted Butter
  2. Make ready 185 g Dark Chocolate
  3. Make ready 40 g Cocoa Powder
  4. Get 50 g White Chocolate
  5. Prepare 50 g Milk Chocolate
  6. Prepare 3 Large Eggs
  7. Make ready 275 g Golden Caster Sugar
  8. Make ready 85 g Plain Flour

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt. I love them even more than chocolate chips cookies. Think about it: you only get a small amount of chocolate when you eat a chocolate chip cookie; whereas with a brownie.

Steps to make Chocolate Brownie:
  1. Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  3. Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/ 160C fan/ gas 4.
  5. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  6. Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  7. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
  8. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be gentle
  9. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  10. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
  11. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
  12. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  13. Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  14. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

This chocolate brownies recipe makes rich, fudgy brownies that come out perfectly every time. The trick with this chocolate brownies recipe is to stop baking when they are firm but fudgy. ⬇ Download chocolate brownie - stock picture and images in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images. The recipe of an eggless chocolate brownie had been requested by many readers. There are some cakes and muffin recipes that have been requested by readers and I will add them gradually. As someone who grew up in the country, I love getting out into nature whenever I can.

So that’s going to wrap this up with this exceptional food chocolate brownie recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!