Suddenly I want to really eat brownies. Already kayak cravings wrote anyway, weight and want to be. Probably because already long ga also make and enjoy brownie bars. Finally when ya .. if not mistaken four months ago deh, fitting follow-up event NCC brownies week. At that time emang loads nyobain brownie recipe, until finally I mb
alias drunk brownies, wkwkw .. and lead to a temporary break at the
black sweet sticky
Okeh, back to the present. To quench my thirst will brownies (halagh!), This time I need real brownies. Brownies are dark, rich, fudgy, chewy interiors moist and sticky. Bukaaan .. not the healthy version, nor fancy with cheese swirl ato pumpkin swirl on it. Ga have also ooey gooey with caramel sauce or melted chocolate in it, I just wanted a real humble brownies. If already gini usually I will return to my go-to recipe, best cocoa browniesnya Alice Medrich. But I also again want to really enjoy the brownies are just perfect ga interior texture and rich flavor nyoklatnya best cocoa brownies, but also a shiny surface crusted and crack-ly. Waduuh .. bother ya book, a lot of wants. Already rich real cravings dah; (
As short as I know, in order to get a shiny surface brownies and crack-ly, sugar should be in sufficient quantity and dissolve completely. Not that I judge this recipe genius Alice Medrich less okay Lhoh yes, it could be also me that during this execution ga okay. Tapiii .. indeed if browsing the best picture cocoa brownies, why almost all of it is matte surface. At Smitten Kitchen, Food52, Technicolor Kitchen ..
So I want the person who tinkers little in steps. Yaa..sapa tau can gituu ngongol the shiny crustnya. If for composition, actually I say Alice is already perfect recipe. Buanyak emang sugar, but the compensation for the dark cocoa and pait powdernya. But ya, rather than pack husband protested, this time I kurangin sugar so 4/5 of recipe .. I also added dikiiit flour (10 g).
So, how to do so is sticking shiny brownie crust and crack its top-ly? If the original recipe of butter, sugar, salt and cocoa powder are heated together with the way in teams, nhah I try heated butter until 5 menitan after melting. Kamsudnya that butter was really hot and dissolve the sugar. After 5 menitan melting (still on fire) and look clear, put a new sugar little by little. Each time incorporated, stir until blended and sugar dissolves sugars enter the next new. So until they run out. Initially butter watery will be thick because of the sugar. Only then put salt and cocoa powder. Stirred briefly on fire then lifted. The next step is as rich mah original recipe ..
Thank God the results are rich in inih photo. Shinynya emang ga rich pol browniesnya ummu Allegra, but I am already happy bangeeet ... since this shiny crust and crack-ly is on my top favorite brownie recipe ever, best cocoa brownies ..
Oiyah, in the Joy of Baking, is added to sour cream recipe that increasingly moist and a little baking powder so that the dough slightly naek. Monggo well if I want to use .. mah makeshift materials and mood, sometimes use guns sometimes .. as delicious both ways
Okeh, back to the present. To quench my thirst will brownies (halagh!), This time I need real brownies. Brownies are dark, rich, fudgy, chewy interiors moist and sticky. Bukaaan .. not the healthy version, nor fancy with cheese swirl ato pumpkin swirl on it. Ga have also ooey gooey with caramel sauce or melted chocolate in it, I just wanted a real humble brownies. If already gini usually I will return to my go-to recipe, best cocoa browniesnya Alice Medrich. But I also again want to really enjoy the brownies are just perfect ga interior texture and rich flavor nyoklatnya best cocoa brownies, but also a shiny surface crusted and crack-ly. Waduuh .. bother ya book, a lot of wants. Already rich real cravings dah; (
As short as I know, in order to get a shiny surface brownies and crack-ly, sugar should be in sufficient quantity and dissolve completely. Not that I judge this recipe genius Alice Medrich less okay Lhoh yes, it could be also me that during this execution ga okay. Tapiii .. indeed if browsing the best picture cocoa brownies, why almost all of it is matte surface. At Smitten Kitchen, Food52, Technicolor Kitchen ..
So I want the person who tinkers little in steps. Yaa..sapa tau can gituu ngongol the shiny crustnya. If for composition, actually I say Alice is already perfect recipe. Buanyak emang sugar, but the compensation for the dark cocoa and pait powdernya. But ya, rather than pack husband protested, this time I kurangin sugar so 4/5 of recipe .. I also added dikiiit flour (10 g).
So, how to do so is sticking shiny brownie crust and crack its top-ly? If the original recipe of butter, sugar, salt and cocoa powder are heated together with the way in teams, nhah I try heated butter until 5 menitan after melting. Kamsudnya that butter was really hot and dissolve the sugar. After 5 menitan melting (still on fire) and look clear, put a new sugar little by little. Each time incorporated, stir until blended and sugar dissolves sugars enter the next new. So until they run out. Initially butter watery will be thick because of the sugar. Only then put salt and cocoa powder. Stirred briefly on fire then lifted. The next step is as rich mah original recipe ..
Thank God the results are rich in inih photo. Shinynya emang ga rich pol browniesnya ummu Allegra, but I am already happy bangeeet ... since this shiny crust and crack-ly is on my top favorite brownie recipe ever, best cocoa brownies ..
Oiyah, in the Joy of Baking, is added to sour cream recipe that increasingly moist and a little baking powder so that the dough slightly naek. Monggo well if I want to use .. mah makeshift materials and mood, sometimes use guns sometimes .. as delicious both ways
Perfected Best Cocoa Brownies
Material
140 g unsalted butter
250 gr sugar (this time I use 200 gr)
75 g cocoa powder (I use Vanhouten)
1/4 tsp salt
1/2 teaspoon vanilla powder
2 eggs large size of the refrigerator
75 gr flour versatile
1/4 teaspoon baking powder (optional)
* Can be added 60 ml sour cream (I use this time ga)
How to make:
1. Preheat oven at 325 F or 160 C. Cover the base and sides of the box 20x20cm pan with baking paper. Leave a little baking so easy to lift his paper besides browniesnya later
2. Heat the butter in a saucepan over medium heat. Stir until melted. Allow approximately 5 minutes until translucent. Add a tablespoon of sugar and stir until dissolved. Add the next spoon and stir. Repeat until exhausted. Add salt and cocoa powder. Mix well. Remove from heat. Chill warm hinnga
note: it will look like a sandy texture, gapapa ..
3. Enter the vanilla, mix well. Add the eggs one by one. Stir each time adding with a spatula or wooden spoon. Continue to stir until the dough is smooth, thick and shiny.
4. Stir in the flour and baking powder (if used), stirring until the flour is no longer visible, then stir quickly 40 strokes with a spatula or wooden spoon
5. Pour in pan, flatten with a spatula. Shape swirl topped with handwhisk or knife (is completely optional, let me add Cantek wrote: D)
6. Bake on bottom rack in the middle rack for 20-25 minutes. Test with a toothpick, brownies cooked when a toothpick out with wet crumbs (but not wet batter yah)
note: if plus sour cream, I usually bake 30-35 minutes.
Cool on a wire rack, then cut into pieces and serve with a glass of milk
Material
140 g unsalted butter
250 gr sugar (this time I use 200 gr)
75 g cocoa powder (I use Vanhouten)
1/4 tsp salt
1/2 teaspoon vanilla powder
2 eggs large size of the refrigerator
75 gr flour versatile
1/4 teaspoon baking powder (optional)
* Can be added 60 ml sour cream (I use this time ga)
How to make:
1. Preheat oven at 325 F or 160 C. Cover the base and sides of the box 20x20cm pan with baking paper. Leave a little baking so easy to lift his paper besides browniesnya later
2. Heat the butter in a saucepan over medium heat. Stir until melted. Allow approximately 5 minutes until translucent. Add a tablespoon of sugar and stir until dissolved. Add the next spoon and stir. Repeat until exhausted. Add salt and cocoa powder. Mix well. Remove from heat. Chill warm hinnga
note: it will look like a sandy texture, gapapa ..
3. Enter the vanilla, mix well. Add the eggs one by one. Stir each time adding with a spatula or wooden spoon. Continue to stir until the dough is smooth, thick and shiny.
4. Stir in the flour and baking powder (if used), stirring until the flour is no longer visible, then stir quickly 40 strokes with a spatula or wooden spoon
5. Pour in pan, flatten with a spatula. Shape swirl topped with handwhisk or knife (is completely optional, let me add Cantek wrote: D)
6. Bake on bottom rack in the middle rack for 20-25 minutes. Test with a toothpick, brownies cooked when a toothpick out with wet crumbs (but not wet batter yah)
note: if plus sour cream, I usually bake 30-35 minutes.
Cool on a wire rack, then cut into pieces and serve with a glass of milk
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