(Prepare and Produce Cakes)
Brownies, also known as chocolate brownies, is a flat, baked square or bar introduced in the US at the end of nineteenth century and is popular in both US and Canada during the first of the twentieth century.
Brownies are usually very dense and heavy, glazed with a rich chocolate fudge or ganache.
Brownies is like a cross between a cake and a cookie texture.
The addition of baking powder and the whisking of eggs can make the brownies more cake like and nice to eat.
Brownies are excellent for desserts, petit fours and can be varied, by changing the nuts or chocolate.
Recipe
(A) Butter - 290g, Dark couverture - 240g
(B) Eggs - 350g, Sugar - 520g, Salt - a pinch, Vanilla Essence - 5g
(C) Flour - 240g, Walnuts (toasted and chopped coarsely) - 240g
(D) Baking Powder, optional - 10g
- Melt (A) and leave to cool.
- Mix (B) and combine with (A) after (A) is cool down.
- Mix in the flour, then the nuts.
- Pour to a silicon sheeted trays
- Bake at 190 for 30 minutes or until it is cooked.
- Remove and leave to cool.
- Glaze with ganache after it has cool down.
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