Legend has it that the brownie arose when a Boston baker forgot to chemically leaven the chocolate cake she was making, although there is no evidence to refute this story. Be that as it may, we know that this typical American sweet chocolaty has a denser and more compact texture, but there is nothing worse than a brownie mazacote and that above is dry.
It is true that the texture and flavor depends on the particular taste, but a good brownie must taste like intense chocolate, offer an interior crumb wet and tasty that does not crumble, without being an inedible paste and a light outer crust with glossy finish. And to achieve this there is a step in every recipe that we cannot skip.
Luckily, it is also one of the easiest techniques when preparing a pastry dough, without having to use a mixer, a robot or manual rods. And it has another advantage: you don’t have to remember to take the butter out of the fridge or apply tricks to quickly temper it.
The step in question is melt that butter with the sugar or the sugars, and also adding, in general, the cocoa powder and/or the chocolate to be melted. It must be done carefully, over a slow and low heat, stirring gently, to keep it from boiling and that it clings to the bottom or the mixture burns. It will take as long as we need to completely melt all the sugar, which should not leave traces of its granules.
Once all melted into a liquid mixture homogeneous, you just have to let it cool down a bit while we continue preparing the dough with the dry ingredients or lining the mold. Of course, it should not take long for it not to solidify again.
If we respect the brownie recipe that we are using, applying this previous step and controlling the temperature from the oven, we will achieve a very creamy, homogeneous and very tasty sweet, with all its ingredients perfectly integrated.
Zenker Brownie Mold 28X26Cm, steel with ILAG non-stick coating. 1 pc.
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